Scrambled Egg Muffins

1
Pat Duran

By
@kitchenChatter

Anne says,"These aren't your ordinary muffins- they're made with plenty of eggs, a little milk, cheese, spinach. tomato, basil and only a little flour, spooned into muffin cups."

These are great to eat on the go when you are in a morning rush!
Better that an Egg McMuffin too!!

Rating:

★★★★★ 5 votes

Comments:
Serves:
12 egg muffins
Prep:
10 Min
Cook:
25 Min
Method:
Bake

Ingredients

  • 9 large
    whole eggs or equivalent egg substitute
  • 1/2 c
    chopped small fresh spinach
  • 1/3 c
    whole milk- or skim milk
  • 1/3 c
    whole wheat flour or spelt flour
  • 1/4 c
    grated cheddar cheese or 2% cheese
  • 1 Tbsp
    chopped fresh basil
  • 1 small
    tomato, chopped
  • 1/2 tsp
    each sea salt and cracked black pepper
  • 12 slice
    precooked bacon

How to Make Scrambled Egg Muffins

Step-by-Step

  1. Preheat oven to 350^. Spray a 12 cup muffin tin lightly. Set aside.
  2. Break the eggs into a bowl and whisk. Add the rest of the ingredients, except bacon, and mix them all together.
    Line each muffin tin with a strip of bacon. and add spoonfuls of the egg mixture to the prepared muffin tins- filling with 1/4 cup of mixture.
    Place in oven for 25-30 minutes, or until tested done- do not over cook.

Printable Recipe Card

About Scrambled Egg Muffins

Main Ingredient: Eggs
Regional Style: American



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