scrambled egg muffins

★★★★★ 5 Reviews
kitchenChatter avatar
By Pat Duran
from Las Vegas, NV

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!!

★★★★★ 5 Reviews
serves 12 egg muffins
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For scrambled egg muffins

  • 9 lg
    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 sm
    tomato, chopped
  • 1/2 tsp
    each sea salt and cracked black pepper
  • 12 slice
    precooked bacon
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How To Make scrambled egg muffins

  • 1
    Preheat oven to 350^. Spray a 12 cup muffin tin lightly. Set aside.
  • recipe by Anne P and photo too!
    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.
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