Scrambled Egg Muffins

Egg Muffins main pic

SCRAMBLED EGG MUFFINS

 

This is one of those recipes that once you try it you will want to do it again. It’s also something you probably won’t be doing everyday but it is delicious as an occasional treat.

I have said this many times before and I will say it again, I’m not a professional cook. Truth be told before this year started I hardly cooked at all; so, when it came to trying a recipe that required baking I was a little reluctant.  I tried it and loved it!

The scrambled egg Muffins are also good for when you get tired of the same boring breakfast over and over again. It is a delicious change and honestly, it’s a bit fun too.



 

For other delicious low carb recipes CLICK HERE.

Let me know if you try this. Enjoy!

 

Scrambled Egg Muffins

Servings 2 (makes 6 muffins)

Prep time  35 min.

 

Watch the VIDEO of me making these delicious muffins.

 

INGREDIENTS:

Eggs and cheese    Ham and Sausage

 

6 eggs

3 tbsp heavy whipping cream (optional)

salt (to taste)

pepper (to taste)

3-4 oz Shredded Cheese (can be mozzarella or cheddar)

Veggies and Meats (You can use the ones you like)

3 oz Broccoli – chopped

3 oz Mushrooms – chopped

3 oz Olives – chopped

3 oz Tomatoes – chopped

3 oz Canadian ham – chopped

3 oz Sausage – chopped

Coconut oil spray

You will need a muffin pan and oven.

Veggie ingredients

Preparation:

Pre-heat oven to 350 degrees:

 

Chop your veggies and meats

 

Scramble eggs, heavy whipping cream, salt and pepper and set aside

 

Spray muffin pan with coconut oil spray

 

Pour the scrambled eggs into muffin tray. Be careful not to fill to the top.

 

This is the fun part. – Mix up veggies, meat and cheese into the egg muffins. Play with different combinations.

 

Try these to start with:

 

Broccoli and Cheese

 

Tomatoes, Ham and Cheese

 

Canadian Bacon, Olives and Cheese

 

Mushrooms and Sausage

 

Canadian Ham, Sausage and Cheese

 

Olive, Tomatoes and Mushrooms

 

There are so many combinations you can do!

 

Once you fill the muffin pan, place it in the oven and bake for 20-25 minutes. Make sure the center is cooked.

 

Once cooked, let stand for 5 minutes to cool off.

 

Here’s the Link to the site where I got this recipe from 🙂

 

Serve and enjoy!

Scrambled Egg Muffins

 

Nutritional Facts

Egg muffin nutritional facts

 

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7 thoughts on “Scrambled Egg Muffins

  1. These look so good! And easy! I’ll have to try them out. I had a Quest Bar for breakfast out of laziness and lack of time and it wasn’t very filling, nor is it super keto friendly. (Well, according to my Senza app, that is. It tracks the sweetener too so it thinks there are 9 net carbs).

    Melanie Kristy

  2. I’ve made something similar to this that was a healthy low cal treat. I like all the ingredients in this (much more than I put in mine) I’m going to have to try them your way! They look much better!

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