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.
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.
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!