Make these Scrambled Egg Muffins at the beginning of the week and enjoy hot on-the-go breakfasts all week long. Add your favorite fillings to make breakfast muffins your own.
BREAKFAST MUFFINS FOR BUSY MORNINGS
Mornings can get a little crazy at our house, especially when it’s an early school morning.
I love making a batch of these Scrambled Egg Muffins at the beginning of the week and enjoying them all week long.
I like to stick them in the freezer after they have cooled (I just put them in a resealable gallon-sized bag) and then pull them out as needed for breakfast or even lunch!
HOW TO MAKE EGG MUFFINS HEALTHY!
You could also save yourself some calories and cholesterol, by using egg whites instead of the whole egg including the yolk.
Add lots of vegetables. The best part about eggs and omelets is all the vegetables you can include with them. You can add any vegetables you have on hand.
I’ve even added carrots and cucumber to my Scrambled Egg Breakfast Muffins. Weird? Maybe. But they are a great way to get your vegetables in for the day, as well as for your kids.
COOK YOUR PROTEIN FIRST
If you add meat in your scrambled egg muffins, we recommend that you cook it before adding it to the egg mixture.
To save time, buy pre-cooked breakfast meats at the deli in your local grocery store. We have used pre-cooked turkey sausage, bacon, ham, and even steak.
It’s also important to cook your meat first so you can ensure it’s cooked all the way through. If you are cooking it with eggs and other ingredients, it makes it more difficult to see what is fully cooked and what isn’t.
HOW TO FREEZE EGG MUFFINS
After you have made your egg muffins and let them cool down, you can store them in an air-right container in the fridge for up to 4-5 days.
You can also place them in a resealable gallon-sized bag or freezer-safe container for up to 60 days. To keep them as fresh as possible while in the freezer, some of our readers have recommend individually wrapping each muffin.