Egg Breakfast Muffins

Are you tired of sugar and carb laden breakfast bars and cereals that only give you a sugar crash an hour later? Are you too busy to cook breakfast every morning? Most people don’t have the luxury of slow mornings where they can cook a fresh, hot, and healthy breakfast. This is one of my favorite recipes because of those very reasons! I would advise at least prepping the sausage or bacon when you have a slow Saturday morning or afternoon when you are already in the kitchen. If you are using precooked meats such as ham or if you prefer vegetarian, you can cut down on prep time considerably. These little muffins can be easily popped into the microwave to be reheated just before you dash out of the door. Kids can easily eat them in the back seat on the way to school too and another great part, no crumbs! Make these on the weekend for the entire week!

Ingredients can include any of the following or get creative and add your own! You can either sauté your fresh ingredients or not for an added crunch. You can also top with fresh salsa if you have an extra few minutes to sit down and eat that morning!

Browned sausage

Turkey bacon crumbled

Bell peppers (fresh or sautéed)

Jalapenos

Green onions

Mushrooms

Fresh Spinach

Cherry Tomatoes

Cayenne pepper to taste

Salt and pepper

Your favorite seasoning mix

1-2 dozen eggs or more

Make sure you spray or grease the cups well before you add any ingredients. Portion out your meats and/or fresh ingredients into your cups as you like. This way you can have a variety of cups for the week. Scramble 6 eggs with seasonings in a measuring cup with a spout for easy pouring. Use as many eggs as you need to complete your cups. Start with 6 and add more as you go if you need them. Pour scrambled eggs into cups just below the edge. Bake at 350 for 25-35 minutes or until done. The eggs will puff up in the oven. Once they cool they will settle. Let the muffins cool completely and store in refrigerator in a Ziploc bag up to a week. Reheat and enjoy!