What An EGG-cellent Idea!

Check these out! These are SO easy, so yummy, and are the perfect on-the-go snack or breakfast! Perfect for kids or adults and the recipe is just a model…get creative, have fun and invent your own eggy creations!!!


12 large eggs OR 3 cups of Egg Beaters
Optional add-ins
1. Preheat oven to 350 degrees F and spary a muffin tin with non-stick spray.

2. Scramble the eggs in a large bowl, seasoning to taste (or use 3 cups Egg Beaters product)

3. At this point add in any variation you want in your muffin, such as:
chopped lean ham, candian bacon, etc…
sauteed vegetables: mushrooms, bell peppers, broccoli, spinach, onions, etc…
cheese, grated
green chilis
hot sauce
(The possibilities are endless!)

4. Pour evenly into greased muffin cups, filling about 3/4 of the way full.

5. Bake at 350 degrees for 25-30 minutes, or until set in the middle. Makes 18 muffins.

TIP: Muffins will rise while baking and deflate slightly when removed from oven. (This is NORMAL) Can be eaten warm or cold! Store leftovers in the refrigerator and reheat in the microwave.


3 Responses

  1. Yum! I have a recipe similar to this – doesn't call for as many eggs and adds in brown rice, green chiles, cumin and a little smidge of shredded cheddar. Freezes well. I will see if I can dig it up and send it to you.

  2. These look awesome! I'm going to try for the on-the-go breakfast next week.

  3. […] fueling up on coffee (of course…remember this is 1 of 3 things I will never give up) plus 2 egg muffins that I made yesterday and some gluten-free Udi’s toast. Breakfast of champions! Then I am […]

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