Breakfast Scramble Muffins

Fixing a healthy breakfast on school mornings is like UGH. Am I right? I have great intentions when I go to sleep, but by the next morning all I can think about is coffee. It doesn't help that it's still winter here in Alaska, so the sun doesn't even come up these days until about 9:30 am. More reason for COFFEE. And then there's the whole "trying to feed a teenager breakfast he will actually eat" thing. Sigh. But these have gotten the thumbs up from my 7th grader. What's really great about these are they're super easy, you can repurpose your leftovers, and you can sneak in some really healthy ingredients along with stuff like bacon. #momwin Seriously, I throw all sorts of stuff into these egg muffins. Potatoes, bacon, sausage, apples, spinach, onions, mushrooms, bell peppers, cheese ... maybe I should call these Kitchen Sink Muffins. And remember, you can even add in some collagen peptides for extra protein. Go crazy, moms. The sky is the limit! Time to dig through your produce drawers and get some extra nutrients into our kids ... and ourselves. Added bonus: Kids can heat these up while we sit on the couch with extra large mugs of coffee. #highfive
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  • Muffin filling bacon, potatoes, sausage, veggies, apples, etc!
  • 8-9 eggs scrambled
  • Dash of milk about 2-3 tablespoons (regular, almond, coconut will work)
  • Sea salt and pepper to taste


  • Preheat oven to 375 degrees.
  • Prepare muffin tin with parchment liners (I have better luck with liners than oil spray)
  • Fill muffin cups about halfway with fillings of choice. (If using meat or potatoes, make sure they are cooked first!)
  • Scramble eggs in a measuring cup. Add milk and scramble well.
  • Pour egg mixture into muffin cups until they are about 2/3 full.
  • Bake at 375 degrees for about 20 minutes, until eggs are set and just starting to brown.
  • Season with sea salt and pepper if desired.
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