Breakfast Egg Muffins
Quick, easy, healthy breakfast for busy school mornings. Added bonus: These Breakfast Egg Muffins can be prepared ahead so your kids can just reheat and eat! #highfive
- 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.
Calories: 323kcalCarbohydrates: 13.7gProtein: 19.2gFat: 21.3gSaturated Fat: 6.8gCholesterol: 232mgSodium: 517mgPotassium: 602mgFiber: 2.5gSugar: 3.5gCalcium: 63mgIron: 2mg