Easy Scrambled Egg Muffins

April 27, 2014

119

In looking for gluten-free breakfast options that don't leave you hungry in an hour, my friend suggested making a scrambled egg muffin. The recipe is extremely simple and you can add just about any filling you like.

6 eggs
2 Tbsp milk
Your favorite filling (1-2 Cups worth of goodies)

Filling Suggestions:
Option 1: Shredded carrot, steamed broccoli, shredded sharp cheddar
Option 2: Ham and shredded cheese
Option 3: Spinach and feta

I think the egg sometimes overpowers the cheese - so we make these super cheese filled in our household!

Line standard size muffin pan with cupcake paper Add your favorite filling, taking up ¾ of the muffin cup Add one beaten egg to each muffin cup Bake at 350F for about 20 minutes Serve! (or put in a storage container to be reheated for breakfast) No time to steam veggies? I like to put broccoli and shredded carrot with some water in a glass dish and nuke them in the microwave for about two minutes!

Nutritions

Calories
18

Sodium
48mg
2% DV

Fat
0.9300000000000002g
1% DV

Protein
3g
6% DV

Carbs
0.4g
0% DV

Fiber
0.4g
1% DV