Mornings are not my best time of day, so breakfast is usually just coffee and more coffee before I leave the house. This week, I’m going to have a hot, protein packed breakfast with that coffee — because I made these scrambled egg muffins that I can just reheat in the microwave.
7 cage free eggs
1/2 cup shredded cheese
1 tsp cracked pepper
6 strips of cooked bacon, crumbled or cut into small pieces
1 cup of cooked broccoli florets, cut into little florets
How I Made Them
Preheat the oven to 350 degrees. Prepare a muffin tin with olive oil or baking spray. (I used a regular sized muffin tin and got 7 muffins).
Whip the eggs, cheese and pepper together like you would for scrambled eggs. Divide the bacon and broccoli among the muffin cups. Fill 3/4 full with the egg mixture.
Bake with the muffin tins on a cookie sheet (in case they overflow) in the center of the oven for 30 minutes or until the egg tops are set and lightly browned.
How They Turned Out