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I love these quick little breakfast muffins. They are easy and not so time consuming that I can’t make them on a busy school morning.
I usually just make 2 (2 for each of the boys) but this is easily made into enough to feed every one! I used 4 eggs for 4 muffins so…do the math ????
This isn’t a recipe, per se, but just a little ‘Tip’ I guess! I don’t always use bacon and Parmesan cheese. Sometimes I put a little disk of goat cheese on top and add snipped chives after they are baked. Sometimes I use diced ham and Swiss. Really, for me, it is about using what you have and the eggs are a base for it all.
I have a TON of Walkers Eggs I need to use up so this week the boys are dining on a lot of my egg creations. Plus, as we are winding down on our swim season I am reminded that these little muffins can pack quite a nutritious punch pre-swim!
Scrambled Egg Muffins
*makes 4*
4 slices of bacon, use leftovers of what you have, snipped into small pieces
4 eggs, beaten
1/4 C milk
a sprinkling of freshly grated Parmesan cheese, or what you have
Preheat your oven to 400 degrees. Spray 4 muffin spots in a 6 spot muffin tin liberally with non-stick spray or butter them.
Add the beaten egg evenly to all 4 cups. Top with the bacon then the cheese. Bake for 13-14 minutes or until puffed and golden. Serve immediately.
