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.