Thanks to Applegate for sponsoring this post!
We babysat some backyard chickens last week, dropping by their coop every day to feed them and say hello. The perk of this job: Lots of fresh eggs!
Luckily, both of my kids love eggs. I finally got smart during the school year and taught my 9 year old how to cook eggs for himself and his little brother. But I love the idea of having something to make ahead for busy mornings, especially with summer day camps approaching.
These Scrambled Egg Muffins can be modified based on what your family likes best. Using the base of eggs and milk, you could add spinach, broccoli, mushrooms, peppers, crumbled bacon, or whatever you have on hand. My kids are fans of sausage, so I used some of the new Applegate Breakfast Sausage Patties, which I quickly cooked in the microwave and chopped up. As with all Applegate products, the sausage comes from animals that were humanely raised and not given hormones or antibiotics.
Enjoy!
Scrambled Egg Muffins
Ingredients
- 8 eggs
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese, or cheese of your choice
- 1/2 cup sausage
- 1 tablespoon finely chopped green onions
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Preheat oven to 350 degrees.
- Generously spray a muffin tin with cooking spray.
- Whisk eggs and milk together in a bowl.
- Add rest of ingredients and stir to combine.
- Fill muffin tin with mixture (1/4 cup for each muffin).
- Bake for 20 minutes or until set.
- Enjoy immediately or store in the refrigerator in an airtight container for 3-4 days, reheating in the microwave or oven.
Nutrition Information:
Yield: 12 muffins Serving Size: 1 muffinAmount Per Serving: Calories: 80Sodium: 124mgCarbohydrates: 1gSugar: 1gProtein: 7g
Disclosure: I’m happy to be working with Applegate this year as a member of their Advisory Board, because it’s a brand I buy and respect. I received free samples of the sausage patties I used for this recipe and am compensated for this post. All opinions expressed are my own.
Hey, cool! I even have a box of those patties in my freezer RIGHT NOW.
hi after you have made this dish will you have to eat it straight away?
Hi Grace–They’re great just after they’re made, but you can also reheat them in the microwave or oven until they’re hot.
These sound great! How do they freeze?
Elaine–I haven’t tried freezing them well. But I did some internet sleuthing and it sounds like scrambled eggs do freeze okay (but whole hard-boiled eggs do not). One method you could try is to put them in a zip-top bag (squeezing all the air out), then either freezing the bag as is or putting the bag in an airtight container then into the freezer. If you try it, let me know how it goes!
Do you think you could do these with just egg whites? (Maybe would have to add an extra egg or two?)
Hi Amy–yes, I think you could. In fact, I found a couple of recipes online. This one uses a combo of egg whites and a couple of whole eggs: http://www.twopeasandtheirpod.com/egg-muffins-with-sausage-spinach-and-cheese/ and this one uses just egg whites: http://www.idontgotothegym.com/2013/03/veggie-egg-white-morning-muffins.html
As a dietitian, I feel obligated to add that egg yolks do have unique nutrients not found in the white, so don’t discount yolks completely! 🙂
Thanks, Sally. These were delicious! Made them last night to have for breakfast through the rest of the week . . . .
That’s great to hear, Amy! Thanks for letting me know.
How many did this recipe make? Did it make more than 8 egg muffins? I didn’t see how many servings in the recipe. Thanks.
Hi Jean–It makes a full muffin tin (about 12 muffins).
What is the nutrition information and serving size please. These look delicious!
Michelle, assuming this recipe makes 12 muffins, one muffin (serving) is:
size: 64 g
117 kcal
Protein: 7.7 g
Fat: 8.75 g
Carbohydrates: 1.35 g
Source: our Recipe Analyzer
Thanks HappyForks! I’m slowly getting around to getting all the nutritional analysis into the recipes, thanks for beating me to the punch! 🙂
Do you have an egg muffin recipe that includes some whole wheat flour?
I don’t–sorry!