Breakfast time! Craving scrambled eggs with a side of muffins? Why not combine the two? These aren’t your ordinary muffins–they’re made with plenty of eggs, a little milk, cheese, spinach, tomato, basil, and only a little flour, spooned into muffin cups. A few tips: First, make sure you use a very non-stick muffin tin or even a silicone one. Also don’t fill the muffin cups full of the egg mixture; 1/4 cup is just the right amount. If you fill them up to the top, they’ll likely cook over the top of the muffin cup.
Running to ballet class or basketball practice on the weekend? Make these early and grab them to go. If you’re lounging at home while enjoying these egg muffins, they’re great with a side of fruit salad and toast. You can customize them as well to suit your family’s preferences by adding crumbled turkey bacon or some chopped-up sausage, you can also add the same things you put in your favorite omelette like sautéed onions and peppers, grated cheese (mozzarella works great, too) or anything else you can come up with that morning. Try making Scrambled Egg Muffins, courtesy of Better Recipes!
½ cup chopped fresh spinach
⅓ cup skim milk
⅓ cup spelt flour, or whole wheat pastry flour
¼ cup 2% grated cheddar cheese
1 tbsp chopped fresh basil
1 small tomato, chopped
½ tsp sea salt
½ tsp cracked black pepper
Preheat oven to 350. Break the eggs into a bowl and whisk. Add the rest of your ingredients and mix it all together. Add spoonfuls of the mixture to a nonstick muffin tin or a tin sprayed with nonstick coating. I used a 1/4 C measuring cup to transfer the mixture. Pop them in the oven and bake for 25 to 30 minutes, or until done.
Recipe by Anne P.