A perfect back to school breakfast – these Scrambled Egg Muffins are bite size, easily customizable, and a delicious way to get protein and veggies in at breakfast!
You can use whole eggs, or egg beaters – your choice!
I decided to make my favorite quick and easy egg dish (besides Migas), baked mini Egg *muffins*. Egg Beaters are perfect for these!
I cooked up 2 slices of bacon and 2 oz of hot sausage to add to my dish, pulled out my bag of mixed cheese and went to town.
I sprayed my mini muffin tin with PAM, filled 12 cups 3/4 full with regular Egg Beaters into which I crumbled up the bacon and topped with a sprinkle of cheese and a couple passes with my pepper grinder; the other 12 cups I filled 3/4 full with Southwestern Style Egg beaters and then put some crumbled hot sausage and cheese and again, a few passes with my pepper grinder.
Bake for about 13 minutes in a 375 F oven
While the Mini Egg *muffins* were baking, I sliced up oranges, cooked some more bacon and toasted some whole grain bread.
Once the Egg cups were ready I plated the meal and set it on the table, as I was plating a dish for photographing (my family is so patient)
I heard; “Mom, look at me”
As I turned back to my dish, giggling, I saw this:
They are working TOGETHER against me, y’all —
I’m so proud 🙂
This meal came together easily in under 30 minutes and was delicious, I love the mini egg *muffins* because they’re the perfect size for little hands and mouths.
I usually add onions, garlic, peppers and spices to mine and Nathan’s eggs so the Southwestern Style Egg Beaters were absolutely perfect and much faster than me doing it all myself.
The kids LOVED their bacon, egg, cheese muffins – my daughter is excited to try making her own scrambled eggs with no eggshells in them with the original Egg Beaters, and when I told them they could even use them to make their favorite bacon and egg tacos — oooh buddy, you’d have thought I told them they won the lottery 🙂
- Original Egg Beaters (or your preferred flavor - we also used Southwestern Style)
- 2 oz cooked hot sausage
- 2 slices cooked bacon
- Mixed Cheese Blend
- Pepper (if desired)
- Pre-heat oven to 375 F
- Spray Mini Muffin Tin with Pam Baking Spray
- Fill Cups ¾ full with Egg Beaters
- Top with crumbled bacon and/or hot sausage
- Sprinkle each cup with cheese
- Top with freshly ground pepper (if desired)
- Bake about 13 minutes or until the tops are puffed up and a toothpick, or dry spaghetti noodle comes out clean
These also make wonderful and quick treats to take for a Teacher Appreciation or Back To School Breakfast; these are easy to grab and eat on the go for those busy teachers!