What’s your weekday breakfast scenario currently like? Mine is either warming up something I made ahead in the office microwave or sliding through a drive-through for a smoothie or something pseudo-healthy, sweating the whole time thinking there’s no way I’ll get to work on time. In an effort to have more mornings like the former than the latter, I’ve been turning to my arsenal of make-ahead breakfast recipes like this homemade instant oatmeal mix. I recently revived the easy egg muffins recipe I used to make during grad school and gave it a little gourmet twist, resulting in the scrambled egg breakfast muffins you see here today. Let’s chat about them.
What Are Scrambled Egg Breakfast Muffins?
First, what are egg muffins? They’re just eggs mixed with your choice of veggies and protein then baked up in a muffin/cupcake pan. They’re super easy to make, freaking yummy, and inexpensive on top of everything else. Yes, you can have the deliciousness of those fancy egg bites and souffles that Starbucks and other places sell for a fraction of the price. I did the math and these come out to less than 75 cents per egg muffin! You. can’t. beat. that. And if you’re worried about convenience, don’t be. A batch of one dozen takes just about 30 minutes to make so these are perfect for the back-to-school season and regular ol’ busy professionals (like me). 🙂 Now that fall weather is somewhat close, warm breakfasts like these egg muffins are going to be in heavy rotation along with my favorite hash and pumpkin baked oatmeal.
How to Make Scrambled Breakfast Egg Muffins
To make my gourmet scrambled egg muffins, you first saute baby spinach, mushrooms, garlic, and onion for just a couple of minutes. Meanwhile take out any pent up aggression by beating up a dozen eggs. Combine everything then scoop the “batter” into a cupcake pan and place a bit of goat cheese in the middle of each one. Bake for a bit and that’s it! So easy. I made this batch in my Instagram stories last night if you want some video visuals of just how easy the process is.
What to Put in Scrambled Egg Breakfast Muffins
The best part? These are completely customizable. You can add in crumbled bacon, sausage, sweet potato, spices, etc. I’ve been making these for years and tend to just throw in whatever’s in the fridge that Sunday night. This is a great dish to sneak secret veggies into for picky eaters (or just yourself). Although, if you’re making them for yourself, the veggies aren’t so secret. Still, they’re undetectable! The possibilities for customization are endless but this recipe is pretty perfect as is. You get your veggies, protein, lots of flavor, and a creamy goat cheese moment in the middle. As enjoyable as these egg muffins are, they’re also grain free and vegetarian. And, if you’re following the keto diet, they work for that as well.
If you’re looking for more solid, make-ahead breakfast recipes, check out this apple cinnamon baked oatmeal or dark chocolate chai baked oatmeal (vegan). These easy breakfast cookies are great, too (also vegan). Oh, and for something not involving oatmeal, try this smoothie. 🙂 If y’all would like to see more breakfast recipes like this one, let me know in the comments below. Thanks for reading!
Easy and elevated egg muffins you can make ahead for a week of breakfast deliciousness
- 12 large eggs
- 4 ounces goat cheese
- sea salt to taste
- black pepper to taste
- 4 white mushrooms
- 3 cloves garlic or 1 teaspoon garlic powder
- 1/8 onion or 1 teaspoon onion powder
- 2 handfuls baby spinach leaves
- olive oil
Heat olive oil in a nonstick skillet or saucepan over medium-high flame. Chop spinach, mushrooms, onion, and garlic then add to skillet. Saute for about two minutes or until fragrant then remove from heat.
Preheat oven to 350 degrees. Crack eggs into a large bowl. Add sea salt and black pepper then beat until uniform and fluffy (about two minutes).
Add spinach mixture to beaten eggs and stir. Spray a 12-count cupcake pan with nonstick spray or oil. Scoop slightly less than 1/2 cup of egg and spinach mixture into each cavity of a 12 count cupcake pan.
Divide goat cheese into 12 equal chunks and place one in middle of each muffin. Bake for about 15 minutes or until tops are firm and muffins are cooked through.