Origin of the scrambled breakfast egg muffin recipe

To be honest I have no idea about the origin of the scrambled breakfast egg muffins. I saw a friend of mine posting their egg muffins on Facebook and thought that this might be a real good idea; an alternative to the ham & eggs, or boiled eggs.

What I like on this recipe is its simplicity and every fan of low-carbohydrate (low carb) will love it. They are simple to make and you family will love them, I am sure.

Before you start with the breakfast egg muffins

  • make sure you have a muffin form and all ingredients you want to use
  • use different colored ingredients as this looks much better in the muffin
  • use leftover ingredients or fresh ones but make sure they are organic free of GM and pesticides

Sustainable related recipes

This recipe is ideal if you have any leftovers, they will never go to waste if you use them in these breakfast egg cups. You can use pretty much everything for the egg muffins, not only the ingredients listed in this recipe.

Think out of the box, you can make them spicy, with tuna, spinach and much more. Just make sure they are looking colorful as they look much better

Breakfast Egg Muffins – Detailed Description

Chopped Ingredients for the egg muffins

Chopped Ingredients for the egg muffins

Chopped ingredients in muffin form

Chopped ingredients in muffin form

Scrambled breakfast egg muffins

Scrambled breakfast egg muffins

Filled egg muffins - ready to bake

Filled egg muffins – ready to bake

 

 

 

 

 

 

 

 

Chop and fill ingredients

Try to use fresh ingredients, wash them before chopping them into smaller pieces. Usually I keep each ingredient separate on a small plate, so i can fill each muffin form with specific ingredients as not every one of my family has the same taste and likes different flavours. You can also mix all ingredients together in a large bowl.

Whisk the eggs and fill muffin form

Preheat the oven 180 degree Celsius and whisk the eggs in a bowl and season with salt and pepper. Make sure to whisk the  egg until they are fluffy then fill up the muffin form.





Bake the egg muffins

Now bake the egg muffins but let them cool down before removing them from the muffin form.

Enjoy the egg muffins

Scrambled breakfast egg muffins ready-to-eat

Scrambled breakfast egg muffins ready-to-eat

You can enjoy the egg muffins warm and fresh for breakfast but also as finger food on a party. Just make sure you have smaller muffin forms and more different ingredients.

Maybe also think about a nice decoration that allows your guests to differentiate between veggie, extra spicy and other special flavours you can come up with.

You can also keep them for a couple of days in the fridge in warm them up in the microwave when needed.