Finding time for a healthy breakfast can be a challenge, especially during busy weekday mornings. If you are tired of sugary cereals or plain toast, these Scrambled Egg Muffins are the ultimate solution. Packed with protein and bursting with flavor, they are essentially “mini-omelets” that you can bake in a muffin tin.
Why You’ll Love This Recipe
Meal Prep Friendly: You can make a big batch on Sunday and keep them in the fridge for up to 5 days.
Customizable: While the classic combo uses sausage, onions, and peppers, you can easily swap them for spinach, mushrooms, or different types of cheese.
High Protein: With 12 eggs and savory sausage, these muffins will keep you full and energized until lunchtime.
Ingredients Overview
To get started, you will need a few simple ingredients:
12 Large Eggs: The base of our muffins.
1/2 lb Bulk Sausage: Adds a rich, savory depth (can be substituted with turkey sausage or beef).
Fresh Veggies: Half a cup each of chopped onions and green bell peppers for crunch and nutrition.
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