Scrambled egg muffins are super easy to make and can be prepared ahead of time – ready in less than a minute on busy mornings or popped into the kid’s lunchbox. Packed with protein they’ll keep you fuller for longer.

To make Scrambled Egg Muffins you will need the following ingredients:

– 4 eggs
– dash of low fat milk
– 2 x slices of ham
– 1/2 a grated carrot
– 1/2 a grated zucchini
– 1/4 red onion, finely chopped
– 1/2 small tin of corn kernels
– 2 x mushrooms, diced
– 6 x cherry tomatoes, diced
– 1/2 cup grated low fat tasty cheese
– pepper to taste
– cupcake liners

Scramble the bowl of eggs then add all ingredients and pepper to the egg mixture and mix together. Using a ladle, fill each of the muffin cups in a baking tray with the egg mixture making sure to distribute the mixture with each ladle-full so all ingredients stay well distributed.

Bake your scrambled egg muffins for approximately 18-22 minutes, or until the egg mixture is not runny. Let cool on a cooling rack. Makes approximately 6 Scrambled Egg Muffins.

To store, I wrap each muffin separately in a plastic zip-lock bag  and store them in the freezer if you wish.

 

Great for breakfast or a protein day time snack!

 

 

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