Scrambled Egg Breakfast Muffins

Scrambled Egg Breakfast Muffins Recipe is delicious, easy to make and freezer friendly. Stock the freezer with ready to serve breakfast muffins. Save time feeding the kids in the mornings. Low carb breakfast option.

Smoked Kielbasa Sausage or Ground Breakfast Sausage Large Eggs Frozen Chopped Spinach Heavy Cream or Milk Shredded Cheese Salt and Pepper Garlic Powder


Cook the sausage. Drain on a paper towel and set aside. beat the eggs and spinach together. Next add the whipping cream or milk to the bowl along with the shredded cheese, the salt, the  ground pepper, and the garlic powder.

Place a tablespoon of the cooked sausage into the bottom of each lined cupcake well. Pour the egg mixture into each lined cupcake well only filling to ¾th full to prevent the egg mixture from overflowing as they bake.

Bake for 16 to 18 minutes or until the egg is set in the middle. Remove the baking pan from the oven and immediately top each muffin with 1 to 2 tablespoons of the remaining shredded cheese.

Allow the cheese to melt and the muffins to cool before storing. These are perfect to store in the freezer for an easy breakfast.


White Instagram


Click Here To Subscribe