Workday mornings my typical breakfast is a yogurt and fiber/protein bar that I can throw in my bag for a quick nosh at my desk. But on my days off – OH MAMA!! On my days off I LOVE to cook a healthy, hot breakfast. These scrambled breakfast muffins are one of my go-to treats. Original recipe is from The Spark Solution. The recipe makes 2-3, but you can double or triple it as needed.
Scrambled Breakfast Muffins
1 egg, lightly beaten
1 Tbsp. crumbled bacon pieces
2 Tbsp. sun dried tomatoes, drained and chopped
2 Tbsp. shredded four cheese blend
dash of pepper
dash of hot sauce
1/2 medium potato, grated
Preheat oven to 400F.
Coat three wells of a muffin tin with cooking spray (you may only need two wells, better safe than sorry 😉
In a small bowl, combine all the ingredients, then pour the mixture into the prepared wells of the muffin tin. Since they won’t rise, you can fill them full. Bake for 20 minutes.
Remove the oven. Slide a knife around the edges to loosen the muffins. Serve immediately.