These easy egg breakfast muffins are a perfect breakfast for a busy day, especially school days.
Oh, did I mention they are low carb?
Just make a batch of them on the weekend and have the children just pop them in the microwave during the week. The protein will sustain them until lunch time. I like to serve them with a piece of fruit or a glass of orange juice.
How to make Egg Breakfast Muffins
- 1 lb of ground sausage, browned
- 16 eggs, beaten
- 1/2 c of onions, chopped
- 1/2 c of green pepper, chopped
- 1/2 t of garlic powder
- 1/2 t of salt
- 1/4 t of pepper
- 1 c of shredded cheddar cheese
In a large bowl, whisk together eggs, onions, green peppers and seasonings. Stir in sausage and cheese into egg mixture. Spray muffin pan with cooking spray. Fill muffin cups 1/3 cupfuls. Bake at. 350 degrees for 25 minutes or until done. Serve warm.
Makes 24 muffins
You can use crumbled bacon or ham instead of sausage.
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Let us know how you liked these FUN egg breakfast muffins!