Scrambled Egg Muffin Cups
Oh yes, you read that correctly. Scrambled. Egg. Muffins. For when you are like me, and suck at waking up on time for work every morning. Lately I’ve been reaching for Optimum Nutrition’s 100% Whey Gold Standard Protein Powder for my on-the-go breakfast – it’s pretty damn tasty and both Chocolate Mint and Mocha Cappuccino are aspartame-free (I’m allergic). You can find the good stuff right here. Protein powder might be a little faster, but eggs are essentially the “perfect protein” and sometimes I just want some eggy-weggies for breakfast. You will need a muffin pan for this recipe, the rest is pretty standard.
These are not the prettiest thing I’ve ever made, but I’m a real human being with a real 9-to-5 job and not a professional chef. They still taste great and make for the super-speedy breakfast I’m looking for.
– clarified butter or olive oil spray, to grease the muffin pan
– 12 large eggs, organic/cage free whatever you want
– 2-3 serrano or jalapeño peppers, halved and finely chopped
– red onion, finely chopped (optional)
– fresh spinach
– 2 tbsp. nutritional yeast
– freshly cracked pepper
– onion powder (if not using red onion)
Note: If you are making this for your kids, probably best to skip the hot peppers and opt for bell instead, but really, do whatever you want.
Pre-heat the oven to 350*F. Grease (thoroughly) all the cups of a 12-cup muffin pan with clarified butter (or other fat of choice).
In a large bowl, crack and scramble one dozen large eggs and season with salt, pepper, paprika, etc. Slowly add 2 tbsp. of nutritional yeast, making sure to incorporate and mix well so there are no clumps (add less if you like, but I think it makes them really nice and fluffy and adds a great flavor). To the mixture, add the chopped peppers and give it one last good mix to make sure they are spread evenly.
Pour the scrambled egg mixture evenly into each cup, filling them about 2/3 full. (If you notice in my pictures, I filled them WAY too much, don’t do that, it will overflow everywhere). Add one or two spinach leaves to each cup, gently pressing them down into the egg mixture so they bake in rather than just lie on top.
Bake the muffin cups for about 20 minutes and let sit on the counter for another 5 before removing from the pan. Using a sharp knife, loosen the edges of the egg muffin from the sides of the pan so they pop out easier.
Enjoy plain or add some spicy salsa for an added kick! Refrigerate for up to three days or freeze for up to a week!