Egg Muffin Bites
Serves 12
15 mins prep
25 mins cook
40 mins total
This egg muffin scramble is perfect for a busy morning. They are quick to reheat and easy to eat on the go. The kids love to eat them before school in the car. You can add any type of vegetable or protein in this recipe. Meal prep at its easiest. Egg Muffins are a great and healthy way to stat the day.
0 servings
Heat your oven to 350° f
With your skillet on medium-high heat, brown your breakfast sausage. Use a wooden spoon to help break it apart. Remove sausage and drain it on a paper towel once it is cooked.
Add 2 1/2 cups. of hash browns to the grease from the sausage. Give them a quick toast for about 5-7 minutes just to get some of the moisture out. Remove them from the skillet.
Grease your muffin tins.
Whisk your eggs with milk, salt and Italian seasonings.
Add a thin layer of hash browns to each section. Pat down your hash browns so that it acts as a little cup.
Evenly disperse your breakfast sausage, roma tomatoes, cheese and seasoned eggs to each section. Add the spinach last on the top.
Place your breakfast muffins into the oven for 18 to 24 minutes.
Check to see if they're done by using a toothpick. If the toothpick comes out clean then they're finished. They should come out nice and fluffy!
Use a fork to help remove each breakfast muffin.
Top them off with fresh salsa or sour cream. Enjoy!
