Easy Baked Scrambled Egg Muffin Veggie Cups are a Quick Healthy Breakfast for Families on the Run!

Easy Baked Veggie Scrambled Eggs may be the answer to your busy and rushed morning!

Like most moms, I want my family to have a healthy and warm breakfast as often as possible. But on busy mornings that seems almost impossible.

These egg muffin cups make a warm and healthy breakfast possible because you make them ahead of time, and store them in a Tupperware container in the refrigerator.

In the morning, warm them up in the microwave for a minute or two. If you baked them in baking cup liners, they are easy to transport and eat in the car for breakfast truly on the go!

These egg muffin cups are lower in calories with approximately 135 calories per egg muffin cup, 9 grams of protein, and 2 grams of carbohydrates.

Ingredients:

• 1/2 pound of pork or chicken sausage or sausage links cut up

• 12 large eggs

• 1/2 cup of chopped onion

• 1 cup or more chopped vegetables such as red/green pepper, green or yellow squash, Brussels sprouts, etc.

• 1-2 garlic cloves grated

• 1/2 teaspoon of salt

• 1/4 teaspoon of pepper

• 1/2 cup of shredded cheddar cheese or cheese of your choice.

• More shredded cheese for garnish on top

First Gather your Ingredients:

I used Apple and Gouda chicken sausage that I had in the refrigerator for the sausage.

Brussel sprouts, onions, red/orange/yellow peppers, and green and yellow squash were the veggies.

For the cheese, I used mozzarella and Parmesan and a little bit of cheddar.

I encourage you to use what you like or have on hand. Don't be afraid to substitute!

Directions:

1. Cut-up or break up sausage, and cook in a large skillet over medium heat until brown, and no longer pink; drain if necessary. Leave one teaspoon of fat to sauté the veggies. Remove from pan and set aside.

Cook sausage until brown

2. Sauté vegetables in the large skillet over medium-high heat until soft. Add the grated garlic and cook for one more minute. Set aside.

3. In a large bowl, beat the eggs with a fork. Add the cooled sausage and veggies, cheese, and spices. I also added some fresh thyme for added flavor and freshness.

3. Spoon the mixture (1/3 cupfuls) into the muffin cups coated with cooking spray or insert baking cup liners.

4. Bake in a preheated oven at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean. Sprinkle a little more shredded cheese on each warm muffin cup.

5. Serve immediately, or cool and store in a container in the refrigerator. Take out muffins as needed and warm them in the microwave for one or two minutes.

6. Serve them with toast and fruit if time permits, or take the muffin cups and eat them in the car on the way to work or school. Either way, these muffin cups make a healthy tasty breakfast!

Happy Healthy Breakfast and

Bon appétit! ❤️