These egg muffin scramble bites are 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 your egg bites. Meal prep at its easiest!
THE PERFECT BITE FOR ON THE GO!
I love this simple recipe for egg muffins, because it incorporates all of the components of breakfast. The base is made with prepared hash browns then add sausage, cheese, eggs, tomatoes and spinach… ALL in one bite! It easy to see why this would be a morning go-to for adults and kids! These egg muffins are also a fun and healthy way to start the day.
KEY ITEMS FOR SUCCESS
- Prepared/ store bough hash browns– I used ‘Simply Hash Browns’ and you can find them in your local grocery store.
QUICK STEPS TO MAKE BREAKFAST EGG MUFFINS
- 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. Toast them 5-7 minutes to remove some of the moisture.
- Whisk your eggs with milk, salt and Italian seasonings. Whisk until they are fluffy.
- Add a thin layer of hash browns to a greased muffin tin. 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!
TIPS FOR SUCCESSFUL EGG MUFFINS
- Follow the layering instructions.
- Whisk your eggs until they are fluffy!
STORAGE INSTRUCTIONS
To store your muffins. Let them cool completely. Place them into an airtight container or zip Lock bag. You can save them for 3-4 day in the refrigerator or freeze them individually for up to 3 months. Reheat them in the microwave for 30sec. to 1 minute.
FREQUENTLY ASKED QUESTIONS ABOUT EGGS
By adding ingredients like fresh chopped herbs, chives, tabasco, Worcestershire sauce, or grated cheese. You an improve the taste of your scrambled eggs.
MORE BREAKFAST CONTENT YOU MIGHT ENJOY:
- Brioche French Toast
- Steak and Egg Tacos
Egg Muffin Bites
Equipment
- Muffin tray 12 count
- 1 medium skillet
Ingredients
- 1, 8 oz. Bag of simply hash browns or any Prepared hash browns
- ½ lb. Breakfast Sausage
- 1-2 Roma tomatoes diced
- ½ c. Shredded cheese blend
- 8 Eggs
- ½ c. Fresh Spinach chopped
- 2 tsp. Italian seasonings
- 2 tbsp. Milk
- 1 tsp. Kosher salt
Instructions
- 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!
Notes
To store your muffins. Let them cool completely. Place them into an airtight container or zip Lock bag. You can save them for 3-4 day in the refrigerator or freeze them individually for up to 3 months. Reheat them in the microwave for 30sec. to 1 minute.
Grab and Go! Made these with some locally fresh eggs, and very Delish!