Need a Grab & Go Breakfast? Egg Muffins to the Rescue!

Weekday mornings always seem to be hectic at our house.  No matter how early I get TBP (Teenage Bottomless Pit) up, he always seems to be running behind, and we end up rushing out the door to join the IH-10 traffic madness. Since he’d sleep all day if I let him he’s not really a morning person, his choice would be to go without breakfast and have that extra 10 minutes to sleep. I’ve given up trying to reason with a teenager get him downstairs in time for a decent breakfast, so now my goal is to find breakfast meals “to go” that he can just grab and take in the car. These egg muffins are great, because I can make them ahead of time, and they keep in the fridge for about a week. Pop them in the microwave for 30 seconds, and they are ready to go!  Variations are limitless. Fill them with whatever you want…kind of like little mini frittatas!

Scrambled Egg Muffins

Scrambled Egg Muffins

For these pictured here, I diced up some Kielbasa sausage (that’s what I happened to have in the fridge) with some red bell peppers and sautéed them both in a little oil for just a few minutes.  I put a spoonful in the bottom of each cup, added some fresh chopped green onions, poured in the eggs and topped each one with a little shredded cheese.   You could also use chopped mushrooms, zucchini, broccoli, asparagus, or anything else you like.  Just remember to either blanch or sauté them beforehand.  For the meat, make sure you cook it first…sausage, bacon, diced ham, canadian bacon, or whatever else you happen to have in the fridge.  Smoked salmon would be great, too.  I’d probably top that with a bit of brie before popping it into the oven!  YUM!

Grab-n-Go Egg Muffin

“Grab-n-Go” Scrambled Egg Muffin

Scrambled Egg Muffins

Makes 12


  • 12 eggs
  • 2 teaspoons seasoning of your choice (I used Rick’s Treaux Texas Style Pure Blend Season All)
  • 1 cup grated low fat cheese
  • fresh green onions, chopped
  • chopped vegetables, either sauteéd or steamed (peppers, mushrooms, zucchini, broccoli, asparagus)
  • meat, precooked and diced small (ham, canadian bacon, sausage, bacon)


Preheat oven to 375°.
Spray muffin cups with nonstick spray (I used a silicone muffin pan). Fill each cup about half full with diced meat & vegetables. Break eggs into large measuring bowl with pour spout, add seasoning and beat well. Pour the eggs into each muffin cup until it’s almost full, and top with cheese.  Bake 25-30 minutes until muffins puff up and are just turning brown. Remove from oven, and let cool.

Liz’s Tidbits:

1. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liners with nonstick spray.

2. I buy Rick’s Treaux Gourmet Spices at my favorite seafood shop, Groomer Seafood.  There are many different delicious blends of spices to choose from, and I love the fact that they are made with substantially less salt than most and no MSG!


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