My diet has been totally out of control lately. If I can’t grab something on the run, I inevitably resort to McDonald’s for breakfast – and hopefully JUST breakfast. Some days I am caught short all day long.
I also really want to consume a whole lot fewer carbohydrates while increasing protein. Decreasing carbs is not so difficult for me but increasing protein absolutely is.
Today I made Scrambled Egg Muffins so I can just grab them and go – either warm it up on my way out and eat it in the car or just grab some and warm them up as needed at work.
Crack open some 12 eggs (I did 18 but only because I was also making something else):
Mix up the eggs – I use my milk frother to make the job easy peasy:
Add some chopped up bacon:
Add some cheese:
Mix, place in greased muffin tin and cook until toothpick comes out clean – approximately 25 minutes. As you can see they rise up significantly, just like a muffin.
- 12 Eggs
- 1 Pound or more of cooked bacon - I use the precooked bacon
- 2 Cups of cheddar cheese
- Mix all together and scoop into a muffin tin. It should easily make 12 muffins. Bake at 350 degrees for approximately 25 minutes.