The month of March has been crazy in terms of weather. Just two weeks ago, we experienced two snow days as a result of nearly 12” of snow. The extra time at home gave us the opportunity to enjoy a hot, homemade breakfast….something that we normally only indulge in on the weekends when we have time to visit one of our favorite local cafes.
For years, my husband has always enjoyed eating a bowl of cereal for breakfast, but last week, something changed. Apparently he liked our snow day breakfasts a little too much and wanted to switch to eating eggs each morning.
If your mornings are anything like mine, there isn’t a lot of “extra” time to be spent in the kitchen. So, I got to thinking, what type of eggs could I prepare in advance? A few minutes later, I had my answer…..mini scrambled eggs.
- 1 carton of egg whites (real eggs could also be substituted)
- 1 cup chopped broccoli*
- 1 cup cooked ham*
- 1/2 cup cheese*
- 1/2 cup grape tomatoes, sliced*
*Feel free to use any variation of toppings. Last week, I used sausage, cheese, and onions.
1. Preheat the oven to 350 degrees and spray your muffin tin with cooking spray.
2. Pour in the egg mixtures into the muffin tin.
3. Sprinkle on your choice of toppings.
4. Bake for 20-22 minutes or until the eggs are cooked all the way through.
5. Remove from the muffin tin and serve or place the cooked eggs in a container, refrigerate, and reheat to serve.
This recipe couldn’t be any easier to make in advance, and serves as a much healthier alternative to a bowl of cereal.