Scrambled Egg Muffins

Now that I’ve been on the Dukan Diet for a month, I’ve pretty much grown tired of the foods that were my initial go-to meals and decided it was time for something different. My breakfast in the mornings has typically been turkey sausage links, but a girl can only eat so much turkey sausage before she needs something different.
I started browsing recipes on Pinterest for ideas, and decided to try making scrambled egg muffins. I was a bit skeptical of how they’d turn out, but I really like them! I made them with all protein, but you can also add vegetables like onions, tomato slices, mushrooms, or any others. Here’s the recipe I’ve concocted:
Scrambled Egg Muffins
What you’ll need: 
6 eggs
2 tbsp Nonfat milk
Bacon Bits
Grated cheese (I used a Mexican blend, but any cheese you like is fine)
Preheat your oven to 350 degrees. Line a muffin tin with paper muffin liners and place bacon bits at the bottom of each paper.
In a mixing bowl, combine eggs and milk and beat eggs, adding in pepper for seasoning. Pour mixture into muffin liners over bacon bits. Sprinkle cheese on top.
Bake muffins for 20-25 minutes.
I let my muffins cool and then transferred them from the muffin tin to a storage container and put them in the fridge. Every morning I can pull out one or two and reheat them in the microwave (I put them in for about a minute and a half) and they make a great breakfast!

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