Easter Sunday is already hectic enough what with trying to hide the decorated eggs, fill Easter
baskets and prepare Easter Sunday dinner. You can make breakfast easier on you by making
and serving these truly yummy scrambled egg muffins to your family and guests! Plus, these
aren't your typical breakfast muffins--they're made with plenty of eggs, a little milk, cheese, fresh spinach, tomato, basil, and only a little flour, spooned into muffin cups.
9 eggs, room temperature
1/2 cup finely chopped fresh spinach
1/3 cup milk
4 slices bacon, cooked, patted dry, and crumbled, or more to taste
1/3 cup all-purpose flour
1/2 cup sharp grated cheddar cheese, more for topping
1 Tablespoon chopped fresh basil
3 Tablespoons chopped fresh chives
1 small tomato, diced very small
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
Picante Sauce or Salsa, your choice
- Preheat oven to 350 degrees F. Break the eggs into a large bowl and whisk. Add the rest of the ingredients and stir until thoroughly mixed. Spray non-stick muffin tin with butter-flavored
vegetable spray (Pam). (Note: I always spray my muffin and cupcake pans even if they are non-
stick just to be on the safe side.)
- With a medium-size ladle or 1/2 cup measuring cup, add mixture to the muffin tin. Top with a teaspoon or so of cheddar cheese and bacon crumbles. Bake for approximately 25 to 30 minutes, or until done. Place on plate and top with picante sauce or salsa. Serve immediately with buttered toast, sausage or ham optional) and fruit. Makes approximately 12 servings.
Note: You can add sliced mushrooms sautéed in butter, diced red, yellow or orange bell pepper,
diced ham or cooked crumbled sausage. Let your imagination and your family's personal taste run wild!