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Breakfast: Savory Scrambled Egg Muffins

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Breakfast: Savory Scrambled Egg Muffins

The perfect breakfast: savory scrambled egg muffins recipe with a picture and simple step-by-step instructions.

  • 4 Pc. Eggs
  • Salt pepper
  • 1 tbsp Fresh herbs, chopped
  • 2 tbsp Grated carrots
  • 1 pinch Ground nutmeg
  1. Grease the muffin cups as required. Whisk the eggs with the rest of the ingredients. Pour into the molds and let stand on the middle rack in the preheated oven at 180 degrees top / bottom heat for about 15 – 20 minutes. If you only half fill the molds, the baking time can also be reduced to 10-15 minutes.
  2. Instead of grated carrots, you can also leave out the vegetables entirely or B. Replace with chopped onions, olives, etc.
Dinner
European
breakfast: savory scrambled egg muffins

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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