Keeping with last week’s non-conventional theme, today’s scramble comes in the form of breakfast muffins. These delicious, vegetarian egg muffins are easy to make, can be frozen and are customizable. This version includes mushrooms, peppers and zucchini but the ingredient possibilities are endless! Other classic combinations include adding turkey bacon or hashbrowns.
- 6 eggs
- 1/4 red pepper, diced
- 1 button mushroom, diced
- 1/2 small zucchini, diced
- 1/4 cup shredded cheese (Cheddar works best)
1. Liberally spray muffin tins with non-stick spray.
3. In a separate bowl, beat eggs. Distribute egg mixture evenly over muffin cups. Top with cheese and salt and pepper to taste.
Share your egg muffin combinations with us, using #starvingstudent on Twitter and Instagram.