Scrambled Egg Muffins

Tasty Tuesday

I'm part of Post A Day 2016


Scrambled Egg Muffins


  • 4 slices turkey bacon
  • 3 large egg whites
  • 1 large egg
  • 1/4 cup milk
  • 1/2 cup chopped, low-sodium chickpeas, rinsed and drained
  • 4 teaspoons grated Parmesan cheese


  • Pre-heat oven to 400 degrees
  • Spray a baking sheet with non-stick cooking spray
  • Place the bacon onto the baking sheet and bake until crisp (about 10-15 min)
  • In a small bowl, whisk together egg whites, egg, chickpeas, and milk
  • Spray a muffin tin with non-stick cooking spray
  • Divide the egg mixture evenly among 4 cups of the muffin tin
  • Remove the bacon from the oven and cut it up into 1/2-inch pieces (kitchen shears work well)
  • Sprinkle bacon over eggs and top each with 1 teaspoon Parmesan
  • Transfer to the oven and bake until eggs puff and are cooked through (about 12 to 15 minutes)
  • Remove the egg muffins from the pan and let them cool slightly before serving

***These are a great make-ahead breakfast. I like to make these for my kids during the school week. They typically enjoy cereal, but I like to remind them, there’s more than one way to enjoy breakfast! I also like to top them with a little bit of salsa because salsa makes everything better!

With Aloha,



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