Scrambled Eggs

No ratings yet
Print Pin
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 846kcal

Ingredients

Blueberry Muffins

  • 1 cup All-purpose flour
  • ½ cup Granulated sugar
  • ¼ tsp Salt
  • 1½ tsp Baking powder
  • 1 Egg
  • ⅓ cup Milk
  • ⅓ cup Vegetable oil
  • 1 tsp Vanilla extract
  • 1 cup Blueberries fresh or frozen (if using frozen do not thaw)

Scrambled Eggs

  • 4 Eggs
  • 2 TBSP Milk or cream
  • ¼ tsp Salt
  • 1 TBSP Butter
  • ⅛ tsp Black pepper optional

Fruit

  • 2 cups Fresh fruit e.g. berries, orange slices, or banana slices, washed and prepared as needed

Coffee

  • Coffee
  • Your choice of creamer
  • Your choice of sweetener
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed above.
  • Preheat the oven to 375°F (190°C). Line muffin tin with paper cups or grease with nonstick spray.
  • Make the muffin batter: In a mixing bowl, whisk together flour, sugar, salt, and baking powder. In another bowl, whisk egg, milk, oil, and vanilla extract. Combine wet and dry ingredients, mixing until just combined. Gently fold in blueberries.
  • Bake the muffins: Spoon batter into muffin cups, filling each about ¾ full. Bake for 15–18 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool slightly.
  • Cook the scrambled eggs: While muffins bake, whisk eggs with milk and salt. Melt butter in a nonstick skillet over medium-low heat. Add eggs and gently stir with a spatula until just set, about 3–4 minutes. Season with black pepper if desired.
  • Brew and prepare the coffee to your liking.
  • Serve the muffins with scrambled eggs, fresh fruit, and coffee. Enjoy your comforting breakfast!

Nutrition

Calories: 846kcal | Carbohydrates: 148g | Protein: 24g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 431mg | Sodium: 1136mg | Potassium: 578mg | Fiber: 7g | Sugar: 87g | Vitamin A: 1615IU | Vitamin C: 12mg | Calcium: 335mg | Iron: 6mg

Scrambled Eggs

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 846 kcal

Ingredients
 
 

Blueberry Muffins

  • 1 cup All-purpose flour
  • ½ cup Granulated sugar
  • ¼ tsp Salt
  • 1½ tsp Baking powder
  • 1 Egg
  • ⅓ cup Milk
  • ⅓ cup Vegetable oil
  • 1 tsp Vanilla extract
  • 1 cup Blueberries fresh or frozen (if using frozen do not thaw)

Scrambled Eggs

  • 4 Eggs
  • 2 TBSP Milk or cream
  • ¼ tsp Salt
  • 1 TBSP Butter
  • ⅛ tsp Black pepper optional

Fruit

  • 2 cups Fresh fruit e.g. berries, orange slices, or banana slices, washed and prepared as needed

Coffee

  • Coffee
  • Your choice of creamer
  • Your choice of sweetener

Instructions
 

  • Prepare the ingredients as instructed above.
  • Preheat the oven to 375°F (190°C). Line muffin tin with paper cups or grease with nonstick spray.
  • Make the muffin batter: In a mixing bowl, whisk together flour, sugar, salt, and baking powder. In another bowl, whisk egg, milk, oil, and vanilla extract. Combine wet and dry ingredients, mixing until just combined. Gently fold in blueberries.
  • Bake the muffins: Spoon batter into muffin cups, filling each about ¾ full. Bake for 15–18 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool slightly.
  • Cook the scrambled eggs: While muffins bake, whisk eggs with milk and salt. Melt butter in a nonstick skillet over medium-low heat. Add eggs and gently stir with a spatula until just set, about 3–4 minutes. Season with black pepper if desired.
  • Brew and prepare the coffee to your liking.
  • Serve the muffins with scrambled eggs, fresh fruit, and coffee. Enjoy your comforting breakfast!

Nutrition

Calories: 846kcalCarbohydrates: 148gProtein: 24gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 431mgSodium: 1136mgPotassium: 578mgFiber: 7gSugar: 87gVitamin A: 1615IUVitamin C: 12mgCalcium: 335mgIron: 6mg
Tried this recipe?Let us know how it was!