Healthy and Simple Scrambled Egg Muffins

Good Morning LOVElies!

Breakfast is my favorite meal of the day. Hands down. I am a frequent advocate for “Brinner”… you know breakfast for dinner? Well, it is a thing in my house. We are usually so busy in the morning that I miss out on my favorite wholesome eggy, protein packed breakfasts. That was  until I perfected my breakfast meal prep and discovered how to make these delicious scrambled egg muffins. They are packed with veggies and flavor.

For some reason every summer I end up with an obnoxious amount of peppers, zucchini, and basil which is why this has become my go to recipe in the warmer months, but you can substitute the veggies for whatever you have available at the moment. Anything that you could see yourself throwing into your scrambled eggs is completely fair game! These are a little Italian inspired, so sometimes I like to add some Italian sausage for extra protein..

I’ve also subbed cilantro and some pepper for the basil and the Italian seasoning to make this recipe a little more Mexican inspired.. and of course served with salsa.

Am I getting those creative juices flowing?

Healthy and Simple Scrambled Egg Muffins

Here is what I do for meal prep:

I usually make these on Sunday and keep them in an airtight container in the fridge throughout the week. They will keep for about 4 days, which should almost get you through your week. If you want to make these last even longer… double the batch and individually wrap them and store in your freezer (they can easily be thawed and heated in your microwave).

Easy enough, am I right?

Dive on in guys and enjoy these healthy and simple scrambled egg muffins!

Healthy and Simple Scrambled Egg Muffins ingredients

Ingredients for your Scrambled Egg Muffins

  • 1 Tablespoon Olive Oil
  • 1/2 Yellow Onion, finely chopped
  • 2 cloves of minced garlic
  • 1/2 of zucchini shredded
  • 1 large red or orange bell pepper, finely chopped
  • 8 large free range eggs
  • 2 cups of arugula finely chopped
  • 1/4 cup of shredded Parmesan cheese
  • 1/4 cup of chopped fresh basil
  • 1 Tablespoon of Italian Seasoning
  • Salt and Pepper to Taste

Instructions to prep your Healthy Scrambled Egg Muffins

  1. Preheat the oven to 375 and coat a muffin tin with non stick spray
  2. In a large skillet, coat with olive oil over medium heat.
  3. Saute onion and garlic until onion becomes translucent and garlic becomes fragrant (about 4-5 minutes)
  4. Add bell pepper and zucchini to skillet. Saute altogether for another 2-3 minutes. Add extra olive oil if needed to prevent sticking
  5. Fill each muffin tin about 2/3 of the way full with the veggie mixture. Set aside
  6. In a large separate bowl, whisk together the eggs.
  7. Stir in arugula, cheese, basil, and Italian seasoning.
  8. Salt and pepper the egg mixture
  9. Carefully pour the egg mixture evenly into each muffin tin, on top of the saute veggies.
  10. Bake for about 20 minutes, until the eggs have slightly risen and begun to brown.
  11. Let cool…. enjoy 🙂

Healthy and Simple Scrambled Egg Muffins Before

I’m always looking for fun new variations of this recipe. Let me know what veggies you threw into this recipe! Broccoli? Tomatoes? Share this recipe on Facebook and shoot me a comment below! I can’t wait to hear from you!

Stack Omelette

Good morning LOVElies! What a weekend!!! Went to Orlando and met up with all my friends and family. I’ve missed you guys more than I’ve realized. Anyhow, the weather in Florida is still amazingly beautiful and my stomach is growling.

So… Let’s make a stack omelette breakfast! After all, today is Omelette Tuesday with @delicioushealthyfit. This omelette is seasoned with roasted garlic & herbs, stuffed with freshly diced tomatoes and scallions, and then topped with an asparagus bunch wrapped in bacon… Mmm YUM!

Open-faced Bacon, Egg Omlette, Avocado, Tomato, and Lettuce Sandwich - See more at

Good morning LOVElies!!! I’ve fallen in love all over again. The weather here in Florida is amazing. If I didn’t love my job and the people I work with so much, I would move back in a heartbeat.

Anyhow, I love spoiling my family and friends with food. So… for breakfast this morning: an open-faced bacon, egg omelette, avocado, tomato, and lettuce sandwich. The omelette is seasoned with a dash of roasted herbs and I’ve added a lite spread of spicy mayo (mayo and sriracha mix). Mmmm YUM!!!

Omelet Roll

Good morning LOVElies! Who’s excited for tonight? I am!  The Washington Nationals is playing the Atlanta Braves tonight at the Nationals Park. Who’s going? I’ll be there!

Anyhow… want an easy “pop them in your mouth” kind of breakfast? Try this simple and delicious omlette roll.

What you need:

  • 2 large eggs, preferably organic or free range
  • Sea salt and freshly ground pepper
  • 6 grape tomato halves
  • Chopped mushrooms
  • 3 strips of bacon
  • 3 sausage links
  • Scallions

What to do:

In a small pan, cook bacon and sausage links on medium heat; set aside. In a bowl, whisk together eggs, scallions, a pinch of sea salt, and pepper until smooth.

In a skillet, on low heat, add the egg mixture. When the omelette begins to get firm, add the chopped mushrooms and grape tomatoes. Place the omlette on a plate.

Place the bacon and sausage on the end of the omelette and roll. Cut into small “throw them in your mouth” pieces. Mmm YUM! See you tonight at the game! Haha Happy Thursday. Muahz!!!


Baked Avocado Lap Xuong and Eggs

BAKED AVOCADO LAP XUONG and EGGS Good morning LOVElies! I’m back from Vegas. I had an amazing time with this special someone, but I’m glad to finally be back home.

One more week until Florida… YAY!

For breakfast: Warm and creamy avocados baked with eggs in them and topped with crispy lap xuong… Mmm YUM!

What you need:

  • 1 avocado
  • 2 eggs
  • 1/2 a log of lap xuong
  • 1/2 a tomato
  • Salt and pepper to taste

What to do:

Preheat oven to 425F. Cut the avocado in half, fill it with eggs. Bake for 15 minutes. Meanwhile, cook the lap xuong, set aside. Season the avocados and top with lap xuong and tomatoes.

Recipe inspired by ClosetCooking 


Italian Baked Eggs

Good morning LOVElies! Breakfast is the most important meal of the day. Here’s my quick and easy breakfast this morning: Italian baked eggs.

What you need:

  • 3 eggs
  • 1/4 marinara sauce
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons of grated Parmesan and garlic
  • Crushed red pepper flakes
  • Salt and pepper to taste
  • Cilantro

What to do:

Preheat oven to 425. Spray ramekins with nonstivk spray. Evenly distribute marinara in each ramekin.

Top with eggs and everything else. Place in the oven for about 10 minutes. Remove and dress with cilantro. This recipe was inspired by DamnDelicious… Mmm YUM!


keyleas-open-bookWhat you need:

  • 4 organic eggs
  • 1 tbsp 100% maple syrup
  • 1/4 tsp unrefined sea salt
  • 1/2 tsp cinnamon
  • 2 tbsp organic unsalted butter
  • 2 tbsp Organic milk
  • 3 tbsp water
  • 1 tsp gluten free organic vanilla extract
  • 1/4 cup organic coconut flour
  • 1/4 tsp baking powder

What to do:

Preheat a waffle iron.

Mix together eggs, maple syrup, salt, cinnamon, melted butter, milk, vanilla and 3 tbsp of water.

Add coconut flour, baking powder and mix until there are no lumps.

Let stand for 5 mintues. If the batter is thick, add 1 more tablespoon of water to thin it out.

Pour into a pre-heated waffle maker and cook for 2 minutes. Serve hot. Enjoy!!!

If you haven’t already, subscribe NOW to get exclusive recipes. Also, for more delicious and creative ideas, visit, LOVE and “like” my fan page at or my instagram @kayleale 🙂



“Steak is an excellent source of protein, and if a trim cut is consumed, it can be an excellent source of iron as well. The majority of the health benefits of the steak salad, however, come from the variety of fruits and vegetables that are used. Most provide a wide range of vitamins and minerals and can create a brightly colored meal.”

This Asian inspired Steak salad is packed with freshly greens, tomato slices, boiled eggs, and sauté Steak with Organic oyster sauce, red onions, garlic and a squeeze of lime… Mmmmm deliciously YUM!!! 😉



Good morning sunshine!!!

It’s an amazingly beautiful Monday!!! 🙂 Oh how I love Florida haha 😀 Anyhow, I know everyone’s hungry… For breakfast this morning, on a bed of chopped spinach: sweet potatoes hash nest with eggs, turkey slices and tomatoes. Then topped with crushed red peppers. Mmmmm deliciously yum!!! Have a wonderful day!!!


  • Olive oil
  • 1/2 Cup of Onions
  • Finely grated sweet potatoes
  • Eggs (one for each muffin)
  • 2 Turkey slices (chopped)
  • 1/2 Tomato (diced)
  • Red peppers
  • A handful of Spinach


Preheat over to 375 degrees.

Spray muffin tray with Olive oil. Place equal amount of grated sweet potatoes to each muffin space. Mix chopped turkey and dice tomato, set aside.

Remove from over, crack an egg to each and place the turkey and tomato mix to the side of each egg.

Place in over for additional 15 minutes. Get the chopped spinach ready on a plate.

When muffin is ready, place on spinach and serve!

If you haven’t already, subscribe to get exclusive recipes. Also, for more delicious and creative ideas, visit, LOVE and “like” my fan page at or my instagram @kayleale 🙂



Good morning sunshines!!! Today for breakfast, a simple yummilicious breakfast in a ramekins. For this easy and delicious recipe:

Breakfast in A Ramekins

You’ll need:

  • 4 eggs
  • 2 sweet peppers, thinly sliced
  • 1/4 finely chopped red cabbage
  • 4 turkey slices
  • 4 turkey bacon strips

What to do:

Preheat oven to 375. Place 4 ramekins in an oven pan. Place one turkey slices in each ramekin, then line the walls of the ramekins with bacon. Crack open an egg, place a few sweet peppers and red cabbages in each ramekins. Place in oven for 15 mins. Remove from oven when finished and ENJOY ☺

If you haven’t already, please subscribe to get exclusive recipes. Also, for more delicious and creative ideas, visit, LOVE and “like” my fan page at or my instagram @kayleale


kayleas-open-bookGood morning… it’s Monday and it’s a bit gloomy here in Florida!!!

No matter what the weather is, it’s always good to start the day with breakfast.

For breakfast this morning: Belgium waffles with turkey BACON, egg and fruits! This plate is stacked with freshly greens of spinach and arugula, a thick belgium waffle, raspberries, blueberries, avocado and my infamous eggdrool. Then to top it off, drizzled with sugar free syrup. Mmmmm deliciously drooliciously yum!

Have an amazing morning!!! See you on my next post…