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    Home » Recipes

    Published: Jul 27, 2018 ·Updated: Feb 11, 2022 by Sabra · 12 Comments

    Easy Make Ahead Breakfast Scrambles Four Ways

    Jump to Recipe Rate this Recipe

    Add these breakfast scrambles to your weekend meal prep and enjoy a delicious low carb breakfast every day! They take just minutes to make, saving you tons of time plus with four varieties, you won't get bored!

    4 mason jars filled with various homemade egg scrambles

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)

    If you are into the healthy eating, meal prep crowd at all, then there is a high probability that you have tried the infamous egg muffins. They are a meal prep staple for many people.

    But let's face it ... they leave a lot to be desired.

    They often taste great when you first make them, but after reheating in the microwave, the eggs get pretty dry, while the add-ins get soggy.

    I don't even know how that's possible - but trust me, it happens.

    This recipe solves that problem completely because you don't actually cook the ingredients until you are ready to eat them. This gives you perfectly fluffy eggs, and fresh add-ins as well!

    I've included some of my favorite combinations below, but really the sky is the limit. Feel free to customize these to suit your taste and dietary preferences.

    a 4 image collage with overhead shots of 4 breakfast scrambles including bacon, egg, and cheese, Veggie, meat lovers, and cheddar broccoli.

    Tips for Make-Ahead Breakfast Scramblers

    Since I follow a keto diet, I opt to use whole eggs, full-fat cheese, and meats. But, if you want to cut back on the fat and calories, you can substitute egg whites, and leaner meats and cheeses.

    I like to make these breakfast scrambles in 16 oz wide-mouth jars. The wide mouth makes it easy to eat from and they are just the perfect size for all of the ingredients. I use plastic reusable lids and just store the filled jars in the fridge until I am ready to add the eggs and cook.

    If you don't have the jars, you can simply portion the mix-ins into small ziplock bags, then when you are ready to cook just dump them, along with the eggs into a coffee mug. I would also imagine that you could store and cook these in glass storage containers. (I use glasslock and LOVE it!)

    Just be sure that whatever you use to cook these, will hold at least 2 cups. The eggs expand when you microwave them and will overflow if your container isn't large enough.

    Ingredients in jars for diy jimmy dean scrambles

    How to store and reheat

    These will keep in the fridge for up to one week, but you can freeze them for several months as long as they are tightly sealed.

    To save time when assembling your ingredients, you can use frozen vegetables and precooked bacon and sausage. I usually use the packaged real bacon pieces that are made for topping salads and it saves SO MUCH time and mess!

    For the scrambles that use vegetables, you will want to make sure that your veggies are chopped pretty small in order to ensure that they cook through. Of course, if you want them to be a little crisper - you can just chop them a little larger.

    Be sure to check out these other great recipes from This Mom's Menu:

    • Raspberry Almond Chia Pudding
    • Low Carb Sausage Pancake Muffins
    • Keto McGriddles

    Easy Make Ahead Breakfast Scrambles 4 Ways

    Sabra - This Mom's Menu
    Add these breakfast scrambles to your weekend meal prep and enjoy a delicious low carb breakfast every day! They take just minutes to make, saving you tons of time plus with four varieties, you won't get bored!
    5 from 2 reviewers
    Prevent your screen from going dark
    Servings 1 person
    Prep Time 5 mins
    Cook Time 2 mins

    Ingredients
      

    Bacon, egg and cheese

    • 2 tablespoon bacon pieces cooked, cooled and drained of grease
    • 2 tablespoon shredded cheddar cheese
    • pinch salt and pepper
    • 2 large eggs

    Veggie

    • ¼ cup spinach
    • 1 tablespoon red pepper diced
    • 1 tablespoon onion diced
    • 1 mushroom diced
    • 2 tablespoon shredded Parmesan cheese
    • pinch salt and pepper
    • 2 large eggs

    All the meats

    • 1 tablespoon bacon pieces cooked, cooled and drained of grease
    • 1 tablespoon ham diced
    • 1 tablespoon breakfast sausage crumbles cooked, cooled and drained of grease
    • 2 tablespoon shredded cheddar cheese
    • pinch salt and pepper
    • 2 large eggs

    My favorite

    • 2 tablespoon broccoli florets finely chopped
    • 2 tablespoon ham diced
    • 2 tablespoon shredded cheddar cheese
    • pinch salt and pepper
    • 2 large eggs

    Instructions
     

    • Place all the ingredients except the eggs into a 16 oz (2 cup) container with a tight fitting lid.
    • Store filled containers in the fridge until ready to eat, up to one week. Or in the freezer for 2-3 months. 
    • When ready to eat, remove the lid and add 2 eggs. Reseal the lid and shake vigorously to combine all ingredients.  
    • Remove the lid and microwave on high for 1 minute, remove from microwave and stir, then return to microwave for an additional minute. If your eggs are still not set, continue cooking in 30 second intervals until they are done. (You may need extra time if you are cooking from frozen)

    Notes

    Nutrition info:
    Bacon, egg, and Cheese - 234 calories, 16g fat, 1g carbohydrates, 0g fiber, 19g protein (1g net carbs)
    Veggie - 196 calories, 12g fat, 3g carbohydrates, 1g fiber, 17g protein (2g net carbs)
    All the meats - 272 calories, 20g fat, 2g carbohydrate, 0g fiber, 22g protein (2 net carbs)
    My favorite - 247 calories, 17g protein, 3g carbohydrates, 1g fiber, 19g protein (2g net carbs)

    Be sure to read the entire post for tips, tricks, and help troubleshooting.

    The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.

    Nutrition

    Calories: 250kcal
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu
    Homemade egg scrambles in small mason jars with text overlay
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    Reader Interactions

    Comments

    1. Sarah Jane says

      March 14, 2019 at 5:22 pm

      Can you bake them in the oven or toaster oven?

      Reply
      • Sabra says

        March 15, 2019 at 2:13 pm

        Hi Sarah! I am sure that you could although I haven't tried it myself so I am not certain of the best cooking time or temp

        Reply
    2. Katie says

      April 04, 2019 at 6:08 pm

      What time of container are you using? These look like mason jars, but I wasn't sure. These look delicious!

      Reply
      • Sabra says

        April 05, 2019 at 10:07 am

        Thanks Katie 🙂 These are wide mouth 16oz mason jars. You can find them HERE if you want to check them out.

        Reply
        • Jacque'lyn S Jordan says

          April 10, 2019 at 10:57 am

          I was just going to ask this question. Tan you, these are amazing ideas!

          Reply
          • Jacque'lyn S Jordan says

            April 10, 2019 at 10:57 am

            thank you! (Typo)

            Reply
    3. Corisa says

      August 26, 2019 at 6:32 pm

      Can you add the eggs to the jar a few hours before cooking? Thank you!!

      Reply
      • Sabra says

        August 26, 2019 at 8:46 pm

        Hi Corisa! You can add the eggs in advance. In fact, I usually add them the night before. I wouldn't do it much earlier than that through or they will get icky. Hope that helps!

        Reply
        • Corisa Jubinsky says

          August 26, 2019 at 9:31 pm

          Great thank you!!

          Reply
    4. Kathryn says

      January 11, 2021 at 6:05 pm

      Have you ever combined and cooked everything then freeze it? Kinda like freezer breakfast sandwiches?

      Reply
    5. Nicole N says

      July 21, 2021 at 12:07 am

      Hi Sabra,

      Thank you so much for this recipe and idea! It looks so delicious, I can’t wait to try it! =) Can I use egg whites from a carton instead of eggs? If so, would you happen to know how many cups or measurements for it? Please let me know when you get a chance.

      Thank you!

      Reply
      • Sabra says

        July 22, 2021 at 2:25 pm

        Hi Nicole! You can use egg white from a carton in place of the whole eggs. I would use about 1/2 of a cup. Hope that helps!

        Reply

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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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