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!

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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.

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 too 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.

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

Did you make this recipe?

Don’t forget to rate and review it below. Also, be sure to tag @thismomsmenu and hashtag it #thismomsmenu on Instagram!

Easy Make Ahead Breakfast Scrambles 4 Ways

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 1 vote

Print Rate

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes

Servings: 1 person

Calories: 250kcal

Author: Sabra - This Mom's Menu

Ingredients

Bacon, egg and cheese

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

Veggie

• 1/4 cup spinach
• 1 tbsp red pepper diced
• 1 tbsp onion diced
• 1 mushroom diced
• 2 tbsp shredded Parmesan cheese
• pinch salt and pepper
• 2 large eggs

All the meats

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

My favorite

• 2 tbsp broccoli florets finely chopped
• 2 tbsp ham diced
• 2 tbsp 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)

Tried this recipe?Before digging in, snap a pic and tag me @thismomsmenu or hashtag it with #thismomsmenu over on instagram!