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Scrambled Egg Muffins and Blueberry Cakes

Scrambled Egg Muffins

Today is Eid ul-Fitr, the holiday that marks the end of Ramadan. I am American and my husband Moroccan, which sometimes feels like the melting pot that was the Brady Bunch and we celebrate and respect each other’s religious and cultural traditions. For today’s holiday, our 4 year old was so excited today to dress up fancy, eat lots of good food and play with new toys. It is a very fun and relaxing family day after an entire month of fasting.

Most people don’t know what Ramadan is. It lasts for one month and the daily fasting signifies purifying one’s soul from evil thoughts. It is also supposed to help one remember those less fortunate in this world. It’s for spending time with family and a general slowing down of pace.

Now Ramadan is over and our holiday is a lot like Christmas and Thanksgiving wrapped together. Normally families unite and kids receive new toys and clothes and lots of yummy food is consumed. My favorite part is breakfast. There is an air of excitement in the house, everyone is dressed up, the kids are anxiously awaiting the brunch food and treats they know they will receive. This year I made something a little different. I normally make cinnamon buns and fruit salad for special occasions, but this year I decided to make the food a bit more kid-friendly.

Check out my recipes for our Eid ul-Fitr menu. I made Scrambled Egg Muffins; Blueberry Muffincakes (a cross between a pancake and a muffin); and a cantaloupe, fresh blueberry, and walnut salad.

Scrambled Egg Muffins

I started off mixing up the scrambled egg muffins, so I could get them in the oven while preparing the other foods. These are super easy and I would definitely make them up ahead of time for weekday breakfasts!

Scrambled Egg Muffins

Ingredients
eggs
whole milk
cheese
salt & pepper
onion powder
frozen potatoes (I like Alexia because they are all natural)

Scrambled Egg Muffins

Scrambled Egg Muffins
Recipe Type: Breakfast
Author: Happy Green Mama
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 12
Great for make-ahead on-the-go school day breakfasts!
Ingredients
  • 6 eggs
  • 1/2 cup whole milk
  • 1/2 cup shredded cheese
  • dash salt & pepper
  • 1/4 tsp onion powder
  • 12 frozen potatoes (I like Alexia because they are all natural)
Instructions
  1. Preheat oven to 350. Grease muffin pan. Add one potato to bottom of each muffin area. Scoop a ladle of egg mixture into each muffin area, to make 12 muffins. Bake for 20-25 minutes depending on your oven. Remove them from the oven when the eggs are set.

 

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Blueberry Muffin Pancake Muffincake

Fresh Blueberry Muffincakes

I love these muffincakes! I have been racking my brain trying to figure out how to make muffin tops, to no avail. These yummies definitely come close. They are the same recipe as muffins, but cook like pancakes, which make them much faster and so much more delicious!

Ingredients
1 Cup Oatmeal
1/2 Cup White Flour
1/2 Cup Wheat Flour
1/2 Cup Sugar
1 Tbsp Baking Powder
1/2 Tsp Salt
1/2 Tsp Cinnamon
1 Cup Milk
1 Tsp Vanilla
1 Egg
2 Tbsp Oil
1 Cup Fresh Blueberries

Directions
Heat skillet on medium and grease pan. Mix all dry ingredients. Combine wet ingredients together and fold into dry ingredients with blueberries. Cook on skillet over medium heat for 3-4 min until each side is dark golden brown. You can throw a little brown sugar on the uncooked side before flipping it for some extra sweetness. Enjoy!

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