scrambled egg muffin recipe

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The Best scrambled egg muffin recipe

I have been making scrambled egg muffins for my family for years, and it’s a recipe that never fails to impress. I first discovered it when I was looking for a quick and easy breakfast option that my kids would love. The idea of mixing scrambled eggs with bread crumbs and cheese seemed simple enough, but the end result was so much more than just a breakfast food.

It’s a versatile dish that can be enjoyed at any time of day, whether you’re in the mood for a hearty breakfast or a satisfying snack. One of the things I love about this recipe is that it’s incredibly easy to make. Simply mix together eggs, milk, salt, and pepper, add some shredded cheese, and pour the mixture into muffin tin cups.

Bake until the eggs are set, and you have a delicious breakfast or snack that’s perfect for on-the-go eating. My kids love helping me make this recipe because it’s so easy and fun. They get to crack the eggs into the bowl and mix everything together.

And when they see how proud I am of them for helping in the kitchen, it makes them feel happy too. We often make this recipe on weekends when we have family gatherings or when we need a quick breakfast before school or work. It’s also a great way to use up leftover bread crumbs and cheese that are sitting around the house.

My family loves this recipe because it’s so flavorful and satisfying. The scrambled eggs are moist and tender, while the cheese adds a nice tanginess to each bite. And let’s not forget the best part – it’s incredibly healthy!

With eggs as the main ingredient, you know you’re getting protein and vitamins without all the added sugars or unhealthy fats found in many other breakfast foods.

4.9 from 1667 votes

This scrambled egg muffin recipe is a delicious and easy-to-make breakfast option. This recipe is a must-try for any occasion.

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Prep Time15 mins

Cook Time20 mins

Resting Time0 mins

Total Time35 mins

Servings: 12Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Egg Mixture

8 large eggs

1/2 cup milk

1/2 tsp salt

1/4 tsp black pepper

For the Vegetables

1/2 cup diced bell peppers

1/2 cup diced onions

1/2 cup diced mushrooms

1/2 cup diced spinach

For the Cheese

1 cup shredded cheddar cheese

For the Seasonings

1 tsp olive oil

👨‍🍳Directions

1Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with non-stick cooking spray or oil.

2This ensures that the muffins will not stick to the pan and will be easy to remove.

3In a large mixing bowl, whisk together eggs, milk, salt, and black pepper until well combined.

4The mixture should be smooth and free of lumps.

5Set this mixture aside for now.

6In a separate pan, heat the olive oil over medium heat.

7Add the diced bell peppers, onions, and mushrooms.

8Cook for 3-5 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.

9Add the spinach and cook for an additional 1-2 minutes, until the spinach is wilted.

10Pour the egg mixture into the muffin tin, filling each cup about 3/4 full.

11Divide the cooked vegetables evenly among the muffin cups, adding them to the egg mixture.

12Sprinkle the shredded cheese evenly over the top of each muffin.

13Bake in the preheated oven for 18-20 minutes, or until the eggs are set and the cheese is melted and golden.

14The muffins should be firm to the touch and the edges should be lightly browned.

15Remove the muffin tin from the oven and let the scrambled egg muffins cool in the pan for 5 minutes.

16This allows the muffins to firm up and makes them easier to remove from the pan.

17Use a spatula to gently lift the muffins out of the pan and transfer them to a wire rack to cool completely.

🔧Equipment

Muffin tin

Mixing bowl

Spatula

Oven

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 10g💛Saturated Fat: 5g❤️Cholesterol: 185mg🧂Sodium: 350mg🌾Total Carbs: 3g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 12g

📝Notes

Tips: You can customize this recipe by adding your favorite vegetables or cheese. For a spicy kick, add diced jalapeños to the vegetable mixture.

I hope my scrambled egg muffin recipe has inspired you to try it out. This recipe is a great option for any occasion.

They are perfect for family gatherings, potlucks, or even a quick breakfast on the go. They can be make ahead and stored in the fridge or freezer for later.

It is always a good idea to have them on hand for a quick and nutritious meal. Enjoy!

❓ Frequently Asked Questions About Scrambled Egg Muffin

Q: Can I freeze scrambled egg muffins?

Absolutely! You can freeze these muffins for up to 3 months in an airtight container or freezer bag.

scrambled egg muffin recipe

The Best scrambled egg muffin recipe