Quick and Easy Scrambled Egg Muffins
Scrambled egg muffin cups are a quick and easy breakfast option with plenty of add-in possibilities.
Scrambled egg muffins are the perfect solution for make-ahead breakfast. Their bite-sized portions make them ideal for brunch or serving a large crowd. Whether you're planning for busy mornings or hosting a gathering, these easy-to-prepare egg muffins are sure to impress.
Scrambled egg muffins are a game-changer for anyone hosting a brunch or serving a large crowd. These bite-sized delights are not only quick and easy to prepare but also incredibly versatile. You can mix in a variety of ingredients, from cheese and veggies to ham and bacon, to suit everyone's taste. Plus, their individual portions make them perfect for self-serve buffets, reducing the mess and hassle of traditional scrambled eggs. Whether you're looking for a convenient breakfast option or an impressive addition to your brunch spread, scrambled egg muffins are sure to be a hit.
Scrambled egg muffins have always been my go-to breakfast during the holidays, especially at Christmas. The make-ahead option is incredibly convenient. I dice and prep the vegetables and meat in advance, place them in the muffin tin, and refrigerate the tin until I'm ready to bake. When it's time, all I have to do is whisk the eggs, pour them over the pre-diced meat and veggies in the muffin tins, and bake. This simple preparation allows me to enjoy an stress-free and delicious holiday breakfast with my family.
One of the great things about making scrambled egg muffins or quiche is the flexibility to substitute ingredients based on what you have on hand. As long as the measurements are approximately the same, you can make various swaps: for example, substitute red peppers for mushrooms, replace meat with spinach or mushrooms for a vegetarian version or swap red peppers for jalapeños. There are countless possibilities—I’ve even used leftover salami or pepperoni to add a unique twist.
Why I love scrambled egg muffin cups
Scrambled eggs baked in a muffin tin are easy to make: just mix the ingredients, pour them into a greased muffin tin, and bake. They're healthy, naturally gluten-free, and low in carbs. Egg muffins are a great way to use up any leftovers, including veggies or meats, and they're perfect for meal prep! Make them ahead of time and reheat them in the microwave throughout the week.
Add In or Substitution Ideas
Vegetables:
Spinach or kale
Mushrooms
Broccoli
Tomatoes
Jalapeño peppers
Roasted red peppers
Zucchini
Broccoli
Meat:
Diced ham
Bacon Sausage
Pepperoni
Salami
Cheese's:
Shredded cheddar
Crumbled feta
Grated Parmesan
Shredded mozzarella
Goat cheese
Herbs and spices:
Chopped fresh parsley
Chopped fresh basil
Chopped fresh cilantro
Garlic powder
Paprika
Black pepper
Let’s Get Started
Ingredients
10 large eggs
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder optional
1 cup diced ham, bacon, or cooked sausage
1/2 red bell pepper diced
1/2 onion or a few green onions, thinly sliced
1 cup shredded cheddar cheese
How to make scrambled egg muffins
I mentioned how easy scrambled egg muffins are to make. Are you ready for the simple instructions?
Instructions
Grease the muffin tin well or use silicone liners.
2. Add the meat and veggies to the greased muffin tin, filling each cup about 3/4 full, then top with beaten eggs. Bake at 375 for 15-20 minutes or until set and enjoy!
I hope you enjoy these easy and versatile scrambled egg muffins as much as I do. They're perfect for busy mornings, special holiday breakfasts, or anytime you want a nutritious and delicious meal without the hassle. With endless possibilities for add-ins, you can customize them to suit any taste. Be sure to check out my easy quiche recipe and my delicious crepe recipe—both perfect for a delightful summer meal! Click the highlighted text for the recipes.
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