Name: Scrambled Egg Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 8 large eggs; 1/4 cup milk; Salt and pepper to taste; 1/2 cup shredded cheddar cheese; 1/2 cup cooked and crumbled bacon (or cooked sausage, or diced ham); 1/4 cup diced green bell pepper; 1/4 cup chopped onion; 1/4 cup diced tomatoes (optional); 1/4 cup chopped spinach (optional); Non-stick cooking spray or muffin liners

why make this recipe

I make these scrambled egg muffins when mornings are rushed. They come together fast. You can prep them ahead and grab a warm breakfast on the way out. They are protein-packed and easy to customize. I often serve them with a batch of cinnamon sourdough muffins for a cozy brunch that everyone loves.

how to make Scrambled Egg Muffins

Ingredients:
8 large eggs
1/4 cup milk
Salt and pepper to taste
1/2 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon (or cooked sausage, or diced ham)
1/4 cup diced green bell pepper
1/4 cup chopped onion
1/4 cup diced tomatoes (optional)
1/4 cup chopped spinach (optional)
Non-stick cooking spray or muffin liners

Scrambled Egg Muffins

Directions:
Preheat your oven to 375°F (190°C).
Lightly grease a muffin tin with non-stick cooking spray or line with muffin liners.
In a large mixing bowl, whisk together the eggs and milk until well combined. Season the mixture with salt and pepper.
Stir in the shredded cheddar cheese, cooked and crumbled bacon (or your choice of meat), diced green bell pepper, chopped onion, diced tomatoes, and chopped spinach.
Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the egg muffins are set and lightly golden on top.
Remove the muffins from the oven and let them cool in the pan for a couple of minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These scrambled egg muffins can also be stored in a refrigerator in an airtight container for quick and easy breakfast or snack options.
If you like to batch cook and freeze, follow the same simple reheating tips I use when I warm up sourdough discard apple muffins.

how to serve Scrambled Egg Muffins

Serve them warm. Add a little hot sauce if you like heat. Top with extra shredded cheese or chopped herbs. Pair them with fresh fruit or a green salad for a light meal. They make a great protein side at a brunch table alongside a sweet treat like cinnamon sourdough muffins.

how to store Scrambled Egg Muffins

Cool the muffins completely. Place them in an airtight container. Store in the fridge for up to 4 days. Freeze for up to 2 months. To reheat from frozen, thaw overnight or microwave for 60–90 seconds until hot.

tips to make Scrambled Egg Muffins

Use room-temperature eggs for a fluffier texture. Don’t overfill the cups. Fill about three-quarters full. Precook any add-ins like bacon, sausage, or veggies. Pat spinach dry so the muffins don’t get soggy. For easy cleanup, line the tin or use silicone cups. If you want a little sweet on the side, try a simple roll or a recipe inspired by sourdough discard cinnamon sugar muffins.

variation (if any)

Make them vegetarian by swapping the meat for mushrooms and extra bell pepper. Try feta and sun-dried tomatoes for a Mediterranean twist. Use pepper jack and jalapeños for spice. You can make mini muffins by baking in a mini tin; reduce bake time to 12–15 minutes.

FAQs

Q: Can I make these dairy-free?
A: Yes. Use a dairy-free milk and skip the cheese or use a dairy-free cheese alternative.

Q: Can I freeze these?
A: Yes. Cool completely. Wrap individually or place in a freezer-safe container for up to 2 months. Reheat from frozen in the microwave.

Q: How do I reheat without drying them out?
A: Cover with a damp paper towel and microwave in 30-second bursts. Or reheat in a 350°F oven for 8–10 minutes covered.

Scrambled Egg Muffins

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