Scrambled Egg Breakfast Muffins

Anyone else struggle with breakfast in the morning? Seriously, the last thing that I want to do is spend a lot of time cooking right when I wake up.  I love to make these egg muffins the night before and then put them in the fridge so that all I have to do is pop them in the microwave and I have a hot breakfast ready to go!

The great thing about these muffins are that you can personalize them to your taste . . . don’t like meat? Leave the meat out! Don’t care for tomatoes? No need to add them! Love tomatoes? Then by all means, add as much as you like! I am including all the things that I added in my muffins, but you can adapt this recipe to whatever you want. My kids’ favorite: ham and cheese.

30 Days of Healthy Eating Menu Plan

These egg muffins are actually included in our 30 Days of Healthy Eating Menu Plan – if you are wanting to help your family eat a little healthier, be sure to check it out! Each day includes breakfast, lunch, dinner, and snacks . . . it’s healthy eating made easy!

Serves: 12

Scrambled Egg Breakfast Muffins

Make a large batch of these muffins and have a healthy to-go breakfast at any time!

15 minPrep Time

20 minCook Time

35 minTotal Time

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  • 12 eggs
  • 1/2 teaspoon seasoned salt
  • 2-3 tablespoons onion, diced
  • 1 cup cooked ham, diced (could also use cooked bacon or cooked sausage)
  • pepper to taste
  • 1/4 teaspoon garlic powder
  • 1/4 cup red bell pepper, diced
  • 1/4 cup fresh mushrooms, diced (I sauteed mine first)
  • 1 cup shredded cheddar cheese (I use sharp)
  • 1/2 cup baby spinach, finely shredded


  1. Preheat oven to 350 degrees.
  2. Spray a 12-cup muffin pan with non-stick cooking spray (the better you spray, the less it will stick!) or use thick muffin liners (such as these silicone liners ).
  3. In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.
  4. Scoop 1/3 cup of mixture into each muffin liner. Bake for 20-25 minutes or until the center of the muffin is completely cooked.
Recipe Type: Breakfast


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50 Responses to “Scrambled Egg Breakfast Muffins”

    • Yes, they totally can! After cooking, let them cool and then place in a freezer ziploc bag. Pull them out as needed. I would first defrost them (either let them thaw in your fridge for a couple of hours before you want to eat them or defrost in your microwave) and then microwave them on high power for about 45-55 seconds (if you go much longer than that, they will start to get rubbery). I hope that this helps!
      • Deanna Collins
        Thank you for letting us know we can freeze these. I am a widow and hate making items that are meant for 6 or more people unless I can freeze them for later use by myself. I get so frustrated that everything is meant for two or more. All the coupons that come out are buy one, get one free. I don't need that second one and I am sure there are many other senior citizens and single people who feel the same way. Thanks for letting me vent.
        • For people who get coupons for buy one get one free and don't need the second one. Please consider giving this second one to your local food pantry. There are lots of families out there who could use the one you don't want. There are lots of children whose families use food pantrys. Your free second one might just provide a meal for a small child who would have gone hungry if you had not helped with your free one that you did not need.
  1. Deanna Collins
    Thanks for letting us know these will freeze well. I am a widow and I am usually looking for recipes that are for one or possibly two people so I won't be wasting food. It is very frustrating to me (as I am sure it is for other single people) to find only recipes geared to families of six or more. I am especially frustrated at the coupons put out that are buy one, get one free. I need coupons for one! I need recipes for one or two! Thanks for letting me vent.
  2. Thanks for the tip on freezing them. I've been making these (yes, me!) because I need more protein in the morning, but I've noticed that they give off a lot of moisture in the Tupperware container. I even tried putting in a power towel with them, but it just got soggy. Now I'll try freezing them and just getting out what I need each morning and see if that solves the soggy problem!
  3. Shelley
    A tip for reheating in a microwave oven: use the half-power option if you have it. Makes all the difference in the world! No rubbery texture at all. You could also use the 'defrost' option. These are great to have in the freezer for a quick and on the go breakfast full of protein.
  4. Jackie Mitchell
    When I've made these I notice they are all puffy and awesome right out of the oven, but then they fall, even before I can serve them. I cannot put a single additional drop of egg mixture in the silicone cups I'm baking them in, so when they fall they look all pathetic and wimpy -- nearly half the volume. Puffy, they're just gorgeous. Any tips on keeping them from collapsing like that?
  5. I put loads of veggies, a little parmesan cheese, and some red pepper for a added kick... they came out great, however, they stuck to the pan really bad. I sprayed the pan really well... or so I thought. Anyway, any tips on getting them to not stick to the pan? I left them to cool for a bit before I tried taking them out, should I try removing them from the pan right after I take them out instead?
      • That nutrition information is not correct. If there are 12 eggs in the recipe and it makes 12 muffins that means there is 1 egg in each muffin. One egg has 5g of fat and then there is some cheese in there as well which will add a little more. The nutrition info listed says each muffin only has 1 gram of fat. You are better off using something like My Fitness Pal to create your own recipes to accurately track what you are eating.
    • We have stored them in the refrigerator for a few days in an airtight container. If you freeze them they tend to get a little soggy, but we stick them in the microwave and they weren't too bad. But the fridge is probably the best route.
  6. Marcia R. Crew
    I would LOVE for you to have a symbol for Seniors/one person recipes. Found this confusing to get freezer info but then suggest it's better to refrigerate. If beating eggs fluffier and/or adding sour cream, how much is needed? Thanks for coming up with breakfast ideas!!!
  7. Jessica Fales
    I sprayed the crud out of my muffin tins and they stuck like nuts on both the sides and bottom. I used a knife for the sides but the bottoms just ripped to pieces. Could I put them in cupcake paper cups when I bake them? I do not own silicone cups and don't really want to purchase them for this one recipe. :) I was also wondering if I should freeze them right in the muffin tins and then maybe they would release like an ice cube? Any suggestions would be awesome. My husband loved them and I would like to make them again but cleaning the pans took longer than making and baking them. :(
  8. Sticking resolved! I used a metal muffin tin with foil muffin cups (like the paper ones but made of aluminum foil) and then sprayed the foil muffin cups with Pam before pouring in the egg mixture and after cooking, they came out great. They had almost popped out of the cups. These remind me a lot of popovers which are also fabulous. They taste a lot like them (as I make these with just the egg and none of the extra stuff), they also come out of the oven looking beautiful like popovers and then sadly sink down but still taste great. And I did try yesterday to really whip the eggs a lot and also tried to add some flour as suggested in other comments to help with the sinking but... it didn't work. I really thank you for this recipe as I am extremely sensitive to textures and this gives me another way to make eggs that I truly enjoy and now I can get the protein that my body needs. Really ladies, thank you so much. I have tried several of your recipes, and honestly have loved every single one!!
  9. I love these! And I love the endless possibilities with add-ins! Idk if this is "allowed" on here ... but I have found a fool proof solution for not sticking: The Pamperes Chef individuals brownie pan. Idk what they make that out of, but it's magical. I've made batches of this egg recipe and a variety of other foods to freeze in this. Nothing sticks. I spray Pam and nothing sticks. Ever.
  10. Oh my goodness! These were wonderful. I sprayed the muffin tin really well, and had absolutely no problem getting the eggs out when they were done. I did saute all the veggies and ham prior to adding them to the eggs, and I think that was helpful. I added: mushrooms, spinach, onions, mixed peppers, and ham. Yum! When done, the eggs have a wonderful fluffy texture. This recipe is a keeper, and will make it when I have over night guests. Thanks so much for this super recipe!
    • Use the old method of scrunching up some greaseproof paper, lunchwrap into a ball and dipping it into some butter or margarine or any solid spread that you use, then grease containers with it making sure they are greased around the edges at the bottom properly.Tip 1 When cooked, leave in oven to cool a little before taking them out. Tip 2 Keep back 3 or 4 egg whites and beat them until stiff peak's form then carefully fold them into rest of beaten egg mixture.

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