Mornings can get so busy and hectic – the quicker the meal the better, and these scrambled egg breakfast muffins will make your mornings a breeze.
Plus, your kids can even make this for themselves if they are already made up, they would just have to grab them out of the fridge and eat it or heat it up for a few seconds.
This recipe is very flexible as well, if you don’t like some of the vegetables that are in it you can either replace it with something else or leave it out completely.
Customize it to what your family likes!
We have a lot of great easy breakfast recipes that I think you and your family will LOVE!
You could even make these into a snack or we even do breakfast for dinner too.
Scrambled Egg Breakfast Muffin cup ingredients:
- Seasoned salt
- Diced onion
- Diced ham
- Garlic powder
- Bell pepper
- Fresh mushrooms
- Sharp cheddar cheese
- Baby spinach leaves
I love scrambled eggs but I feel like sometimes they just aren’t how I wanted them to be cooked. So I thought I would share these tips for fluffier and better scrambled eggs from Bon Appétit.
You’ll also need these things for scrambled egg muffins:
- 12-cup muffin pan (these work great too)
- Nonstick cooking spray (or thick muffin liners)
- Large mixing bowl
- Whisk (these work great!)
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How to put together this make-ahead breakfast recipe:
To get started with this easy breakfast recipe, preheat your oven to 350 degrees Fahrenheit.
Then, using either a 12-cup metal muffin pan or a 12-cup silicone muffin pan spray the inside of each cup with nonstick cooking spray.
RECIPE TIP: For the metal pans be sure to spray them very well to help the muffins stick less, or use thick muffin liners for easier cleanup.
Then, in a large mixing bowl, beat the eggs together. (I’ve found that the more I whipped them the fluffier the muffins are and less likely to fall.)
Next, add in the seasoned salt, diced onion, cooked diced ham, pepper, garlic powder, bell pepper, sauteed and diced mushrooms, shredded cheddar cheese, and finely shredded baby spinach.
Mix it all together well with the eggs making sure everything gets covered.
Now, scoop about a ⅓ cup of the egg mixture into each of the muffin liners. Be sure to scoop towards the bottom to not miss the veggies.
Once all of the muffin liners are full, place the pan in the oven for 20-25 minutes or until the center of the muffin is completely cooked through.
After they are completely cooked, remove them from the pan and let them cool.
Then either eat them right away or store them in an airtight container or pop them in the freezer!
Need even more quick breakfast ideas?!
Our YouTube channel is filled with so many easy recipes for families.
Breakfast time is such a busy time of the day, especially when school starts and getting back in the school time routines.
To make mornings easy you have to check out these 3 quick and easy breakfast freezer meals.
I love having these go-to options to make my mornings just that much simpler.
How to freeze egg muffins:
After you have made your egg muffins and let them cool down, you can store them in an air-right container in the fridge for up to 4-5 days.
You can also place them in a resealable gallon-sized bag or freezer-safe container for up to 60 days. To keep them as fresh as possible while in the freezer, some of our readers have recommend individually wrapping each muffin.
How to reheat scrambled egg breakfast muffins:
When you have removed your scrambled egg muffin from the fridge or freezer, just reheat until it’s warmed all the way through to the center of the muffin. Start with 30 seconds and then add on 10 second intervals until warm.
More breakfast recipe ideas:
- EASY LEMON MONKEY BREAD RECIPE
- EASY CINNAMON ROLL TWISTS RECIPE
- THE BEST HOMEMADE CINNAMON ROLLS
- PEANUT BUTTER BREAKFAST BITES
- BREAKFAST COOKIES
Scrambled Egg Breakfast Muffins Recipe
- 12 large eggs
- 1/2 teaspoon seasoned salt
- 3 Tablespoons onion diced
- 1 cup ham cooked and diced
- to taste pepper
- 1/4 teaspoon garlic powder
- 1/4 red pepper diced
- 1/4 cup fresh mushrooms diced and sauteed
- 1 cup sharp cheddar cheese shredded
- 1/2 cup baby spinach leaves finely shredded
- Preheat oven to 350 degrees.
- Spray a 12-cup muffin pan with non-stick cooking spray (the heavier you spray, the less it will stick) or use thick muffin liners.
- In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.
- 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.
If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.