Scrambled Egg Breakfast Muffins Recipe

Make these Scrambled Egg Muffins at the beginning of the week and enjoy hot on-the-go breakfasts all week long. Add your favorite fillings to make breakfast muffins your own.

egg muffins make the perfect breakfast muffin

Breakfast Muffins for Busy Mornings

Mornings can get a little crazy at our house, especially when it’s an early school morning.

I love making a batch of these Scrambled Egg Muffins at the beginning of the week and enjoying them all week long.

I like to stick them in the freezer after they have cooled (I just put them in a resealable gallon-sized bag) and then pull them out as needed for breakfast or even lunch!

Egg Muffins: Add whatever fillings you want!

The great thing about these Scrambled Egg Breakfast Muffins is 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 would like.

I am including all the things that I added in my egg muffins, but you can adapt this recipe to whatever you want. My kids’ favorite: ham and cheese.

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How to Make egg muffins healthy

You could also save yourself some calories and cholesterol, by using egg whites instead of the whole egg including the yolk.

Add lots of vegetables. The best part about eggs and omelets is all the vegetables you can include with them. You can add any vegetables you have on hand.

I’ve even added carrots and cucumber to my Scrambled Egg Breakfast Muffins. Weird? Maybe. But they are a great way to get your vegetables in for the day, as well as for your kids.

Related Article: Start your morning off right with our Hashbrown and Egg Breakfast Casserole

cook your protein first

If you add meat in your scrambled egg muffins, we recommend that you cook it before adding it to the egg mixture.

To save time, buy pre-cooked breakfast meats at the deli in your local grocery store. We have used pre-cooked turkey sausage, bacon, ham, and even steak.

It’s also important to cook your meat first so you can ensure it’s cooked all the way through. If you are cooking it with eggs and other ingredients, it makes it more difficult to see what is fully cooked and what isn’t.

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 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.

love eggs? try our famous Deviled Eggs!


What to Serve With Your Scrambled Egg Muffins

Serves: 6

Scrambled Egg Breakfast Muffins Recipe

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

Save RecipeSave Recipe


  • 12 eggs
  • 1/2 teaspoon seasoned salt
  • 3 Tablespoons diced onion
  • 1 cup cooked diced ham
  • pepper, to taste
  • 1/4 teaspoon garlic powder
  • 1/4 red bell pepper (diced)
  • 1/4 cup fresh mushrooms (diced and sauteed)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup baby spinach leaves (finely shredded)


  1. Preheat oven to 350 degrees.
  2. 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.
  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.
  5. Bake for 20-25 minutes or until the center of the muffin is completely cooked.


You can also use cooked bacon or sausage in place of the ham.

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egg muffins baking in muffin pan



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Comment on this Recipe

86 Responses to “Scrambled Egg Breakfast Muffins Recipe”

    • 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!
  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.
        • Sorry about that, after we had our site updated we lost most of the nutrition buttons. Here is the link that the button would have sent you to. Hope this helps. It has all of the nutritional info on this recipe.
    • 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.
  11. I added sautéed onions, pepperoni, cheddar and fresh chopped basil to mine, the flavor was perfect! A third a cup was way too much for my muffin pan, it filled them almost to the top, they puffed up beautifully then spilled over in the oven... Next time I will fill them just below halfway. Because they were so full the cook time ended up being over 30 minutes. I used foil squares that I cut up and gently lined the cups with, and sprayed them lightly with olive oil, no sticking issues! Can't wait to try these again with different flavors! Thanks for sharing!
  12. Susan Rice
    I just made these. I used 12 eggs from my chickens, shredded cheddar, green pepper, tomatoes, salt and pepper and onion. Baked in my Temp-tations cupcake pans. This recipe filled the pans exactly. I did bake for a total of 30 minutes. They puffed up and looked great! Super easy. I will use a variance of this recipe to use up eggs and veggies. I am letting them cool, than will be storing them in the fridge to be used this week. Thanks for an easy recipe!

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