Introduction

These scrambled egg breakfast muffins are a convenient and delicious way to start your day. Packed with ham, veggies, and cheese, they’re perfect for meal prep or a quick morning bite. Enjoy a savory, protein-rich breakfast that’s easy to make and easy to eat on the go.

A black muffin tray holds 12 mini egg muffins with a golden-baked top, each studded with colorful bits of red bell pepper, green spinach, and dark mushrooms, giving a vibrant mix of colors and textures. Two muffins are partially eaten, showing a soft and fluffy inside full of vegetables in pale yellow egg. The tray rests on a white marbled surface with a white kitchen towel featuring a gray grid pattern casually placed underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 large eggs
½ teaspoon seasoned salt
3 tablespoons onion, diced
1 cup ham, cooked and diced
Pepper, to taste
¼ teaspoon garlic powder
¼ red pepper, diced
¼ cup fresh mushrooms, diced and sautéed
1 cup sharp cheddar cheese, shredded
½ cup baby spinach leaves, finely shredded

Instructions

Step 1: Preheat your oven to 350℉ and spray a 12-cup muffin tin with non-stick cooking spray. Use a generous amount to prevent sticking, or line the tin with thick muffin liners.
Step 2: In a large mixing bowl, beat the eggs until well blended. Add the seasoned salt, diced onion, cooked ham, pepper, garlic powder, diced red pepper, sautéed mushrooms, shredded cheddar cheese, and shredded spinach. Mix everything together thoroughly.
Step 3: Spoon about ⅓ cup of the egg mixture into each muffin cup, filling them evenly.
Step 4: Bake for 20-25 minutes, or until the centers of the muffins are fully cooked and firm to the touch.
Step 5: Allow the muffins to cool slightly before removing them from the tin. Serve warm or store for later use.

Tips & Variations

Try adding different veggies like bell peppers, zucchini, or tomatoes to customize your muffins.
Use turkey or chicken sausage instead of ham for a different protein option.
For a dairy-free version, omit the cheese or use a plant-based alternative.
If you like a bit of heat, sprinkle in some chili flakes or diced jalapeños.
Make these muffins ahead of time and freeze them for a quick breakfast during busy mornings.

Storage

Store the muffins in an airtight container in the refrigerator for up to 4 days. To reheat, microwave them for 30-60 seconds until warm. For longer storage, freeze the muffins individually wrapped for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

The image shows four egg muffins placed on a dark slate board over a white marbled surface. Each muffin has visible layers and chunks of cooked eggs that are light yellow with a slightly browned crust. Mixed into the eggs are pieces of red bell pepper, green spinach leaves, and dark mushrooms, adding bright and earthy colors. The muffins have a rough, fluffy texture with some cracks on the surface, showing the soft inside. The background is blurred, keeping the focus on the muffins in the center. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use egg whites only for this recipe?

Yes, you can substitute whole eggs with egg whites, but keep in mind that the muffins will be less rich and slightly drier. Adding extra veggies or a small amount of milk can help maintain moisture.

How do I prevent the muffins from sticking to the pan?

Spray the muffin tin generously with non-stick cooking spray or use thick muffin liners. Allowing the muffins to cool fully before removing them also helps reduce sticking.

Scrambled Egg Breakfast Muffins Recipe

Print Recipe

★★★★★

4.5 from 108 reviews

Delicious and convenient Scrambled Egg Breakfast Muffins packed with savory ham, sharp cheddar cheese, fresh vegetables, and perfectly seasoned eggs. These muffins are easy to make ahead, ideal for a quick breakfast or snack, and baked to fluffy perfection in a muffin tin.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Yield: 12 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Salt

Ingredients

Scale

Egg Mixture

12 large eggs
½ teaspoon seasoned salt
¼ teaspoon garlic powder
Pepper, to taste

Vegetables and Meat

3 tablespoons onion, diced
¼ red pepper, diced
¼ cup fresh mushrooms, diced and sautéed
1 cup ham, cooked and diced
½ cup baby spinach leaves, finely shredded

Cheese

1 cup sharp cheddar cheese, shredded

Instructions

Preheat the Oven: Preheat your oven to 350℉ to ensure it reaches the optimal temperature for baking the egg muffins evenly.
Prepare Muffin Pan: Spray a 12-cup muffin pan thoroughly with non-stick cooking spray or line with thick muffin liners to prevent sticking and make removal easier.
Mix Ingredients: In a large mixing bowl, beat all 12 eggs until well combined. Add the seasoned salt, garlic powder, pepper, diced onions, red pepper, sautéed mushrooms, cooked ham, baby spinach, and shredded cheddar cheese. Stir everything together until evenly incorporated.
Fill Muffin Cups: Using a ⅓ cup measuring scoop or spoon, evenly distribute the egg mixture into each prepared muffin cup, filling them to about ¾ full.
Bake the Muffins: Place the muffin pan in the preheated oven and bake for 20-25 minutes. Bake until the centers are fully set and cooked through, but still moist and fluffy.
Cool and Serve: Remove the muffin pan from the oven and let the muffins cool for a few minutes before removing from the tin. Serve warm or store for a convenient, protein-packed breakfast or snack.

Notes

You can substitute ham with cooked bacon or sausage for variation.
Feel free to add other vegetables like zucchini or tomatoes for extra flavor.
If you prefer dairy-free, omit the cheese or use a plant-based alternative.
Reheat individual muffins in the microwave for about 30 seconds for a quick breakfast.
These muffins can be refrigerated for up to 4 days or frozen for up to 2 months.

Keywords: scrambled egg muffins, breakfast muffins, egg breakfast, baked egg muffins, ham and cheese muffins, healthy breakfast, make-ahead breakfast