Scrambled Egg Breakfast Muffins Recipe
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.
- 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
