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–+ servings
Scrambled Egg Muffins

Savory Scrambled Egg Muffins for Busy Mornings Made Easy

Enjoy delicious Scrambled Egg Muffins packed with protein and veggies for a quick breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 6 large Eggs Can use egg whites for a lighter option
  • 1/2 cup Milk Substitute with non-dairy milk for dairy-free
For Flavor
  • 1 cup Shredded Cheddar Cheese Consider feta or mozzarella for different twists
  • 1 cup Cooked and Crumbled Breakfast Sausage Turkey sausage, bacon, or tofu can be alternatives
For the Veggie Boost
  • 1 cup Diced Bell Peppers Can swap for spinach or kale
  • 1/2 cup Diced Onions Can replace with green onions
Seasoning
  • 1 tsp Salt Adjust according to taste
  • 1 tsp Black Pepper Adjust according to taste
  • 1 spray Cooking Spray Consider using a silicone muffin pan

Equipment

  • Muffin Tin
  • Mixing Bowl
  • whisk
  • Measuring cup

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and generously grease a muffin tin with cooking spray.
  2. In a large mixing bowl, whisk together the eggs and milk until smooth and creamy.
  3. Stir in the shredded cheese, cooked sausage, diced peppers, and onions. Season with salt and pepper.
  4. Pour the egg mixture into greased muffin cups, filling each about 3/4 full.
  5. Bake for 15-20 minutes until muffins are lightly golden and a toothpick comes out clean.
  6. Cool slightly before removing from the tin and serve warm.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 6gProtein: 10gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 1.5mg

Notes

These muffins can be customized with different proteins or vegetables according to your preferences.

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