Scrambled Egg Muffins are an easy, portable breakfast made by baking whisked eggs with vegetables, cheese, and optional meats in muffin tins. Light, fluffy, and protein-rich, they’re great for meal prep and busy mornings. Customize with your favorite fillings for a healthy, satisfying, and versatile dish that everyone will enjoy.
Scrambled Egg Muffins
12
servings10
minutes17
minutes250
kcal27
minutesScrambled Egg Muffins are fluffy, protein-packed bites baked with eggs, veggies, and cheese, perfect for a quick breakfast or snack.
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Ingredients
227 gram Bulk pork sausage
12 Eggs
0.5 cup Onion-chopped
0.25 cup Green Capsicum-chopped
0.5 tsp Salt
0.25 tsp Garlic powder
0.25 tsp Pepper
0.5 cup Cheddar cheese-shredded
Directions
- Preheat oven to 180°.
- In a large skillet, cook sausage over medium heat until no longer pink; drain.
- In a large bowl, beat eggs. Add onion, green capsicum, salt, garlic powder and pepper. Stir in sausage and cheese.
- Spoon by 1/3 cupfuls into muffin cups coated with cooking spray.
- Bake 20-25 minutes or until a knife inserted near the center comes out clean.
Notes
- Recipe Hints and Tips:
Scrambled Egg Muffins can be frozen up to one week. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer.
When you want to eat it again, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through.
Or microwave each muffin on high 30-60 seconds.
Scrambled Egg Muffins are pretty hearty and fun to eat.
Better than those served at restaurants and cafes!
Aw cheers! We’ll take “top quality content” when the content involves golden syrup dumplings any day Hope you give them…