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
Scrambled Egg Muffins are fluffy, protein-packed bites baked with eggs, veggies, and cheese, perfect for a quick breakfast or snack.
12
servings10
minutes17
minutes250
kcal27
minutesKeep the screen of your device on
Ingredients
227 grams 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!
Sounds like it may have been overbaked. A larger tin makes the cake shallower, so it can cook faster. Try…