Scrambled Egg Muffin Cups
|

Scrambled Egg Muffin Cups

If you’re looking for an easy, grab-and-go breakfast that’s both delicious and nutritious, these Scrambled Egg Muffin Cups are the answer! Filled with fluffy scrambled eggs, veggies, and a sprinkle of cheese, these little cups are perfect for a busy morning. They’re also great for meal prep—just bake a batch, and you’ll have a week’s worth of breakfast ready to go!

Why You’ll Love This Recipe?

  • Easy to Make – A few simple steps, and you have breakfast for the whole week!
  • Customizable – Add your favorite veggies, meats, or cheeses.
  • Perfect for Meal Prep – Make them in advance and store in the fridge for an easy breakfast on the go.

Ingredient Notes

  • Eggs – The base of the muffin cups. You’ll need about 6 large eggs for a dozen cups.
  • Cheese – Use cheddar, mozzarella, or feta for a creamy, cheesy bite.
  • VegetablesBell peppers, onions, spinach, or tomatoes work great. Dice them small for even cooking.
  • Bacon or Sausage – For a heartier muffin cup, add crispy bacon or cooked sausage crumbles.
  • Milk – A little milk makes the eggs fluffier. You can use dairy or plant-based milk.

Step-by-Step Instructions

1. Preheat & Prepare the Muffin Tin

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or line with muffin liners.

2. Whisk the Eggs

In a bowl, whisk together:

  • 6 large eggs
  • ¼ cup milk (or dairy-free alternative)
  • Salt and pepper to taste

3. Add Veggies and Meat (Optional)

  • Optional: Sauté any veggies you’re using (like onions, bell peppers, or spinach) in a little oil until soft, about 2-3 minutes.
  • If adding meat like bacon or sausage, cook it first, then crumble into small pieces.

4. Assemble the Muffin Cups

  • Divide the cooked veggies and meat evenly among the muffin tin cups.
  • Pour the egg mixture over the fillings, filling each cup about ¾ of the way full.
  • Top with a sprinkle of cheese.

5. Bake the Muffin Cups

Bake for 15-18 minutes, or until the eggs are set and slightly golden on top. The tops should bounce back when lightly touched.

6. Cool & Serve

Let the muffin cups cool for 5 minutes before removing from the pan. You can serve them immediately or store them for later.

Expert Tips for the Best Scrambled Egg Muffin Cups

  • Don’t Overfill – Leave a little space at the top of each cup to prevent overflow.
  • Use Fresh Ingredients – Freshly chopped veggies and cheeses will give the best flavor.
  • Keep Them Fluffy – Don’t overmix the eggs; stir gently so they stay soft and fluffy.

Serving Suggestions

  • With Fresh Fruit – Pair with sliced fruit for a balanced breakfast.
  • On a Toasted English Muffin – Place an egg muffin cup on a toasted muffin for a delicious sandwich.
  • With Avocado – Top the muffin cups with sliced avocado and a sprinkle of hot sauce for extra flavor.

Storage and Reheating Tips

  • Refrigeration: Store leftover muffin cups in an airtight container in the fridge for up to 4 days.
  • Freezing: Freeze muffin cups in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
  • Reheating: Reheat in the microwave for 20-30 seconds or warm in the oven at 350°F for 5-7 minutes.

Frequently Asked Questions

Can I make these vegetarian?
Yes, simply skip the meat and load up on veggies or add some cheese for extra flavor.

Can I add other ingredients like potatoes or mushrooms?
Absolutely! Just make sure any ingredients that need cooking (like potatoes or mushrooms) are sautéed beforehand.

Can I make these dairy-free?
Yes, just swap the milk for a dairy-free alternative like almond or oat milk, and use dairy-free cheese if desired.

Final Thoughts

These Scrambled Egg Muffin Cups are the perfect breakfast solution for busy mornings. They’re fluffy, customizable, and easy to make ahead, making them a great addition to your meal prep routine. Try them out, and enjoy a stress-free, delicious start to your day!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Scrambled Egg Muffin Cups

Scrambled Egg Muffin Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Lily Carter
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 12 servings (adjusted for extra servings) 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Scrambled Egg Muffin Cups are the perfect grab-and-go breakfast, filled with fluffy scrambled eggs, veggies, and a sprinkle of cheese. Customize with your favorite add-ins, and enjoy a meal-prep-friendly breakfast that’s ready to eat all week!


Ingredients

Units Scale

For the Muffin Cups:

  • 6 large eggs
  • 1/4 cup milk (dairy or plant-based)
  • Salt and pepper to taste
  • 1 cup diced vegetables (bell peppers, onions, spinach, tomatoes)
  • 1 cup cooked bacon or sausage (optional)
  • 1 cup cheese (cheddar, mozzarella, feta)

Instructions

  1. Preheat & Prepare the Muffin Tin:

    • Preheat your oven to 350°F (175°C).

    • Grease a 12-cup muffin tin with cooking spray or line with muffin liners.

  2. Whisk the Eggs:

    • In a bowl, whisk together eggs, milk, salt, and pepper.

  3. Add Veggies and Meat (Optional):

    • Optional: Sauté veggies (like onions, bell peppers, or spinach) in a little oil for 2-3 minutes.

    • If using meat like bacon or sausage, cook it first and crumble it into small pieces.

  4. Assemble the Muffin Cups:

    • Divide the cooked veggies and meat evenly among the muffin tin cups.

    • Pour the egg mixture over the fillings, filling each cup about ¾ full.

    • Top with cheese.

  5. Bake the Muffin Cups:

    • Bake for 15-18 minutes until the eggs are set and slightly golden on top.

    • The tops should bounce back when lightly touched.

  6. Cool & Serve:

    • Let the muffin cups cool for 5 minutes before removing from the pan.

    • Serve immediately or store for later.


Notes

  • Don’t Overfill – Leave space at the top of each cup to prevent overflow.
  • Use Fresh Ingredients – Freshly chopped veggies and cheeses offer the best flavor.
  • Keep Them Fluffy – Stir the eggs gently to keep them soft and fluffy.

Nutrition

  • Calories: ~120 kcal
  • Sodium: ~200mg
  • Fat: ~10g
  • Carbohydrates: ~2g
  • Protein: ~8g

Similar Posts