Print

Scrambled Egg Muffins Recipe

Scrambled Egg Muffins Recipe
Print Recipe

★★★★★

5 from 13 reviews

These Scrambled Egg Muffins are a convenient, protein-packed breakfast option, combining fluffy eggs with savory sausage, vibrant bell peppers, onions, and melted cheddar cheese. Perfectly portioned and easy to make ahead, they’re ideal for busy mornings or on-the-go meals.

Ingredients

Scale

Egg Mixture

  • 6 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Fillings

  • 1/2 cup shredded cheddar cheese
  • 1/4 cup cooked and crumbled breakfast sausage
  • 1/4 cup diced bell peppers
  • 1/4 cup diced onions

Others

  • Cooking spray for greasing muffin tin

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin thoroughly with cooking spray to prevent sticking.
  2. Mix Eggs and Milk: In a large mixing bowl, whisk together the 6 large eggs and 1/2 cup of milk until the mixture is smooth and fully combined.
  3. Add Fillings: Stir in 1/2 cup shredded cheddar cheese, 1/4 cup cooked and crumbled breakfast sausage, 1/4 cup diced bell peppers, and 1/4 cup diced onions. Mix well to evenly distribute the ingredients.
  4. Season: Add 1/4 teaspoon salt and 1/4 teaspoon black pepper to the mixture. Adjust seasoning to taste, ensuring a balanced flavor.
  5. Fill Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin cups, filling each about 3/4 full to allow space for the eggs to expand during baking.
  6. Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the egg muffins are set in the center and the tops turn a light golden color.
  7. Cool and Serve: Remove the muffin tin from the oven and allow the muffins to cool slightly for a few minutes. Then, carefully remove each muffin and serve warm for the best texture and flavor.

Notes

  • You can substitute the breakfast sausage with cooked bacon or turkey sausage for a different protein option.
  • For a vegetarian version, omit the sausage and add extra vegetables like spinach or mushrooms.
  • These muffins can be stored in the refrigerator for up to 4 days and reheated in the microwave.
  • Feel free to experiment with different cheese varieties such as mozzarella or pepper jack for variation.
  • Make sure not to overfill the muffin cups to prevent overflow during baking.
  • Using a silicone muffin tin or paper liners can help with easier removal and cleanup.

Nutrition

Keywords: scrambled egg muffins, breakfast muffins, egg breakfast, baked eggs, sausage egg muffins, easy breakfast recipes, make ahead breakfast, protein muffins

Find it online: https://zarameals.com/scrambled-egg-muffins-recipe/