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Scrambled Egg Muffins

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Now listen, here.

I know some of you may be thinking “Scambled Egg Muffins! What in the wide world… the girl has lost her marbles…”. 

And if you are thinking thoughts like these, no hard feelings, truly. I’ll admit they do sound a little bit odd. However, think of them less as a muffin and more of a cute individual sized, healthy, make ahead breakfast delight. Scrambled Eggs in a Cup. Breakfast On The Run. Quick Get The Pre-made Eggs Out The Fridge! However you would like to think of these, I hope it’s in a positive light! They are loaded with tasty ingredients like green onions, ham and cheddar cheese. They can be made in mass, and stored in your fridge ready to heat up on those busy mornings when you are scrambling (no pun intended) to get your family moving, your self-moving and life rolling into action. The options of added ingredients are endless really. If you like sausage and pepper jack cheese, add it! If chopped spinach and sun-dried tomatoes are your thing, by all means add them in.

Hope you give them a try, gang!


Simple Skillet Breakfast Potatoes
Every Day French Toast
Classic Orange Julius

Scrambled Egg Muffins
PRINT RECIPE

Time: 10 minutes prep + 30 minutes baking
Yield: 12 muffins
Recipe from Jamie Cooks It Up!

12 eggs
1/2 C milk
salt and pepper
1/2 tsp seasoned salt
1 green onion, chopped
3-4 slices deli ham
4 mushrooms, chopped
1 C sharp cheddar cheese, grated

1. Preheat your oven to 350 degrees.
2. Crack 12 eggs and place them in a large bowl.
3. Add 1/2 C milk, some salt and pepper and 1/2 tsp of seasoned salt. Whisk it together vigorously with a fork.

4. Line a muffin tin with silicone liners and spray them with cooking spray. If you don’t have any liners, no worries. Just spray your tin with cooking spray and you will be good to go.
5. Chop one green onion, some deli ham and a few mushrooms up into small pieces. Sprinkle them into the muffin tin.

5. Add a sprinkle of cheddar cheese.

6. Pour some of the egg mixture into each cup.

Just a little bit less than full.

7. Bake for 30 minutes, or until they have puffed up and are a bit golden brown along the edges.
8. Allow them to sit in the pan for about 5 minutes, then serve and enjoy.

If you are making some for a morning in the future, let them cool completely and store in ziploc bags in your fridge. Pop them in the microwave to reheat.

Enjoy!

 

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Here is a pin-able shot if, Pinterest is your kind of thing. 🙂

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