Scrambled Egg Breakfast Muffins (2024)

This post may contain affiliate links. Read our disclosure policy.

Make these Scrambled Egg Muffins at the beginning of the week and enjoy hot on-the-go breakfasts all week long. Easy proteins + veggies all in one perfect little muffin.

Mornings can get so busy and hectic – the quicker the meal the better, and these scrambled egg breakfast muffins will make your mornings a breeze.

Plus, your kids can even make this for themselves if they are already made up, they would just have to grab them out of the fridge and eat it or heat it up for a few seconds.

This recipe is very flexible as well, if you don’t like some of the vegetables that are in it you can either replace it with something else or leave it out completely. Customize it to what your family likes!

Ingredient Notes

• Eggs
• Seasoned salt
• Diced onion
• Diced ham
• Pepper
• Garlic powder
• Bell pepper
• Fresh mushrooms
• Sharp cheddar cheese
• Baby spinach leaves

How to make Scrambled Egg Breakfast Muffins

1. To get started with this easy breakfast recipe, preheat your oven to 350 degrees Fahrenheit.
2. Then, using either a 12-cup metal muffin pan or a 12-cup silicone muffin pan spray the inside of each cup with nonstick cooking spray.

RECIPE TIP: For the metal pans be sure to spray them very well to help the muffins stick less, or use thick muffin liners for easier cleanup.

3. Then, in a large mixing bowl, beat the eggs together. (I’ve found that the more I whipped them the fluffier the muffins are and less likely to fall.)

4. Next, add in the seasoned salt, diced onion, cooked diced ham, pepper, garlic powder, bell pepper, sauteed and diced mushrooms, shredded cheddar cheese, and finely shredded baby spinach.
5. Mix it all together well with the eggs making sure everything gets covered.

6. Now, scoop about a ⅓ cup of the egg mixture into each of the muffin liners. Be sure to scoop towards the bottom to not miss the veggies.

7. Once all of the muffin liners are full, place the pan in the oven for 20-25 minutes or until the center of the muffin is completely cooked through.
8. After they are completely cooked, remove them from the pan and let them cool.

Storing and Other Tips

After you have made your egg muffins and let them cool down, you can store them in an air-right container in the fridge for up to 4-5 days.

You can also place them in a resealable gallon-sized bag or freezer-safe container for up to 60 days. To keep them as fresh as possible while in the freezer, some of our readers have recommend individually wrapping each muffin.

How to reheat scrambled egg breakfast muffins:

Removed your scrambled egg muffin from the fridge or freezer. Reheat until it’s warmed all the way through to the center of the muffin. Start with 30 seconds and then add on 10 second intervals until warm.

More Breakfast Recipes You’ll Love

• Breakfast Tacos Recipe
• Sunrise Skillet Recipe
• Amish Breakfast Casserole Recipe
• Ham and Cheese Breakfast Casserole