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Scrambled Egg Muffins Recipe

Scrambled Egg Muffins Recipe

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4.8 from 8 reviews

These scrambled egg muffins combine fluffy eggs, melty cheddar cheese, savory breakfast sausage, and fresh diced bell peppers and onions to create a quick, hearty, and versatile breakfast option. Perfect for meal prep or on-the-go breakfasts, these muffins can be customized with your favorite ingredients for a delicious and satisfying start to your day.

  • Total Time: 30 minutes
  • Yield: 6 muffins

Ingredients

Main Ingredients

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

Other

  • Cooking spray for greasing

Instructions

  1. Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C). Grease a muffin tin generously with cooking spray to prevent sticking.
  2. Mix Eggs and Milk: In a large mixing bowl, whisk the 6 large eggs together with 1/2 cup 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 all ingredients.
  4. Season: Add 1/4 teaspoon salt and 1/4 teaspoon black pepper to the mixture. Stir again to incorporate the seasonings evenly throughout.
  5. Fill Muffin Cups: Pour the egg mixture evenly into the greased muffin tin cups, filling each about three-quarters full to allow room for rising.
  6. Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes. Check that the eggs are set and the tops are lightly golden before removing.
  7. Cool and Serve: Allow the muffins to cool slightly in the tin for a few minutes before carefully removing them. Serve warm for the best flavor and texture.

Notes

  • You can customize these muffins by swapping breakfast sausage with plant-based sausage.
  • Add other vegetables like spinach, tomatoes, or mushrooms for extra nutrition and flavor.
  • Use low-fat milk or dairy-free alternatives to adjust fat content.
  • Make these muffins a day ahead and store in the refrigerator; reheat gently before serving.
  • Ensure to grease the muffin tin well to avoid sticking and easy removal.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180 kcal
  • Sugar: 1 g
  • Sodium: 320 mg
  • Fat: 13 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 3 g
  • Fiber: 0.5 g
  • Protein: 11 g
  • Cholesterol: 210 mg

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