Scrambled Egg Breakfast Muffins

Name: Scrambled Egg Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 12 large eggs; ½ teaspoon seasoned salt; 3 Tablespoons onion (diced); 1 cup ham (cooked and diced); pepper, to taste; ¼ teaspoon garlic powder; ¼ red pepper (diced); ¼ cup fresh mushrooms (diced and sauteed); 1 cup sharp cheddar cheese (shredded); ½ cup baby spinach leaves (finely shredded)

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93 Comments

4.25 from 4 votes

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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!

Chopped ingredients for scrambled egg breakfast muffins - ham, pepper, eggs, onion, mushrooms, spinach, and cheese

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

To get started with this easy breakfast recipe, preheat your oven to 350 degrees Fahrenheit.
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.

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.)

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.
Mix it all together well with the eggs making sure everything gets covered.

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.

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.
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.

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Questions & Reviews

Myrna says:

Love this recipe. Can this be frozen? Thanks!
Camille says:

Yes, they totally can! After cooking, let them cool and then place in a freezer ziploc bag. Pull them out as needed. I would first defrost them (either let them thaw in your fridge for a couple of hours before you want to eat them or defrost in your microwave) and then microwave them on high power for about 45-55 seconds (if you go much longer than that, they will start to get rubbery). I hope that this helps!
Deanna Collins says:

Thank you for letting us know we can freeze these. I am a widow and hate making items that are meant for 6 or more people unless I can freeze them for later use by myself. I get so frustrated that everything is meant for two or more. All the coupons that come out are buy one, get one free. I don't need that second one and I am sure there are many other senior citizens and single people who feel the same way. Thanks for letting me vent.
Deanna Collins says:

Thanks for letting us know these will freeze well. I am a widow and I am usually looking for recipes that are for one or possibly two people so I won't be wasting food. It is very frustrating to me (as I am sure it is for other single people) to find only recipes geared to families of six or more. I am especially frustrated at the coupons put out that are buy one, get one free. I need coupons for one! I need recipes for one or two! Thanks for letting me vent.
Adrian says:

Thanks for the tip on freezing them. I've been making these (yes, me!) because I need more protein in the morning, but I've noticed that they give off a lot of moisture in the Tupperware container. I even tried putting in a power towel with them, but it just got soggy. Now I'll try freezing them and just getting out what I need each morning and see if that solves the soggy problem!
Cyd says:

Hi Adrian!! :) Thanks for stopping by!! Hope the freezing helps reduce the moisture!
Rose says:

For people who get coupons for buy one get one free and don't need the second one. Please consider giving this second one to your local food pantry. There are lots of families out there who could use the one you don't want. There are lots of children whose families use food pantrys. Your free second one might just provide a meal for a small child who would have gone hungry if you had not helped with your free one that you did not need.
Stephanie says:

These look great. Can you leave out the cheese? I ask because I am on a dairy free diet and I'm tired of the scrambled eggs with veggies in a bowl deal. :)
Cyd says:

Hi Stephanie. We have only made this recipe as directed. We have never left out the cheese. We think it would still work fine.
Greg says:

Can you keep these refrigerated in an airtight container? And if so, how long?
Shelley says:

A tip for reheating in a microwave oven: use the half-power option if you have it. Makes all the difference in the world! No rubbery texture at all. You could also use the 'defrost' option. These are great to have in the freezer for a quick and on the go breakfast full of protein.
Jackie Mitchell says:

When I've made these I notice they are all puffy and awesome right out of the oven, but then they fall, even before I can serve them. I cannot put a single additional drop of egg mixture in the silicone cups I'm baking them in, so when they fall they look all pathetic and wimpy -- nearly half the volume. Puffy, they're just gorgeous. Any tips on keeping them from collapsing like that?
Camille (Six Sisters Stuff) says:

Hi Jackie! I am so sorry that these sink! I have had sinking problems in other egg dishes and I found that the more I whip my eggs, the fluffier the egg dish is . . . I wonder if you just beat the heck out of the eggs if it would help to keep them from sinking? I hope that helps! Thanks for the comment!
Nelun Herath says:

Hi there Six Sisters, Amazing recipies you gals got I follow your recipies as much as possible, they are so nice just like the beautiful six sisters. Greetings from Srilanka and all good wishes for the coming season. Merry Christmas Nelun
Tasha says:

I put loads of veggies, a little parmesan cheese, and some red pepper for a added kick... they came out great, however, they stuck to the pan really bad. I sprayed the pan really well... or so I thought. Anyway, any tips on getting them to not stick to the pan? I left them to cool for a bit before I tried taking them out, should I try removing them from the pan right after I take them out instead?
Cyd says:

We went a round the edges with a small knife where they were sticking a little. Be sure to grease generously.
Heather says:

You can always put in sour cream in as well. I put it in mine and they are nice and fluffy.
Dabs says:

Instead of a muffin pan use silicone baking cups they are great! And you can just line them up on a cookie sheet no muffin tin needed so you can do more than a dozen at a time!
Barbara Blaylock says:

Love this. How long would you bake if using a mini muffin pan? Thanks.
Jill says:

Have you ever added shredded hash browns?
Helen says:

There is an app called Pepperplate. After you enter a recipe it will allow you to select the scale you want and adjust it to the size you select. 1/3 to 3 I believe. Hope this helps.
Amy says:

Do U have any nutritional information on these? They are wonderful but am tracking my food. Thank U in advance.
Keith says:

Made these today for the first time they were amazing
Andrea says:

I'm making these tonight to have for breakfast for the week. Do you suggest freezing them or storing in the refrigerator in a sealed container?
Cyd says:

We have stored them in the refrigerator for a few days in an airtight container. If you freeze them they tend to get a little soggy, but we stick them in the microwave and they weren't too bad. But the fridge is probably the best route.
Marcia R. Crew says:

I would LOVE for you to have a symbol for Seniors/one person recipes. Found this confusing to get freezer info but then suggest it's better to refrigerate. If beating eggs fluffier and/or adding sour cream, how much is needed? Thanks for coming up with breakfast ideas!!!
JoAnn Culbertson says:

A tablespoon of flour beaten in would probably help too
Jessica Fales says:

I sprayed the crud out of my muffin tins and they stuck like nuts on both the sides and bottom. I used a knife for the sides but the bottoms just ripped to pieces. Could I put them in cupcake paper cups when I bake them? I do not own silicone cups and don't really want to purchase them for this one recipe. :) I was also wondering if I should freeze them right in the muffin tins and then maybe they would release like an ice cube? Any suggestions would be awesome. My husband loved them and I would like to make them again but cleaning the pans took longer than making and baking them. :(
Lauren says:

Made them Saturday and absolutely love them! My 1 year old eats them too, which I love because it's so much protein for her. Do you know the nutrition facts on this dish? Thank you :)
Jen says:

Sticking resolved! I used a metal muffin tin with foil muffin cups (like the paper ones but made of aluminum foil) and then sprayed the foil muffin cups with Pam before pouring in the egg mixture and after cooking, they came out great. They had almost popped out of the cups. These remind me a lot of popovers which are also fabulous. They taste a lot like them (as I make these with just the egg and none of the extra stuff), they also come out of the oven looking beautiful like popovers and then sadly sink down but still taste great. And I did try yesterday to really whip the eggs a lot and also tried to add some flour as suggested in other comments to help with the sinking but... it didn't work. I really thank you for this recipe as I am extremely sensitive to textures and this gives me another way to make eggs that I truly enjoy and now I can get the protein that my body needs. Really ladies, thank you so much. I have tried several of your recipes, and honestly have loved every single one!!
Cyd says:

Hi Jen! Thanks so much for your sweet comment. Great idea with the foil muffin cups. Have a great week!
Patricia says:

This basically not a little omelette?
Julie says:

I love these! And I love the endless possibilities with add-ins! Idk if this is "allowed" on here ... but I have found a fool proof solution for not sticking: The Pamperes Chef individuals brownie pan. Idk what they make that out of, but it's magical. I've made batches of this egg recipe and a variety of other foods to freeze in this. Nothing sticks. I spray Pam and nothing sticks. Ever.
Laura says:

Grateful!
Chase says:

How many eggs are required to make enough mixture to fill a muffin tin?
Monica says:

That nutrition information is not correct. If there are 12 eggs in the recipe and it makes 12 muffins that means there is 1 egg in each muffin. One egg has 5g of fat and then there is some cheese in there as well which will add a little more. The nutrition info listed says each muffin only has 1 gram of fat. You are better off using something like My Fitness Pal to create your own recipes to accurately track what you are eating.
Cat says:

Has anyone tried substituting egg white for half of the eggs?
Hannah Deason says:

They looked pretty but were too dry!?
Blair says:

What is the cooking instruction (time and temp) if using a Mini muffin pan? Thanks
Cyd says:

We have only made it in the regular size muffin pans. The mini muffin pan wouldn't take nearly as long, so just watch it closely.
Marg says:

I used silicone muffin cups and they were brilliant! I let then cool enough to handle, then popped then out of the silicone and continued to cool them on a rack before freezing.
Lynne says:

Oh my goodness! These were wonderful. I sprayed the muffin tin really well, and had absolutely no problem getting the eggs out when they were done. I did saute all the veggies and ham prior to adding them to the eggs, and I think that was helpful. I added: mushrooms, spinach, onions, mixed peppers, and ham. Yum! When done, the eggs have a wonderful fluffy texture. This recipe is a keeper, and will make it when I have over night guests. Thanks so much for this super recipe!
Laurie says:

I used foil cupcake liners and sprayed with cooking spray inside the liners. Popped right out! If you have the paper liners, maybe use two so the egg doesn't soak through! Experiment a bit with the liners. Good luck!
Missy says:

Made these today for a breakfast at work. I left out the meat and substituted Feta for cheddar. I sprayed my pans really well and they slid right out. To transport I put in my preheated crockpot, they stayed warm and were a big hit! Thanks!
Rachael says:

Made them tonight with 12 eggs, 6 yolks, taste fantastic. They were incredibly fluffy in the oven and rose really high, but deflated a bit once I took them out and started to cool. Taste great thought
Perry Willis says:

Did you ever solve this? I'm having the same problem.
Melodie Anderson says:

No matter how much oil I coat the muffin pan with they stick terribly! Any other advise.
Shirl says:

Use the old method of scrunching up some greaseproof paper, lunchwrap into a ball and dipping it into some butter or margarine or any solid spread that you use, then grease containers with it making sure they are greased around the edges at the bottom properly.Tip 1 When cooked, leave in oven to cool a little before taking them out. Tip 2 Keep back 3 or 4 egg whites and beat them until stiff peak's form then carefully fold them into rest of beaten egg mixture.
Maria Clara C. Perez says:

Love this recipe! Something about red or green peppers yhry easily go bad. Replace with thoroughly thawed green peas. Delicious.
Marie Wheeler says:

Yes that is me totally. I am also a widow for 7 years. So glad it can be frozen after cooking
Amber says:

I added sautéed onions, pepperoni, cheddar and fresh chopped basil to mine, the flavor was perfect! A third a cup was way too much for my muffin pan, it filled them almost to the top, they puffed up beautifully then spilled over in the oven... Next time I will fill them just below halfway. Because they were so full the cook time ended up being over 30 minutes. I used foil squares that I cut up and gently lined the cups with, and sprayed them lightly with olive oil, no sticking issues! Can't wait to try these again with different flavors! Thanks for sharing!
Ana says:

How long do you reheat in the microwave?
Leonie Johnston says:

Use silicon pans - no greasing necessary & the cooked goodies just fall out
Cyd says:

Every microwave can vary. So just until heated through. Try 30 seconds and if they need longer, continue to heat.
Alicia f says:

So I have seen other egg muffin recipes and one of them calls for coconut oil(2 tbsp) and you use that the grease the muffin tin. I haven't had any probalem as long as I grease generously and it's healthy.
Dianne says:

Silicon muffin pan! A real life saver. I learned after making in a metal pan the first time. They just pop right out of silicon.
John Wiankowski says:

I make muffins not unlike your recipe but I like your ingredient list better. So good to grab and go on a busy morning.
Tracy l Collins says:

I need to make for a baby shower and need to transport. How do I keep them warm?.
Cyd says:

I'm not sure how far you are traveling. You could buy a heated food transport bag, or you can cover them if you are only 5-10 minutes away. You can also reheat them when you get to your destination.
Rose says:

Is this a recipe for 12 muffins or 24?
Cyd says:

This is for 12 muffins.
Susan Rice says:

I just made these. I used 12 eggs from my chickens, shredded cheddar, green pepper, tomatoes, salt and pepper and onion. Baked in my Temp-tations cupcake pans. This recipe filled the pans exactly. I did bake for a total of 30 minutes. They puffed up and looked great! Super easy. I will use a variance of this recipe to use up eggs and veggies. I am letting them cool, than will be storing them in the fridge to be used this week. Thanks for an easy recipe!
Kim says:

Yummy! I used green onion, bacon & Canadian bacon
Mary says:

What are the nutritional info for these?
Lauren says:

What is the nutritional information (Calories, fat, carbs, protein, etc.) for these? Thank!
Heidi says:

This recipe is a huge hit at my house, thank you SO Much! It's so easy to sneak in those veggies etc. My 7 old even loved spinach in these. Score! Thanks to the Six Sisters for making this mom's job a bit easier!
Cyd says:

Hi Heidi. You made our day with your comment this morning. We are all about sneaking in the veggies! So happy that the family loves the breakfast muffins. Have a terrific weekend!
donna allan says:

can I use goat cheese in muffins
Cyd says:

We have not used goat cheese in the breakfast muffins. But if you substitute goat cheese for sharp cheddar in other recipes, then I'm sure it will work in this recipe too. Sorry, not much help when it comes to goat cheese.
ANN DOMELA says:

I got and lost the recipe for chicken pot pies made with phyllo dough...where can I find it thankyou..it looks great...
Cyd says:

I'm hoping this is the recipe you are thinking of - https://www.sixsistersstuff.com/recipe/skillet-chicken-pot-pie-recipe/
Cynthia says:

This is very easy and quick to make. I made these with diced bacon. They cooked up so nicely, puffy and tasty. Thanks for the recipe.
Kelly Dachroeden says:

We don’t have a microwave. How would you suggest re heating them from frozen?
Cyd says:

If you don't have a microwave, thaw them and then you would have to reheat them in the oven or in a toaster oven.
Lynda Stewart says:

Totally agree! Need smaller packages of most items. Hard not to waste precious food & money!
Sally says:

Hi there ladies Do you have any recipes for using an instant pot?
Cyd says:

We have a lot of Instant Pot Recipes. Just type in Instant Pot in our search bar and they will all come up.
Sharon Seiber says:

I know this is a long time coming to reply, but I too had a problem with the peppers going bad before I could use all of them so I bought dried peppers and rehydrated what I need now.
Sharon Seiber says:

I too had to bake mine for 30 min. At first, I thought I had done something wrong, but when I removed them from the oven and they sat for a couple of minutes they were fine!
Sharon Seiber says:

Yes, you most certainly can use cupcake liners. I have and also the new cupcake silicone lines, which I love! I have not used a bare cupcake pan in years.
Evelyn says:

Just made these for my elderly mother adding diced tomatoes onion and bacon and cheese. She absolutely loves them! I used my large muffin 6 cup tin for a larger muffin and had to adjust cook time by approximately 12 minutes! Yummy!
Heidi says:

I can't wait to try this recipe! Does anyone out there have any tips for veggie substitutes? My boys do not like capsicum/bell pepper. I'm thinking some chopped brocolli and grated carrot. What other tips does anyone have re: veggies? Thank you world of internet!
Riza Sy Balgos says:

I super love this recipe and it is so easy to make.
Debe says:

I made these twice. Once they were kept in the refrigerator and eaten over a week. The next time, I froze them and gave to our college/older kids when they came home to take back with them. I am currently making a double batch for a college graduation brunch. I will freeze them and thaw the night before. This recipe is so forgiving, we don’t like mushrooms and never have spinach on hand, they are always delicious. I plan on taking them camping next summer. Big hit!
Twin Lanay says:

I was wondering if the nutrition facts is per one muffin so I can properly track for keto
Momma Cyd says:

Yes, the nutrition facts are for one muffin.
Jo says:

I don't have a oven. Has anyone tried the recipe in a toasteroven?
Sarah says:

Taste is good. But I’d never make again or recommend b/c of the clean up of the muffin pan. Even VERY well oiled, a good portion of the egg muffin stayed in the pan and it took FOREVER and a lot of effort to clean up. :(
Gina Duran says:

When you say muffin tin do you mean cupcake? Or actual larger muffin size?
Momma Cyd says:

Yes, muffin tin and cupcake tin!
Sandy says:

I have a big crowd coming for several days. Will definitely make this. Cam it be made in a casserole dish instead of muffin pans? I'll make the muffins when I know I'll have left overs. Sure won't this time. Thanks
Momma Cyd says:

We always make them into muffins. So we don't have a good cooking time if you made it in a casserole dish and hoping it cooks through. We have a lot of breakfast casseroles on our site. Just type in breakfast casserole in the search bar.
Mare says:

This was so easy to make. I used cold bacon grease and brushed it inside the muffin tin since I didn't have anything else to use for the muffins to not stick. It was really easy to take out with a silicone spatula. Thank you for the recipe.