With the start of the school year quickly approaching, the time to sleep past noon is (unfortunately) coming to a close. Those 6 or 7 a.m. mornings are hard enough as it is, without having to deal with eating something remotely healthy for breakfast. I cannot begin to count the number of frozen waffles I have eaten before rushing to school. These super easy scrambled egg muffins make mornings much more manageable.
These scrambled egg muffins are super versatile, so you can basically add any toppings you want. This recipe yields a dozen egg muffins, but you can make however many you want/need. The recipe includes ingredients for 12 muffins as well as each individual muffin.
This recipe starts out just like if you were making scrambled eggs. Crack all your eggs into a medium bowl and combine it with the milk, salt, and pepper. Then just mix it all up with a whisk or fork.
Once you have that all mixed together, the base is all done (easy, right?). Now the fun part, picking your toppings. You can literally put anything you like in these egg muffins. I made this recipe with caprese toppings (mozzarella, cherry tomatoes, & basil), but be creative with whatever toppings you like best! Some ideas are listed below…
- cherry tomatoes, mozzarella, basil
- spinach, swiss
- mushrooms, peppers, onions
- bacon, cheddar
This recipe only includes measurements for the first toppings listed. As a guide for any toppings you choose, for each muffin put a tsp of each topping and a 1/4 tsp of any garnish/spice.
Before you start assembly, remember to spray a 12-capacity cupcake pan with cooking spray. You want to heavily spray your pan or else the muffins will stick. When assembling your muffins, you want to put the toppings on the bottom of the pan and then add the egg mixture on top. Fill the pan about ¾ full so they don’t overflow in the oven.
The final step of these quick and easy muffins is to cook them in the oven until they become a golden yellow color. They usually take about 25-30 minutes, but cooking time may vary based on your oven. They may puff up in the oven, but they’ll deflate when they are removed from heat. Do not worry, this is normal.
Eat or save
Once they come out of the oven, you want to let them cool slightly in their pans, so they can hold their shape (about 10 minutes). After that, you can either eat them warm or save them for later. These can be refrigerated for up to 5 days in an air-tight container. If you want them for even longer, place one or two muffins in a ziploc bag or air-tight container and put in the freezer. These will last 1-2 months when frozen.
To reheat a muffin for breakfast, pull one or two out of the refrigerator and microwave it for 20-30 seconds. As easy as that, your breakfast is all ready. If you have frozen muffins, I like to put them in the fridge the night before so they are all ready for the morning. If not, just throw them in the microwave and heat in 20-30 second increments until they are the perfect temperature.
Scrambled Egg Breakfast Muffins
- 12 Eggs 1 egg per muffin
- 1/4 cup Milk 1 tsp per muffin
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 cup Mozzarella Cheese 1 tsp per muffin
- 1/4 cup Cherry Tomatoes 1 tsp per muffin
- 3 tsp Fresh Basil 1/4 tsp per muffin
- Preheat Oven to 350 degrees. Prepare a 12-capacity cupcake pan by spraying with cooking oil
- In a medium bowl, whisk eggs, milk, salt, and pepper until combined
- Chop cherry tomatoes and basil
- In the bottom of the cupcake pan, place 1 tsp cheese, 1 tsp tomato, and 1/4 tsp basil in each cup
- Pour egg mixture on top of the toppings. Fill about 3/4 full to prevent egg from overflowing
- Cook muffins for 25-30 minutes. Cooking times will vary depending on your oven
- Let cool in pan for about 10 minutes. Serve fresh or save for later
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