Easy, Make-Ahead Scrambled Egg Muffins

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For a super quick and easy, make-ahead breakfast option, try these scrambled egg muffins! Cook for a half hour and have breakfast for a week with this beginner recipe.

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.

The ingredients

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.

It starts out just like 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.

Toppings

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…

1. cherry tomatoes, mozzarella, basil
2. spinach, swiss
3. mushrooms, peppers, onions
4. 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 teaspoon of each topping and a 1/4 teaspoon of any garnish/spice.

Assembly

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, 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.

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This post was all about scrambled egg muffins!

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