Scrambled Egg Breakfast Muffins
An easy and healthy, make-ahead breakfast muffin. These scrambled egg muffins are super versatile and can be made with the toppings of your choice. This recipe can also be made for any amount of muffins desired.
- 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
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
To refrigerate: place muffins in an air-tight container and put in the fridge. They will last about 5 days in the fridge.
To freeze: place muffins in an air-tight container or ziploc bag and put in the freezer. They will last about 1-2 months in the freezer.
To reheat: If the muffins are coming from the fridge, microwave for 20-30 seconds to eat. If they are coming from the freezer, microwave for in 20-30 second increments until they reach the desired temperature