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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.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Breakfast
Servings 6 people


Egg Base

  • 12 Eggs 1 egg per muffin
  • 1/4 cup Milk 1 tsp per muffin
  • 1/2 tsp Salt
  • 1/4 tsp Pepper

Caprese Topping

  • 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

Egg Base

  • In a medium bowl, whisk eggs, milk, salt, and pepper until combined

Caprese Topping

  • 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