Scrambled Egg Muffins Recipes

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SCRAMBLED EGG MUFFINS



Scrambled Egg Muffins image

I got this recipe from a magazine. It's very easy to make and is great for any meal. Kids love them.

Provided by Nicole Brummett

Categories     Breakfast

Time 50m

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 8

1/2 lb pork sausage
12 eggs
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup shredded sharp cheddar cheese

Steps:

  • Brown sausage; drain well.
  • Preheat oven to 350°.
  • In a bowl, beat eggs, then add onion, green peppers, salt, pepper and garlic powder.
  • Stir in sausage and cheese.
  • Spoon 1/3 cupfuls into greased muffin cups.
  • Bake at 350° for 20-25 minutes or until a knife inserted comes out clean.

SCRAMBLED EGG MUFFINS



Scrambled Egg Muffins image

After enjoying scrambled egg muffins at a local restaurant, I came up with this version that my husband likes even better. They're pretty, hearty and fun to serve, too. -Cathy Larkins, Marshfield, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 1 dozen.

Number Of Ingredients 8

1/2 pound bulk pork sausage
12 large eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese., Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.

Nutrition Facts : Calories 133 calories, Fat 10g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 268mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.

SCRAMBLED EGG BREAKFAST MUFFINS RECIPE



Scrambled Egg Breakfast Muffins Recipe image

Make your mornings simple yet nutritious with our delicious scrambled egg breakfast muffins. Get all the wonderful benefits of eggs and vegetables all in one muffin.

Provided by Camille Beckstrand

Categories     Breakfast

Time 35m

Number Of Ingredients 10

12 large eggs
1/2 teaspoon seasoned salt
3 Tablespoons onion (diced)
1 cup ham (cooked and diced)
to taste pepper
1/4 teaspoon garlic powder
1/4 red pepper (diced)
1/4 cup fresh mushrooms (diced and sauteed)
1 cup sharp cheddar cheese (shredded)
1/2 cup baby spinach leaves (finely shredded)

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 12-cup muffin pan with non-stick cooking spray (the heavier you spray, the less it will stick) or use thick muffin liners.
  • In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.
  • Scoop 1/3 cup of mixture into each muffin liner.
  • Bake for 20-25 minutes or until the center of the muffin is completely cooked.

Nutrition Facts : Calories 141 kcal, Carbohydrate 1 g, Protein 11 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 203 mg, Sodium 366 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SCRAMBLED EGG MUFFINS



Scrambled Egg Muffins image

These scrambled egg muffins with plenty of sausage and Cheddar cheese make a filling and fun treat at your next brunch. They're pretty, hearty, and fun to serve.

Provided by aveal

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 30m

Yield 12

Number Of Ingredients 8

½ pound bulk pork sausage
12 eggs
½ cup chopped onion
½ cup chopped green bell pepper, or to taste
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners.
  • Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.
  • Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.
  • Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 1.6 g, Cholesterol 201.7 mg, Fat 10.6 g, Fiber 0.2 g, Protein 10.2 g, SaturatedFat 4 g, Sodium 364.8 mg, Sugar 0.9 g

SCRAMBLED EGG MUFFINS



Scrambled Egg Muffins image

Fill muffin tins with eggs, turkey bacon, and other savory ingredients to make Jessica Seinfeld's charming "muffins," from her cookbook, "Double Delicious!"Also try:Bird's Nest Pasta

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 7

Nonstick cooking spray
4 slices nitrate-free turkey bacon
3 large egg whites
1 large egg
1/2 cup chopped, low-sodium chickpeas, rinsed and drained
1/4 cup nonfat (skim) milk
4 teaspoons grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray; place bacon on prepared baking sheet and transfer to oven. Bake until crisp, 10 to 15 minutes.
  • Meanwhile, in a small bowl, whisk together egg whites, egg, chickpeas, and milk. Coat 4 cups in a 6-cup standard muffin tin with nonstick cooking spray. Divide egg mixture evenly among prepared cups. Remove bacon from oven and cut with kitchen shears or thinly slice into 1/2-inch pieces. Sprinkle bacon over eggs and top each with 1 teaspoon Parmesan.
  • Transfer to oven and bake until eggs puff and are cooked through, 12 to 15 minutes. Remove egg muffins from muffin pan and let cool slightly before serving.

MUFFIN-TIN SCRAMBLED EGGS



Muffin-Tin Scrambled Eggs image

I made these one year at Christmas as a way to save time, and they were a big hit. I have to make a large batch because my husband and boys can polish them off in a short amount of time. These also freeze very well, if there are any left! -Jill Darin, Geneseo, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 2 dozen.

Number Of Ingredients 10

24 large eggs
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 jar (4 ounces) sliced mushrooms, finely chopped
1 can (4 ounces) chopped green chiles
3 ounces sliced deli ham, finely chopped
1/2 medium onion, finely chopped
1/2 cup shredded cheddar cheese
Pico de gallo, optional

Steps:

  • Preheat oven to 350°. In a large bowl, whisk eggs, salt, pepper and garlic powder until blended. Stir in mushrooms, chiles, ham, onion and cheese. Spoon about 1/4 cup mixture into each of 24 greased muffin cups., Bake 18-20 minutes or until eggs are set, rotating pans halfway. Let stand 10 minutes before removing from pans. If desired, serve with pico de gallo., , Freeze option: Freeze cooled, baked eggs in resealable plastic freezer bags. To use, microwave each serving on high for 1-1/4 to 1-1/2 minutes or until heated through.

Nutrition Facts : Calories 88 calories, Fat 6g fat (2g saturated fat), Cholesterol 190mg cholesterol, Sodium 257mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

LIGHTENED SCRAMBLED EGG MUFFINS



Lightened Scrambled Egg Muffins image

This is a trimmed version of Recipe #12975. It tastes as good as the original IF you're used to EggBeaters.

Provided by Annacia

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 lb low fat turkey sausage
1 1/2 cups egg substitute (Egg Beaters, Southwestern flavor)
1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1/4 cup shredded sharp cheddar cheese

Steps:

  • Preheat oven to 350°F.
  • Brown sausage; drain well.
  • In a bowl mix EggBeaters with onion, green peppers, salt, pepper and garlic powder.
  • Stir in sausage and cheese.
  • Spoon 1/3 cupfuls into greased muffin cups.
  • Bake at 350°F for 20-25 minutes or until a knife inserted comes out clean.

Nutrition Facts : Calories 95.9, Fat 5, SaturatedFat 1.7, Cholesterol 34.8, Sodium 365.6, Carbohydrate 2.5, Fiber 0.2, Sugar 1.7, Protein 10.2

SCRAMBLED EGG MUFFIN



Scrambled egg muffin image

Healthy scrambled eggs don't have to be bland, try this simple vegetarian recipe - ideal for Boxing Day

Provided by Good Food team

Categories     Breakfast, Brunch, Main course

Time 10m

Number Of Ingredients 4

2 eggs
few sundried tomatoes
fresh basil , torn
English muffins

Steps:

  • Scramble eggs without butter or cream, stir in chopped sundried tomato and torn fresh basil, and pile on toasted English muffin halves.

BACON-AND-EGG MUFFINS



Bacon-and-Egg Muffins image

Great brunch item and has many ways to customize this with egg styles and flavors to add.

Provided by cbauer10

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 40m

Yield 12

Number Of Ingredients 10

cooking spray
12 slices bacon
10 eggs
¼ cup milk
¼ cup chopped green onion
¼ cup diced jalapeno pepper
¼ cup diced roasted red pepper
1 teaspoon salt
1 teaspoon ground black pepper
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray.
  • Arrange bacon on a microwave-safe plate. Cook bacon in microwave for 75 seconds.
  • Place a slice of bacon into each muffin cup so that the bacon lines the edges of the cup.
  • Beat eggs and milk together in a bowl; ladle into muffin cups. Top 4 of the egg portions with 1 tablespoon each of the green onion, 4 with 1 tablespoon each jalapeno pepper, and 4 each with 1 tablespoon roasted red pepper.
  • Bake in preheated oven until only slightly moist on top, about 20 minutes. Season the muffins with salt and pepper; top with Cheddar cheese. Continue baking until the cheese melts, about 5 minutes more.

Nutrition Facts : Calories 134 calories, Carbohydrate 1.4 g, Cholesterol 170.4 mg, Fat 9.7 g, Fiber 0.2 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 511.8 mg, Sugar 0.8 g

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Top Asked Questions

How to make breakfast egg muffins?
In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese. Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes. Can you freeze Breakfast Egg Muffins? Cool baked egg muffins.
How to make scrambled eggs in the oven?
Instructions Preheat oven to 350 degrees. In a bowl, scramble 12 eggs, milk, and salt and pepper in a bowl. Spray a muffin pan with nonstick spray. Fill up each muffin cup. Bake in the the oven for about 30 - 35 minutes, until they pop up. Let them cool about 5 minutes. (They will flatten a little as they cool)
What is the best way to make muffins?
Instructions Preheat oven to 350 degrees. Spray a 12-cup muffin pan with non-stick cooking spray (the heavier you spray, the less it will stick) or use thick muffin liners. In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together. Scoop 1/3 cup of mixture into each muffin liner.
When should I make scrambled egg muffins?
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.

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