Scrambled Egg Muffins

Scrambled Egg Muffins

Now listen, here.

I know some of you may be thinking “Scambled Egg Muffins! What in the wide world… the girl has lost her marbles…”. 

And if you are thinking thoughts like these, no hard feelings, truly. I’ll admit they do sound a little bit odd. However, think of them less as a muffin and more of a cute individual sized, healthy, make ahead breakfast delight. Scrambled Eggs in a Cup. Breakfast On The Run. Quick Get The Pre-made Eggs Out The Fridge! However you would like to think of these, I hope it’s in a positive light! They are loaded with tasty ingredients like green onions, ham and cheddar cheese. They can be made in mass, and stored in your fridge ready to heat up on those busy mornings when you are scrambling (no pun intended) to get your family moving, your self-moving and life rolling into action. The options of added ingredients are endless really. If you like sausage and pepper jack cheese, add it! If chopped spinach and sun-dried tomatoes are your thing, by all means add them in.

Hope you give them a try, gang!

Scrambled Egg Muffins from Jamie Cooks It Up!!!

Serve This With
Simple Skillet Breakfast Potatoes
Every Day French Toast
Classic Orange Julius

Scrambled Egg Muffins

Time: 10 minutes prep + 30 minutes baking
Yield: 12 muffins
Recipe from Jamie Cooks It Up!

12 eggs
1/2 C milk
salt and pepper
1/2 tsp seasoned salt
1 green onion, chopped
3-4 slices deli ham
4 mushrooms, chopped
1 C sharp cheddar cheese, grated


1. Preheat your oven to 350 degrees.
2. Crack 12 eggs and place them in a large bowl.
3. Add 1/2 C milk, some salt and pepper and 1/2 tsp of seasoned salt. Whisk it together vigorously with a fork.


4. Line a muffin tin with silicone liners and spray them with cooking spray. If you don’t have any liners, no worries. Just spray your tin with cooking spray and you will be good to go.
5. Chop one green onion, some deli ham and a few mushrooms up into small pieces. Sprinkle them into the muffin tin.


5. Add a sprinkle of cheddar cheese.


6. Pour some of the egg mixture into each cup.


Just a little bit less than full.


7. Bake for 30 minutes, or until they have puffed up and are a bit golden brown along the edges.
8. Allow them to sit in the pan for about 5 minutes, then serve and enjoy.


If you are making some for a morning in the future, let them cool completely and store in ziploc bags in your fridge. Pop them in the microwave to reheat.

Scrambled Egg Muffins from Jamie Cooks It Up!!



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Post a comment!


  1. 1
    Andrea H.
    January 8, 2015 at 9:15 am

    Where did you get your silicone liners?

    • 2
      May 19, 2015 at 1:33 pm

      You could use Demarle. They work amazingly well and you have no stick like you do with silicone over time.

  2. 3
    January 8, 2015 at 10:52 am

    Sounds yummy!! esp like you can bake ahead. I always need quick healthy breakfast. Love that are full of veggies!

  3. 4
    Olivia Strout
    January 8, 2015 at 11:15 am

    I also want to know where you got your silicone liners from? I love the colors!

  4. 5
    January 8, 2015 at 7:04 pm

    i realy like that its so convieyant (sp) to make an easy and delish breakfast.thank you


  5. 6
    January 9, 2015 at 9:26 am

    I got the liners as a gift. I have noticed some like them at random stores like Ross, and few readers mentioned seeing them at World Market. You may be able to find them online. Best of luck!

  6. 7
    March 24, 2015 at 8:16 am

    We used the silicone liners without the muffin tin. They work just as well on a cookie sheet. These were so yummy our kids love them. Gonna make them a go to..

  7. 8
    October 6, 2016 at 6:08 am

    Random question. I have made this in the past with no liners and found that they are overdone on the sides and they get dry and brown. Do you know if the liners helps to prevent this?

    • 9
      October 10, 2016 at 8:19 am

      It helps a lot to line the muffin tin with either paper liners or silicone liners.
      Best of luck to you!

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