Scrambled Egg Muffins | Walking on Sunshine Recipes (2024)

Looking for a delicious and healthy breakfast option that you can prep ahead of time? Look no further than these delicious scrambled egg muffins! Made with eggs, bacon, veggies, and cheese, these muffins are perfect for busy mornings when you need to grab and go.

Simply make a batch ahead of time, freeze them, and then pop them in the microwave for a quick and easy breakfast that will keep you fueled all morning long.

Check out my list of otherbreakfast ideas and recipesas well!

Eggs are a breakfast staple for a reason - they're packed with protein and relatively easy to make. But sometimes, scrambled eggs can feel a little…boring. That's where these breakfast muffins come in.

They're loaded with all of the classic breakfast favorites - bacon, fresh spinach, and cheesy goodness. And because they're pre-portioned into muffins, they're easy to grab and go.

Whether you're rushing out the door for work or headed to the gym, these scrambled egg muffins will give you the energy you need to power through your day. So go ahead and enjoy your breakfast - it's good for you!

Looking for more Breakfast Ideas and Recipes? Try my Breakfast Pizza on Crescent Rolls, Chocolate Chip Granola and French Toast Cinnamon Rolls.

Easy Breakfast Ideas

Breakfast is the most important meal of the day, but it can also be the most difficult to fit into a busy morning routine. If you're struggling to find time for breakfast, here are a few easy breakfast ideas that will help you get out the door on an empty stomach.

• First, try prepping your breakfast the night before. This could mean packing a travel-friendly breakfast like yogurt or overnight oats, or simply making sure that all of your ingredients are ready to go so that you can quickly whip up a healthy breakfast in the morning.
• Another easy way to make breakfast on the go is to take advantage of quick and healthy breakfast options like smoothies, muffins, and granola bars. These grab-and-go options are often packed with nutrients and can be easily eaten on the go.
• If you're looking for something more substantial, consider making a breakfast sandwich or wrap ahead of time and keeping it in the fridge for an easy grab-and-go option.

Finally, don't forget that breakfast doesn't have to be complicated. Sometimes the simplest foods are the best option when you're short on time. A piece of fruit or a bowl of cereal can often be just as satisfying as a more elaborate meal, and they'll give you the energy you need to start your day off right.

Mainstays 3-Piece Batter Bowls Set, TurquoiseMore Information3 Pack Stainless Steel WhiskMore InformationMuffin PanMore InformationMedium Cookie ScoopMore Information

Main Ingredients Needed

This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.

Step-by-Step Instructions

• Step 1: In a mixing bowl, combine the eggs with the milk.
• Step 2: Beat till light and frothy.
• Step 3: Add the cheddar cheese and then the chopped spinach. Finally add the cooked bacon.
• Step 4: Stir to combine everything.

How long to Bake Scrambled Eggs in Muffin Tin?

• Using a cookie scoop, add the mixture to the muffin pan that's been sprayed with non-stick baking spray.
• Bake for 18-20 minutes or until the eggs are fully cooked.

What temp are baked eggs done?

• An easy way to tell when the scrambled egg muffins are cooked through are to use a digital meat thermometer.
• Check the eggs after 18 minutes of cooking. If the internal temperature reaches 160°F, they are cooked and you can remove them from the oven.
• You can also test by touching one of the egg muffins with your finger and see if they're either wet or dry. Dry means they're cooked through.

Serving Tips

• For a savory option, try pairing scrambled egg muffins with toast and avocado. The healthy fats in avocado will help keep you full until lunch, while the carbohydrates in toast will give you an energy boost to start your day.
• If you're looking for something sweet, pair eggs with fruit and yogurt breakfast parfait. The protein in the eggs will balance out the sugars in the fruit and yogurt, making for a satisfying and nutritious breakfast.
• Or you can simply have a glass of orange or apple juice to go along with the egg muffins on the way out the door.
• These muffins also make a great addition to any brunch or buffet you're serving for family and friends over the holidays. Check out more ideas on what to serve over the holidays with my Christmas Breakfast Recipes collection.

Recipe Variations

• Try using baked crumbled breakfast sausage in place of the bacon.
• You can use your favorite veggies in place of the spinach or use a combination of what's leftover from the dinner the night before.
• Any type of cheese works in this recipe.
• Check out my other recipe for Broccoli Cheeese Egg Muffins.

Storage Tips

• Refrigeration: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. I like to use glass storage containers.
• Freezer: Allow the egg muffins to cool completely. Then place them on a baking sheet lined with parchment paper. Add the baking sheet to the freezer and allow the egg muffins to flash freeze. Once, frozen, place in freezer-safe storage bags or containers.
• Reheating Tips: To reheat egg muffins in the microwave for a minute or two until warmed through. To defrost egg muffins, you'll need a few more minutes until the eggs have defrosted.

Good Morning Sunshine Breakfast eBookClick HERE for More Information

Recipe Card

Want to Save This Recipe?

Enter your email & I'll send it to your inbox.Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.

Scrambled Egg Muffins

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These scrambled egg muffins are made with bacon, veggies, and cheese, are perfect for busy mornings. Freezing and reheating tips included.

Ingredients

• 2 cups fresh spinach
• 10 large eggs
• ⅓ cup milk
• ½ cup shredded cheddar cheese
• 10 pieces cooked bacon
• salt and pepper to taste

Instructions

1. Preheat oven to 350°F.
2. Slice the bacon into bite sized pieces.
3. Chop the spinach into small pieces.
4. In a mixing bowl, combine the eggs, milk, cheese, bacon and spinach.
5. Spray a muffin tin with non-stick baking spray.
6. Add the egg mixture to the muffin tins.
7. Bake for 18 - 20 minutes or until the eggs are fully cooked.

Notes

Refrigeration: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. I like to useglass storage containers

Freezer: Allow the egg muffins to cool completely. Then place them on a baking sheet lined with parchment paper. Add the baking sheet to the freezer and allow the egg muffins to flash freeze. Once, frozen, place in freezer-safe storage bags or containers.

Reheating Tips: To reheat egg muffins in the microwave for a minute or two until warmed through. To defrost egg muffins, you'll need a few more minutes until the eggs have defrosted.

Nutrition Information:

Yield: 12Serving Size: 1
Amount Per Serving:Calories: 128Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 170mgSodium: 283mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 10g

The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.

Pin this recipe and save it for later!

Please leave a comment on the blog or share a photo on Pinterest

See Also

Cheesy Bacon Mini Egg Muffins RecipeEasy Ground Beef Shepherd's Pie RecipeThe Best Broccoli Salad RecipeCrab Cobbler – A Mid-Century Recipe Test - Mid-Century Menu

This recipe has been updated since it first appeared in 2016 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!