A convenient, protein-packed breakfast that’s perfect for busy mornings! These muffin cups are customizable, easy to make ahead, and delicious served warm or cold.
Origin Scrambled Egg Muffin Cups
Egg muffins are a popular American breakfast staple inspired by classic quiches and frittatas but made in a portable, bite-sized form using a muffin tin.
What I Love About This Recipe
They’re super versatile — you can add your favorite veggies, meats, and cheeses. Plus, they’re great for meal prepping and grab-and-go breakfasts.
Also Read :Sticky Rice with Passion Fruit Sauce
Scrambled Egg Muffin Cups
4
servings15
minutes30
minutes275
kcalIngredients
6 large eggs
¼ cup milk
½ cup shredded cheese (cheddar, mozzarella, or your choice)
½ cup diced bell peppers
½ cup chopped spinach or kale
¼ cup cooked bacon or sausage (optional)
Salt and pepper, to taste
Cooking spray or butter (for greasing muffin tin)
Directions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or butter.
- In a large bowl, whisk together eggs, milk, salt, and pepper.
- Stir in cheese, bell peppers, spinach, and cooked meat if using.
- Pour the egg mixture evenly into the muffin cups, filling about ¾ full.
- Bake for 18–20 minutes or until eggs are set and lightly golden on top.
- Let cool slightly before removing from the tin. Serve warm or refrigerate for later.
Notes
- Mix and match fillings like mushrooms, tomatoes, onions, or herbs.
- These freeze well — reheat in the microwave for a quick breakfast.
- For dairy-free, omit cheese or use a plant-based alternative.
