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Home » Recipes » Muffin Tin Scrambled Eggs ~ Keto and Paleo

Muffin Tin Scrambled Eggs ~ Keto and Paleo

Published: Mar 23, 2021 · Modified: Jan 20, 2023 · Amy Casey · Leave a Comment

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This post may be sponsored and may also contain affiliate links. For more information, please see my disclosure policy for further details.

Here’s an easy breakfast recipe to make a dozen scrambled egg cups all at the same time. These Muffin Tin Scrambled Eggs are quick to prepare and can even be made in advance. Tailor them to your personal tastes with your favorite vegetables, cheeses and/or bacon, ham or sausage.

muffin tin with baked eggs

why I love muffin tin scrambled eggs

As a personal chef, I make just about anything my clients request. Typically I prepare dinners and side dishes such baked salmon, eggplant Parmesan, and super cheesy mac and cheese. Some clients also like a delicious breakfast waiting in their refrigerator. My Muffin Tin Scrambled Eggs are a popular menu item with my clients looking for a quick to heat and delicious breakfast option.

I love that the egg muffin cups can be made to you taste preference. Add just about any vegetable. Add your favorite cooked breakfast meat. Try bacon, ham or sausage. Mix in cheese or skip it all together. This egg cup recipe is so fun to make!

the ingredients

Think of this recipe as a basic guide for making scrambled egg cups. Feel free to make them your own by adding your favorite vegetables, cheeses and breakfast meat such as bacon, ham or sausage.

  • 2 cups of your favorite vegetables finely chopped ~ try zucchini, onion, bell pepper, yellow squash, broccoli or mushroom
  • large eggs
  • water
  • kosher salt
  • pepper
  • garlic powder
  • mustard
  • cooking spray
  • optional ingredients – cheddar, mozzarella, or Swiss cheese (add 1/4 cup) and cooked bacon or breakfast sausage or ham (add 1/2 cup)

my cooking videos ~ the recipe details

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adding sauteed vegetables to beaten eggs for egg cups

recipe suggestions and tips

  • To keep the egg cups from sticking to the muffin tin, generously coat a nonstick muffin pan with cooking spray. Even though the pan is nonstick, the cooking spray is extra protection that the eggs will be easy to remove from the pan. Brushing the pan with melted butter or olive oil are also options.
  • Chop the vegetables in small pieces ~ about 1/2 inch is a good size.
  • Sauté the vegetables to delicious rich flavor to the egg cups.
  • Use a spoon to help remove the baked egg cups from the muffin pan.
a muffin tin egg on a plate with parsley

how to store and reheat muffin tin scrambled eggs

To refrigerate ~ After baking, completely cool the egg cups. Store them in a airtight container in the refrigerator for up to 4 days. These glass storage containers are the ones I use for my personal chef clients and at home.

To freeze ~ After baking, completely cool the egg cups. Wrap each one separately and store in a large resealable bag. The muffin tin scrambled eggs can be frozen for up to 2 months.

To reheat ~Refrigerated egg cups can be reheated in the microwave at 60% power at 30 second intervals. Frozen egg cups will take a little longer to reheat. Heat in the microwave at 60% power for about 1 minute. Continue heating at 30 second intervals until heated through.

muffin tin with baked scrambled eggs

just one more thing

If you make this Muffin Tin Scrambled Egg recipe, I’d love hearing from you. Be sure to leave a comment and/or give this recipe a rating. I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.

Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.

storing breakfast for the refrigerator

more breakfast recipe ideas to try

  • Super Easy Ham and Egg Cups
  • Easy Drop Blueberry Scones
  • Zucchini Pie with Fresh Herbs
  • Pork Roll, Egg and Cheese Breakfast Sandwich
  • Crustless Spinach and Bacon Quiche Squares
  • Blueberry Bread Pudding Pancakes
  • Make Ahead Freezer Smoothies
muffin tin eggs in a pan.
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2 muffin tin eggs on a plate.

Muffin Tin Scrambled Eggs


  • Author: amycaseycooks
  • Total Time: 30 minutes
  • Yield: 12 1x
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Description

Here’s an easy breakfast recipe to make a dozen scrambled egg cups all at the same time. These Muffin Tin Scrambled Eggs are quick to prepare and can even be made in advance. Tailor them to your personal tastes with your favorite vegetables, cheeses and/or bacon, ham or sausage.


Ingredients

Units Scale
  • cooking spray
  • 1 tablespoon salted butter
  • 2 cups finely chopped vegetables such as zucchini, onion, bell pepper, mushroom, and/or yellow squash
  • 12 large eggs
  • 2 tablespoons water
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • fresh chopped parsley

Instructions

  1. Preheat oven to 375 degrees F. Coat a 12 cup nonstick muffin pan with cooking spray. Set aside.
  2. Heat a large sauté pan over medium heat and add the butter. When the butter has melted, add the chopped vegetables. Sauté for 5 to 7 minutes or until they just beginning to brown. Remove the pan from the burner and set aside.
  3. In a large bowl, add the eggs and whisk until well combined. Stir in 2 tablespoons water, kosher salt, pepper, garlic powder and mustard.
  4. Divide the egg mixture evenly between the muffin cups of the muffin pan.
  5. Add about 2 teaspoons of the sautéed vegetables to each muffin cup.
  6. Bake for 18 to 20 minutes or until the egg cups are just set.
  7. Remove from the oven and sprinkle with fresh chopped parsley.
  8. Use a spoon to remove the egg cups from the muffin pan and serve.

Notes

cooking tips

  • To keep the egg cups from sticking to the muffin tin, generously coat a nonstick muffin pan with cooking spray. Even though the pan is nonstick, the cooking spray is extra protection that the eggs will be easy to remove from the pan. Brushing the pan with melted butter or extra virgin olive oil are also options.
  • Chop the vegetables in small pieces ~ about 1/2 inch is a good size.
  • Sauté the vegetables to add delicious rich flavor to the egg cups. 
  • Use a spoon to help remove the baked egg cups from the muffin pan.

storing and reheating tips

To refrigerate ~ After baking, completely cool the egg cups. Store them in a airtight container (these glass storage containers are the ones I use for my personal chef clients and at home) in the refrigerator for up to 4 days.

To freeze ~ After baking, completely cool the egg cups. Wrap each one separately and store in a large resealable bag. The muffin tin scrambled eggs can be frozen for up to 2 months.

To reheat ~Refrigerated egg cups can be reheated in the microwave at 60% power at 30 second intervals. Frozen egg cups will take a little longer to reheat. Heat in the microwave at 60% power for about 1 minute. Continue heating at 30 second intervals until heated through.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: entree
  • Method: bake in oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 egg cup
  • Calories: 90
  • Sugar: 1.6 g
  • Sodium: 278 mg
  • Fat: 6 g
  • Saturated Fat: 2.2 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 2.7 g
  • Fiber: 0.5 g
  • Protein: 6.7 g
  • Cholesterol: 189 mg

Keywords: muffin tin eggs, muffin egg breakfast, muffin egg bites

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Welcome to amycaseycooks where I share recipes my personal chef clients love and family favorites made in my tiny Jersey shore kitchen. As you have probably guessed, my name is Amy Casey. My lifelong love of food lead me to my personal chef business as well as sharing my recipes and cooking tips with you. Visit my About page to learn more about my culinary journey. Thanks for stopping by amycaseycooks!

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