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.
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.
why I love muffin tin scrambled eggs
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 ¼ cup) and cooked bacon or breakfast sausage or ham (add ½ cup)
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 ½ 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.
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.
more breakfast recipes
- Super Easy Ham and Egg Cups
- Egg Casserole with Croutons and Sausage
- 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
If you make these scrambled eggs muffins, be sure to give it a rating and/or comment below. Take a photo and tag @amycaseycooks on Instagram. Thank you!
Recipe
Muffin Tin Scrambled Eggs
Equipment
Ingredients
- 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
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- 1 teaspoon Dijon mustard
- fresh chopped parsley
Instructions
- Preheat oven to 375 degrees F. Coat a 12 cup nonstick muffin pan with cooking spray. Set aside.
- 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.
- In a large bowl, add the eggs and whisk until well combined. Stir in 2 tablespoons water, kosher salt, pepper, garlic powder and mustard.
- Divide the egg mixture evenly between the muffin cups of the muffin pan.
- Add about 2 teaspoons of the sautéed vegetables to each muffin cup.
- Bake for 18 to 20 minutes or until the egg cups are just set.
- Remove from the oven and sprinkle with fresh chopped parsley.
- Use a spoon to remove the egg cups from the muffin pan and serve.
Video
Notes
- 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 ½ 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.
Did you make the recipe? Leave a comment.