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.
>>Scroll down for my step by step video<<
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.
the ingredients for muffin tin scrambled eggs
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)
chef cooking tips for muffin tin scrambled eggs
- 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 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.
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.
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
my cooking videos
PrintMuffin Tin Scrambled Eggs
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 1x
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
- 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
- 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.
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.
- 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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