Scrambled Egg Muffins (With 5 Flavor Variations)
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These egg muffins will make you not want to skip breakfast ever again! Made with just 2 ingredients for the base, these little bites are fluffy, flavorful, and filling, just like your favorite omelet but in a perfectly portable muffin form. Mix and match your favorite add-ins so you get to enjoy a new flavor combo every time!
These egg muffins are everything I need in a weekday breakfast: quick to prep, endlessly flexible, and ready to grab straight from the fridge. I used to only make garlic and zucchini scrambled egg muffins, but I thought why stop there? The possibilities are endless with this egg muffin cups recipe.
Whether you’re feeding a family or flying solo, having a batch of these on hand makes mornings feel way less chaotic. They’re protein-packed, satisfying, and totally customizable based on whatever you have. Leftover meat, fresh or frozen veggies, and even different cheeses all work beautifully.
Make a dozen on Sunday, keep half in the fridge for a Monday/Wednesday/Friday rotation, and freeze the rest for later. They reheat in the oven or microwave like a dream, which makes breakfast as easy as pop, warm, and eat. No mess, no stress, and no excuse to skip breakfast when these are ready to go.
Why You’ll Love This Recipe
- Easy breakfast: Make the base, mix in whatever you’re in the mood for, and enjoy a totally different breakfast without changing the method.
- Brunch favorite: Make a tray with assorted flavors and everyone gets what they like without extra work for you.
- Great way to use leftovers: Toss in leftover meats or chopped veggies to avoid food waste.
- Perfect for a crowd: A batch serves up to 12.
- Meal prep friendly: Make a big batch and store them in the fridge or freezer for quick grab-and-go breakfasts all week.
- Great Anytime: Serve them for breakfast, brunch, lunchboxes, or even as a protein-packed snack.
How to Make Egg Muffins
What I love most about this egg muffin cups recipe is that you can make it over and over again, but you’ll never get bored with so many different flavor combinations available. It’s one of the easiest ways to keep variety in your mornings while still sticking to a prep routine, plus a batch is ready in just 30 minutes. You’ll find the recipes for my favorite flavor combos below!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the base
- Eggs: Use fresh eggs for a cleaner taste and better set. There are many ways to spot a rotten egg; you can do a crack, float, or candling test.
- Salt
Beef and cheese
- Ground beef: I used cooked lean ground beef. I recommend ButcherBox as a source of organic, grass-fed, and grass-finished ground beef.
- Cheese
Bacon cheddar
- Bacon: I use crumbled cooked bacon for better distribution.
- Cheddar cheese: For that melty, cheesy goodness! Use freshly shredded mild or sharp cheddar, as it melts better than the pre-shredded kind.
Ham and cheddar
- Ham: Any cooked and chopped ham works. You can also use packaged slices or leftover ham from a previous meal.
- Cheddar cheese
- Garlic powder
- Onion powder
Buffalo chicken
- Cooked chicken: Use any leftover chopped or shredded cooked chicken or make a fresh batch for this recipe.
- Buffalo Sauce: Mix chicken and sauce before adding to the eggs for even distribution. Use just enough to coat, too much will loosen the eggs.
- Green onions: Adds freshness and a pop of color to the dish.
Broccoli cheddar
- Broccoli: Use steamed and chopped broccoli. Chop finely so it disperses evenly without weighing down the muffins.
- Cheddar cheese
- Dried thyme
- Garlic powder
Jalapeno popper
- Cheddar cheese
- Cream cheese: I use Philadelphia cream cheese, but feel free to use your favorite brand.
- Jalapeño peppers
- Garlic powder
- Onion powder
Step-By-Step Instructions
Scrambled egg muffins are as easy as they are tasty! Simply whisk the eggs, add your mix-ins, and bake. Just 10 minutes of prep and your oven does the rest.
Step 1: Prep
Preheat the oven to 350 F. Lightly grease a standard-size 6 or 12-cup muffin tin.
Step 2: Make the batter
Whisk eggs in a large bowl. Mix in your choice of add-ins and salt. Stir to combine.
Step 3: Bake
Divide the mixture evenly into the muffin tins. Fill each well ¾ full. Bake for 20 minutes until eggs are set.
Step 4: Cool
Remove from the oven and cool for 5 minutes. Release by running a knife around the edge of each muffin. Pop out and continue cooling on a wire rack or serve.
Substitutions
Egg muffins require only 2 ingredients – eggs and salt – and there’s no substitute for them. However, if you want to switch up the add-ins based on your preference or what you have on hand, you certainly may! Try these substitutions:
- Ground beef: Substitute ground beef with ground pork or sausage, or ground bison.
- Bacon: Swap out with turkey bacon.
- Cheddar cheese: Use Colby Jack, Monterey Jack, Gouda, Provolone, or any melty cheese you prefer.
- Cooked chicken: Replace with canned chicken, rotisserie chicken, tofu crumbles.
- Buffalo Sauce:
- Green onions: Use chives or finely chopped leeks to replace green onions.
- Broccoli: Substitute with cauliflower, kale, or spinach.
- Dried thyme: Use Italian seasoning, oregano, rosemary in smaller amounts.
- Cream cheese: For a lighter option, try Greek yogurt. Ricotta cheese can also work but will be slightly less tangy. If you prefer more flavor, substitute the cream cheese with French onion or spring onion dip.
- Jalapeño peppers: Swap out with pickled jalapeños, green chiles, or bell peppers.
Expert Tips
- Beat eggs thoroughly: Whisk the eggs until fully combined and slightly frothy. This incorporates air and gives you lighter, fluffier muffins.
- Don’t overfill the cups: Fill muffin cups only ¾ full to give the eggs room to puff up without spilling over.
- Pre-cook moist ingredients: Watery add-ins like mushrooms, spinach, or tomatoes should be sautéed first to avoid soggy muffins.
- Make your muffins extra creamy: Optional, but if you want creamier, fluffier egg muffins, stir in a tablespoon of milk per 4 eggs.
- Add fresh herbs after baking: Delicate herbs like parsley or chives can wilt during baking. Sprinkle them on top just before serving for a fresh finish.
- Cool before storing: Let muffins cool completely before storing to prevent excess condensation, which can make them rubbery.
How to Store This Recipe
Let the scrambled egg muffins cool completely before transferring them to an airtight container or resealable bag. Store in the fridge for up to 4 to 5 days.
For longer storage, wrap each cooled muffin in parchment or plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 1 month. Label with the date so you don’t forget! Enjoy leftovers cold or reheat in the oven before serving.
What to Serve with Egg Muffins
Egg muffins pair perfectly with a light side to round out your meal. Serve them with fresh fruit, avocado slices, or a simple green salad like avocado and tomato salad or Italian chopped salad for a balanced breakfast or brunch.
For heartier appetites, add roasted potatoes or a slice of whole grain toast. I love it with a slice or two of toasted psyllium husk bread! They also go great with a smoothie or a cup of coffee for a quick, satisfying start to the day.
More Easy Muffin Recipes To Try
- Carnivore breakfast muffins
- Savory muffins
- 2-ingredient English muffins
- Hidden liver meat muffins
- Pumpkin muffins
Easy Egg Muffin Cups Recipe
Ingredients
BEEF AND CHEESE
- 8 ounces ground beef cooked
BACON CHEDDAR
- 1 cup bacon crumbled and cooked
- 1 cup cheddar cheese shredded
HAM AND CHEDDAR
- 1 cup ham cooked and chopped
- ⅔ cup cheddar cheese shredded
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
BUFFALO CHICKEN
- 1 cup chicken cooked, chopped or shredded
- ⅓ cup buffalo sauce
- ⅓ cup green onions chopped
BROCCOLI CHEDDAR
- 1 ½ cups broccoli steamed and chopped
- 1 cup cheddar cheese shredded
- ½ tsp dried thyme
- ½ tsp garlic powder
JALAPENO POPPER
- ½ cup cheddar cheese shredded
- ⅓ cup cream cheese softened
- 4 jalapeño peppers de-seeded and chopped
- ½ tsp garlic powder
- ½ tsp onion powder
Instructions
- Preheat the oven to 350 °F.
- Lightly grease a standard-size 6 or 12-cup muffin tin.
- Whisk eggs in a large bowl. Mix in your choice of add-ins and salt. Stir to combine.
- Divide the mixture evenly into the muffin tins. Fill each well ¾ full. Bake for 20 minutes until eggs are set.
- Remove from the oven and cool for 5 minutes. Release by running a knife around the edge of each muffin. Pop out and continue cooling on a wire rack or serve. Enjoy leftovers cold or reheat in the oven before serving.
Notes
- Whisk the eggs until fully combined and slightly frothy for lighter, fluffier muffins.
- Fill muffin cups only ¾ full to give the eggs room to puff up without spilling over.
- Sautée watery add-ins like mushrooms, spinach, or tomatoes to avoid soggy muffins.
- Optional, but if you want creamier, fluffier egg muffins, stir in a tablespoon of milk per 4 eggs.
- Add fresh herbs after baking. Sprinkle them on top just before serving for a fresh finish.
- Let muffins cool completely before storing to prevent excess condensation, which can make them rubbery.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
