Scrambled Egg Muffins

These scrambled egg muffins are easy, healthy, and incredibly delicious. Not to mention cute! 

scrambled egg muffins

Make these scrambled egg muffins for a brunch party or enjoy them as an easy on-the-go breakfast, lunch, or even dinner.

scrambled egg muffins recipe

A bonus is that they are super easy to make, too! Assemble your army:

scrambled egg muffin ingredients

Then just whisk your eggs in a bowl, dump in all the other ingredients, stir, and pour evenly into a muffin tin! Boom.

how to make scrambled egg muffins

25 to 30 minutes later and you have breakfast for the rest of the week!

scrambled egg muffins baked healthy

Scrambled Egg Muffins

(makes 12 muffins)


  • 9 eggs
  • 1/2 C chopped fresh spinach
  • 1/3 C whole milk
  • 1/3 C spelt, whole wheat, or white flour (or ground flaxseed for a gluten free variation)
  • 1/4 C grated cheddar cheese
  • 1 Tbsp. chopped fresh basil
  • 1 small tomato, chopped
  • 1/2 tsp. sea salt
  • 1/2 tsp. cracked black pepper
  • 1 tsp. baking soda
  • Optional add-ins: 1/4 C of either cooked bacon (crumbled) or smoked salmon, chopped


*Preheat oven to 350.

1) Break the eggs into a bowl and whisk.

2) Add the rest of your ingredients and mix it all together!

3) Add spoonfuls of the mixture to a cooking sprayed or nonstick muffin tin. I used a 1/4 C measuring cup to transfer it since it’s very runny!

4) Pop them in the oven and bake for 25 to 30 minutes. Fork check to make sure they are done.

Voila! Enjoy.

scrambled egg muffins baked

More make-ahead breakfast ideas:


  1. 2

    Can you freeze these and reheat in the oven?

    • 3

      Sure, I don’t see why not! I froze some and just reheated them in the microwave – worked fine! :)

      • 4

        I’m trying to prepare freezer meals for my dad and his wife that are very ill. I wanted to find out how long they can be in the freezer. I am also wondering for anyone seeing these messages if anyone would be willing to email me recipes. [email protected]

        • 5

          I’m very sorry to hear your family is ill! I think these would be fine in the freezer for a month, but I’m not 100% sure. They will probably get a bit soggy when reheated though.

  2. 6

    Looks amazing!

    Can you also use regular white flour? Or is whole wheat/ baking flour something different?

  3. 8

    I made these yesterday and had one this morning for breakfast and it was so gooood. I had to quick freeze them so I wouldn’t eat them all at once. I am going to share the recipe with my eight sisters and one sister-in-law. They are always looking for something different to feed their families, as I am.

  4. 9

    A friend of yours pointed me in the direction of your blog yesterday, and already I had to make these this morning. Delish! I did make one addition as I am addicted to Gimme Lean vegetarian sausage, so I crumbled that up, cooked it, and put it in the mix.

    Fantastic! This week’s breakfasts will be so good, yet so fast.

  5. 11

    I just calculated the calories, (for one muffin it is about 100 calories) That is great! I’m going to try this out really soon. :D

  6. 12

    these look awesome! and even with a little bacon added, they’d still be under 100 calories each! thanks for the recipe.

  7. 13
    Elisabeth C says

    I make a simple variation of these every week for breakfast. Mine are as follows:

    10 oz spinach
    6 eggs
    1.5 cups milk of choice
    Additives of choice (hemp, chia, flax seeds)
    Cumin, Red Pepper, Salt & Black Pepper
    Additional Vegetables as desired

    What I do, though, is blend the egg, milk and spinach in the blender with the spices/additives. Then I either bake as is (usually makes about 18 cups) or I fill the cups halfway with other veggies, and then pour the green eggy mix over it.

    It’s bright green, so obviously looks funny, but I figure it’s a great way to maximize the amount of spinach that I can get into each cup. :)

    Also, I know this recipe is not recent, but it popped up on the side so I thought I should comment with the blender idea, since it really packs in the nutrients!

  8. 15

    When I make these they rose up beautifully. Then I took them out of the oven and they fell terribly. What can I do to prevent this? I thought I might make these for my daughters grad party with a brunch theme but I would like them to look nice. Please help

  9. 19

    These look amazing.

  10. 20

    Ah, man.. I just put these in the oven. (My almost 3 year old and I bake every Monday morning. Usually more than that, but Monday is always.) I just realized I forgot the tomatoes! Darn. lol.

  11. 22

    These look like the best breakfast! I can’t wait to try this recipe! Thanks Ann :)

  12. 23

    I am a weight loss coach at a women’s gym and I want to send this recipe out to my clients. Can you provide nutritional breakdown? calories,protein,fiber,fat? Thank you.

    • 24

      You can calculate it at — they have a nutrition calculator. It’s easy to use. Please give me credit if you use my recipe – thanks!

  13. 25

    These were delish!!!! So easy to make fans may kids loved them too. ..I did leave out the flour as To save the carbs and calories. Absolutely loved the spinach in mine but the kids did prefer the sausage egg and cheese with peppers and onions. I will be making these many more times.

  14. 26

    Do you think you can make the “concoction” :) the night before and then bake them the next morning?

  15. 28

    Just made these..accidentally forgot the milk! I only had coconut milk anyway which might have been weird. They still turned out pretty tasty! I’m sure they would be creamier with the milk so I’ll make sure to add that next time.

  16. 29

    Can you substitute egg whites for some of the eggs? Just found this site and recipe!

  17. 31

    Any idea how long these will stay good if they are frozen? Like if I take them out 1 week later, 1 month later, etc, how long till they would no longer be safe to eat? :) Love the recipe!

  18. 33

    These muffins were so delicious and tasty one.Love this dish.Really thankful for your Anne for sharing this.

  19. 34
    Tammy Robinson says

    Hello! I was looking for recipes and come across this recipe. I have to prep food for my husband cause I will have a total knee replacement next week. If you only use fresh egg whites, the yoke can be frozen in ice trays for months. Because I love to cook and try different recipes, I pick up tips from others and past recipes I’ve used. Freezing cook eggs will keep for about 2-3 months. Just make sure you remove all air in zip lock bags. I also suggest to double wrap and put in a regular freezer vs deep freezer. Hope this helps.

  20. 36

    I have made these 2x’s now and love them but I did change up a few things. I used fat free salsa instead of a small tomato, unsweetened/unflavored almond breeze milk instead of milk, egg whites equal to 8 whole eggs and 2 whole eggs, baking powder, ground flaxseed and ground chicken along with the spinach. I eat them in the morning before working out. PERFect! So delicious! I assume that they are at that 100 cal mark (or hope they are). Anyone else calculated the cals on them? Really trying to watch my cal intake.thanks for sharing the recipe,

  21. 37
    Debra S. Kisly says

    I don’t have any spinach. Would small chopped broccoli florets work?

  22. 39

    I like to add potato O’Brien to them too

  23. 40
    Laura Strnad says

    I will have to try these. They look so good and good for you!

  24. 41

    I will be making these for a brunch with 20 ladies end of month. Thanks for the recipe

  25. 43

    Mine came out tasty, but they have air holes, like a sponge. Any idea why?

  26. 44

    Hi, I was surprised to see baking soda instead of baking powder in this recipe, is it supposed to be baking soda? Seems like most of the time I see soda used when buttermilk is an ingredient.

  27. 46

    Can you use almond or coconut flour?

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