Muffin Monday: Scrambled Egg Muffins
Technically scrambled egg muffins these aren’t really muffins in the traditional sense but you do cook these scrambled egg muffins in a muffin tin so I am sharing them on Muffin Monday! The original recipe is from one of my favorite Beachbody cookbooks, the Fixate cookbook. I shared a few recipes from this cookbook before including the Beef Stew with Sweet Potatoes.
Scrambled Egg Muffins are very flexible and you can add whatever ingredients you’d like. If you’re not a fan of mushrooms and red peppers substitute chopped broccoli florets and shredded carrots. Or if you don’t like peppers add spinach and chopped mushrooms. You could even add a little chopped ham if you wanted a little more protein. They are also good with a little cheese added. The variations are endless! Top each egg muffin with a little salsa for an extra kick.
Scrambled Egg Muffins
Ingredients:
12 large eggs
Salt and Pepper
1 cup chopped mushrooms
1 medium red pepper, finely chopped
2 scallions thinly sliced.
Directions:
Heat your oven to 375 dress F. Lightly coat a twelve cup muffin tin with cooking spray. Place the eggs in a large bowl and whisk to blend. Season with salt and pepper if desired.
Add in your mushrooms, pepper and scallions and mix well. Evenly pour the egg mixture into the muffin cups.
Bake for 15-20 minutes or until a toothpick inserted into the center of the cup comes out clean.
Serve warm with a tablespoon of salsa.
I have frozen these egg muffins with good result. Take them out of the freezer and pop in the microwave for a quick breakfast or snack. Have you made egg muffins before? What is your favorite combination?
Note: This post does contain affiliate links as I am a Beachbody coach. Thanks for checking the links out!
Nancy on the Home Front 
Looks yummy. I love mushroom and cheese omelets. I bet these are great!
I hope you’ll come over to the new Fabulous Party. We are celebrating Spring and Easter. Your post is perfect to share! The party is over here:
http://ourholidayjourney.blogspot.com/2017/02/fabulous-welcome-spring-link-party.html
Enjoy your week!
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Mmmm… these sound really good! The cooked ones in your muffin tin look like popovers! I think my favorite combo would be bacon, spinach and red pepper. Thanks for your recipe, Nancy, and have a wonderful week!
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Vickie,
The possibilities for these “muffins” are amazing. My husband loves a little bacon or ham added and some cheese!
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Those look good! Thanks for sharing this at the DI & DI Link Party, we loved it!
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Christine,
I love the endless possibilities of these muffins!
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What a genius idea! I could eat eggs every day of my life (for any meal) and never grow tired of them. Thanks for the recipe! #happynowlinkup
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I love keeping something like this in the freezer for a quick week day breakfast. Thanks for sharing on the What’s for Dinner link up!
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I need to start making more recipes like this. Egg muffins are a great way to get veggies and protein in from the very beginning of the day. Thanks for sharing your recipe…it sounds like one my husband would love!
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Leslie,
I’m always looking for ways to start my day with veggies! 🙂
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These sound really delicious! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
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Looks delicious, Nancy! Shared on the Hearth and Soul Facebook page. Love that these healthy, tasty, muffins can be made ahead and frozen too. Thank you for sharing. Hope to ‘see’ you at Hearth and Soul again this coming week!
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This looks like a tasty, healthy, grab & go breakfast. Thanks for sharing at the Healthy Living Link Party!
Blessings, Leigh
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Thanks for stopping by Leigh.
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Congratulations!
Your recipe was featured on Full Plate Thursday and we pinned it to our features board! Thanks so much for sharing your awesome recipe with us and hope you will come back soon!
Miz Helen
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Thanks you Miz Helen for featuring my post on the Scrambled Egg Muffins! 🙂
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