Scrambled Egg Muffins
Yield: 12 egg muffins
Basic ingredients come together in minutes for these filling egg muffins that can be customized to taste!


  • 8-10 large eggs*
  • ⅓ cup (80ml) milk, whole or 2%**
  • Salt and pepper
  • 1 cup (~5 ounces) roughly chopped deli ham (I like to order it chipped or thinly sliced; may substitute cooked and crumbled sausage or bacon; you want a lightly rounded tablespoon per muffin)
  • ¾ cup (6 ounces) shredded cheddar cheese (or mozzarella, Italian or Mexican blend, or a combination of two; ~1 tablespoon per muffin)
  • Vegetables of choice (a tablespoon or two per muffin) like bell pepper, scallions, broccoli, cherry tomatoes, and roughly chopped spinach***


  1. Preheat the oven to 350℉. Spray a 12-cup muffin tin very well with non-stick cooking spray or line with parchment liners. A silicone muffin pan also works well if you have one. The eggs will stick to plain paper liners. Set the tin aside.

    In a large bowl whisk together the eggs and milk. (See recipe notes for optional seasoning additions.)

    Divide the ham evenly among the muffin cups, and then top with vegetable(s) of choice. Pour the eggs evenly into the cups. (Helpful hints: Add less than you think you should at first, and then go back and even out. When finished pouring, the cups shouldn’t be more than ⅔ of the way full. They will puff up when cooked and can overflow if filled beyond this point.)

    Lightly sprinkle each muffin with salt and pepper, and then top each muffin with a tablespoon of the shredded cheese.

    Bake for 20-25 minutes or until set. Let cool for a few minutes, and then remove the egg muffins from the pan and enjoy immediately, or cool on a wire rack and refrigerate or freeze for later use.


*You may start with 8 eggs, and then if you don’t have enough to fill the cups two-thirds of the way, whisk an additional egg or two as needed. You could add two teaspoons of milk to each additional egg, but it’s also okay to skip it at this point. Precise number of eggs depends on use of mix-ins and variance in egg size.

**Whole and 2% milk make the egg muffins fluffier and creamier, but I’ve made them with nonfat milk, and that works in a pinch.

***Vegetables like mushrooms, onions, and zucchini may be used but are best cooked first. Tomatoes and broccoli may be used uncooked. Just make sure to chop the broccoli finely so it fully cooks, and omit the juices and seeds that are released from the tomatoes when chopped.

Optional additions: You could add any of the following to the whisked eggs: 1 teaspoon of your favorite hot sauce, ½ teaspoon garlic or onion powder, ½ teaspoon dried mustard, ½ teaspoon dried Italian herbs or 2 tablespoons of minced fresh herbs like chives, basil, and parsley.

Storage: The cooled muffins may be stored in an airtight container in the refrigerator for up to 4 days. They may also be frozen for up to one month.

Reheating: Gently reheat refrigerated muffins (or frozen and thawed muffins) in the microwave until warmed through to the center, about 30 seconds. If reheating from frozen, the muffins will take about 1 minute, depending upon your microwave. For best texture, take care not to overheat.

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