Scrambled Egg Muffins are a delicious grab and go breakfast!
Want a delicious, healthy breakfast ready in 20-30 seconds with no dirty pans? Who doesn’t!? I feel ready for morning when all I need to do is heat Scrambled Egg Muffins to have breakfast ready.
Scrambled Egg Muffins are also freezable so can be made well ahead of time and taken out when ready. This recipe will make 24 muffins. I have also made 12 muffins and 2 small (about 2.5 cups each) disposable pans to take to someone who needed a meal. You could also just make 4 small disposable pans and freeze them like that. To freeze, put 2 in a sandwich Ziplock bag, wrap your cooked and cooled disposable pans well and freeze or if you want them individually frozen, put on a cookie sheet, cover and freeze and then transfer to a gallon Ziplock bag to take out as needed. Scrambled Egg Muffins are nice too, when you need the older kids able to grab their own breakfast.
When I made them in my metal muffin pans they got kind of green. It is not bad for you but not appealing to look at either. I bought these silicone pans and love them. The tip I have for them is to put a cookie sheet under them for transfering into and out of the oven. Those buggers are wobbly! It does not seem to affect the cook time to have the cookie sheet under it; just gives it the stability it needs.
This recipe was adapted from Taste of Home.
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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you. You can put in exactly what you used so it is the most accurate.