Scrambled Egg Muffins

Scrambled Egg Muffins are a delicious grab and go breakfast!

Scrambled Egg Muffins

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.  

Scrambled Egg Muffins

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 part of 82 Freezer Meal Prep Low Carb & Keto Tips and Recipes and 69 Low Carb & Keto Breakfast Recipes.

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.

If you like Scrambled Egg Muffins, Also Try:

Mushroom Spinach Frittata 

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Ingredients

Scrambled Egg Muffins

18 eggs

1 pound diced ham or any meat you like

3/4 cup chopped onion

1/2 cup chopped pepper

1/2 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

1/4 tsp onion powder

1 cup shredded cheddar cheese

 

Instructions

Add everything to a large mixing bowl and stir well.

Put in greased muffin pans and/or small baking pans. 24 muffins, 12 muffins + two 2.5 cup disposable pans OR four 2.5 cup disposable pans

Bake in preheated 350* oven for 20-25 minutes. Muffins will be on the lower end of that and pans on the higher end. They are done when there is no jiggle in the middle.

Pop them out with a spoon to a wire rack to cool or serve immediately.

Scrambled Egg Muffins

To freeze, totally cool first and then put 2 in a sandwich Ziplock bag 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.

To freeze pans, wrap your cooked and cooled pans well and freeze.

If you make this Scrambled Egg Muffins recipe, let me know! Rate it and leave a comment below. I love hearing from you!

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Yield: 24

Scrambled Egg Muffins

Scrambled Egg Muffins

Scrambled Egg Muffins are a delicious grab and go breakfast!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 18 eggs
  • 1 pound diced ham or any meat you like
  • 3/4 cup chopped onion
  • 1/2 cup chopped pepper
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 cup shredded cheddar cheese

Instructions

Gather your ingredients.

Add everything to a large mixing bowl and stir well.

Put in greased muffin pans and/or small baking pans. 24 muffins, 12 muffins + two 2.5 cup

disposable pans OR four 2.5 cup disposable pans

Bake in preheated 350* oven for 20-25 minutes. Muffins will be on the lower end of that and pans on the higher end. They are done when there is no jiggle in the middle.

Pop them out with a spoon to a wire rack to cool or serve immediately.

To freeze, totally cool first and then put 2 in a sandwich Ziplock bag 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.

To freeze pans, wrap your cooked and cooled pans well and freeze.

Notes

MyProductiveBackyard.com

Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 118 Total Fat 7g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 3g Cholesterol 161mg Sodium 321mg Carbohydrates 3g Fiber 1g Sugar 1g Protein 12g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.

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Print Recipe
Scrambled Egg Muffins
A delicious, low carb grab and go breakfast!
Scrambled Egg Muffins
Cook Time 20-25 minutes
Servings
muffins
Ingredients
Cook Time 20-25 minutes
Servings
muffins
Ingredients
Scrambled Egg Muffins
Instructions
  1. Gather your ingredients.
  2. Add everything to a large mixing bowl and stir well.
  3. Put in greased muffin pans and/or small baking pans. 24 muffins, 12 muffins + two 2.5 cup disposable pans OR four 2.5 cup disposable pans
  4. Bake in preheated 350* oven for 20-25 minutes. Muffins will be on the lower end of that and pans on the higher end. They are done when there is no jiggle in the middle.
  5. Pop them out with a spoon to a wire rack to cool or serve immediately.
  6. To freeze, totally cool first and then put 2 in a sandwich Ziplock bag 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.
  7. To freeze pans, wrap your cooked and cooled pans well and freeze.
  8. Scrambled Egg Muffins
Recipe Notes

www.myproductivebackyard.com

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