Scrambled Egg Muffins; a delicious, low carb grab and go breakfast! Want a delicious, healthy breakfast ready in 20-30 seconds with no dirty pans?

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 nice too, when you need the older kids able to grab their own breakfast.

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.  

Are Scrambled Egg Muffins Freezable?

Yes! They can be made well ahead of time and taken out when ready. You could also just make 4 small disposable pans and freeze them like that. Cook them first.

To freeze, put 2 in a sandwich Ziploc 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 Ziploc bag to take out as needed. If reheating from frozen, heat 45-60 seconds each in the microwave. 

**Eggs are one of those things that do change their consistency a bit when frozen. Some like them and some don’t. If you want to be sure your family likes them before freezing a whole bunch, just freeze a couple the first time to try them. That is better than having a lot that no one really wants. 

The pans

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 transferring 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. 

If you like Scrambled Egg Muffins, Also Try:

Mushroom Spinach Frittata 

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

This recipe was adapted from Taste of Home.

Ingredients

eggs

 diced ham or any meat you like

chopped onion

chopped pepper (affiliate link)

 salt (affiliate link)

 pepper (affiliate link)

 garlic powder (affiliate link)

 onion powder

 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.

To freeze, totally cool first and then put 2 in a sandwich Ziploc bag or if you want them individually frozen, put on a cookie sheet, cover and freeze and then transfer to a gallon Ziploc bag to take out as needed.

If reheating from frozen, heat 45-60 seconds each in the microwave. If reheating from refrigerator, heat 20-30 seconds each in the microwave. 

When 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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