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Jazz up breakfast with easy Scrambled egg muffins that are perfect for on the go. You can make these ahead and they are freezer friendly!
Scrambled egg muffins
My kids love when I make scrambled egg muffins! In fact, the entire family loves it. We made ours with eggs, sausage, cheese and bell peppers. Yum!
It is a complete breakfast in a handy egg muffin. Feel free to double the recipe and make some for later. They are great to put in the freezer for a quick breakfast.
The entire recipe is so simple and you will love it!
You may love this Starbucks Egg Bites Recipe.
Let’s get started.
Ingredients for easy scrambled egg muffins:
- 24 Eggs
- salt and pepper
- 1 lb Sausage Browned and Drained
- Green Bell Pepper Diced
- 1 cup Cheddar Cheese Shredded
How to make scrambled egg muffins:
Preheat oven to 350 degrees.
In a bowl, whisk together the eggs and season with the salt and pepper.
Spray a 2 muffin pans with nonstick spray.
Line the bottom of each muffin tin with the ground sausage.
Then top with the diced green bell pepper and the shredded cheese.
Pour the egg mixture over the top of these ingredients in the muffin tins.
Then bake for 22-25 minutes or until the eggs are set.
Let them cool about 5 minutes. (They will flatten a little as they cool).
Serve immediately or refrigerator or freeze the leftovers for an easy breakfast.
When the eggs pop up – they are done!
They literally start to pop out of the pan and this tells you they are done.
Allow to cool for a few minutes and serve. They will flatten a bit as the cool.
How to freeze scrambled egg muffins:
You can easily freeze these egg muffins. Just place in a freeze bag. I suggest you letting them thaw over night in the fridge and then reheating in the microwave for a super easy morning.
You can make a bunch of them ahead of time and then keep them in your fridge to use on other mornings. They heat up in minutes for quick and easy breakfasts.
- Try using bacon instead of sausage or mix both together.
- Diced onions are delicious in the eggs.
- Use leftover veggies in the cups. We love broccoli, mushrooms, spinach and anything we have!
- Any type of cheese will work. Cheddar, monterey jack, colby and more.
- Bell peppers. Try other types such as red or yellow.
It is easy to modify for what you have on hand and this really helps your budget. By cooking like this, it really helps me to save money on groceries. It is a huge help to our budget.
I cut our grocery bill by 50% off by following these 8 Tips for for Saving Money on Groceries by Menu Planning! Save that money for something else!
Time Saving Tip for scrambled eggs in muffin tins:
This recipe calls for onion and bell peppers. Another time saving tip is to use a small food chopper or food processor to quickly and easily chop the bell peppers.
If you do not have one of these, I highly recommend them. They are such a time saver and you can get the veggies really fine if you have children that are picky.
I usually just chop the entire vegetable and freeze what I don’t need. It’s so nice to be able to just take the diced onion out of the freezer for recipes.
This is how I meal prep. It’s so quick and easy and helps get dinner on the table fast.
Print the recipe for easy scrambled egg muffins below:
Scrambled Egg Muffins
- Preheat oven to 350 degrees.
- In a bowl, whisk together the eggs and season with the salt and pepper.
- Spray a 2 muffin pans with nonstick spray.
- Line the bottom of each muffin tin with the ground sausage.
- Then top with the diced green bell pepper and the shredded cheese.
- Pour the egg mixture over the top of these ingredients in the muffin tins.
- Then bake for 22-25 minutes or until the eggs are set.
- Let them cool about 5 minutes. (They will flatten a little as they cool).
- Serve immediately or refrigerator or freeze the leftovers for an easy breakfast.
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