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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!
My kids love when I make scrambled egg muffins. In fact, the entire family loves this easy breakfast recipe. 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.
You may love this Starbucks Egg Bites Recipe, Scrambled Egg Sandwich or Starbucks Egg White Bites Recipe.
What's in this post: Easy Scrambled Egg Muffins
Why This Recipe Works
Scrambled egg bites can be made in a variety of ways. They are the perfect breakfast to make ahead of time and always protein packed. If you are looking for ways to mornings easier, make these egg muffins.
Ingredients
- Large Eggs
- Salt and Pepper
- Sausage Browned and Drained
- Green Bell Pepper, Diced
- Cheddar Cheese Shredded
Scroll to the bottom of the post for the full recipe and ingredients in the recipe card.
Variation Ideas
- Change the Meat – Try using bacon instead of sausage or mix both together. You can also stir in diced ham.
- Onions – Diced onions are delicious in the whole eggs.
- Use leftover veggies in the cups. We love green onion, potato, tomato, broccoli, mushrooms, spinach, sweet potatoes, and anything we have.
- Cheese – Any type of cheese will work. Sharp Cheddar, Monterey jack, Colby and more.
- Bell peppers. Try other types such as red or yellow.
- Seasoning – Feel free to use different types of seasoning. You can add in teaspoon garlic powder
Step by Step Instructions
Step 1 – Preheat oven to 350 degrees. In a bowl, whisk together the eggs and season with the salt and pepper.
Step 2 – Spray the muffin pans with nonstick cooking spray. Line the bottom of each muffin cup with the ground sausage.
Step 3 – Then top with the diced green bell pepper and the shredded cheese.
Step 4 – Pour the egg mixture over the top of these ingredients in the muffin tins.
- Step 5 – 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).
- Step 6 – Serve immediately or refrigerator or freeze the leftovers for an easy breakfast.
Recipe Tips
- Grease Pan – They literally start to pop out of the pan and this tells you they are done. By greasing the pan this helps for serving and for clean up. You can also use paper liners or a silicone muffin pan.
- Serving – Allow to cool for a few minutes and serve. They will flatten a bit as the cool.
Frequently Asked Questions
You can easily freeze these egg muffins. Just place in a freeze bag or freezer safe container. 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.
Once the egg bites have cooled to room temperature, place in an airtight container and place in the fridge. They will stay fresh for up to 4 days. If you prefer longer, I would place in the freezer.
More Easy Muffins Recipe
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Scrambled Egg Muffins
Ingredients
- 24 Eggs
- 1 tsp Pepper
- 1 tsp Salt
- 1 lb Sausage Browned and Drained
- 1 Green Bell Pepper Diced
- 1 cup Cheddar Cheese Shredded
Instructions
- 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.
Very good! Easy to make kid specific so very kid friendly. Ez breakfast on the go