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, Cottage Cheese Egg Bites, Cottage Cheese Egg Bites, Baked Eggs, Sheet Pan Eggs or Starbucks Egg White Bites Recipe.
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
We love to hear from you. If you make these Scrambled Egg Muffins Recipe, please leave us a comment or a star review.
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
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Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, whisk together eggs, salt, and pepper until fully combined.
- Spray a 2 muffin pans with nonstick spray.
- Line the bottom of each muffin tin evenly with browned and drained sausage.
- Top the sausage with diced green bell pepper and shredded cheddar cheese.
- Pour the egg mixture evenly over the ingredients in each muffin tin.
- Bake for 22-25 minutes or until the eggs are fully set.
- Let the egg muffins cool for about 5 minutes before serving. They will flatten slightly as they cool.
- Serve immediately or refrigerate or freeze the leftovers for an easy breakfast later.
Hi Carrie. My name is Judy Wilson. I am a 71-year-old retiree who cooked all of her life and now I don’t like cooking anymore. I am always looking for shortcuts yet ways to make savory foods for my husband and me. I have a lot of arthritis so it’s a difficult for me to stand for any length of time. I came across this baked egg recipe because I know we need to get more protein in my diet so I am looking for a little bit of help in that area. I don’t want to use sausage although I love sausage don’t get me wrong! Just a bit too fatty for me. If I just use the eggs, salt and pepper and shredded cheese will the recipe still work? I can get a green pepper the next time I go to the store but since I shop at Aldi, I can usually only get three at a time. I don’t know if you have ALDI near where you live but…. I would think with eight kids that you were looking for shortcut recipes to make quickly without much mess or fuss. If you can help me out, I would love to hear more from you.
Hi Judy! I’m so glad you found my recipe! Yes, you can leave out the sausage and peppers and just use the eggs, cheese, salt and pepper. They’ll still work! Check them a little early since they may bake faster without the extra fillings.
You can also freeze extras for an easy breakfast later. If you buy a pack of peppers, dice and freeze the rest for another day. I’m all about shortcuts and less time in the kitchen! I hope these make mornings a little easier for you and your husband.
I loved these! They are my omelet of choice since I can alter ingredients as I wish.
I’m so happy to hear this, Ginger! Yes! Perfect for adding your preferred ingredients.
Very good! Easy to make kid specific so very kid friendly. Ez breakfast on the go