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Home » Recipes » Breakfast

Salsa Scrambled Egg Muffin Cups

Published: Dec 15, 2020 · Modified: Mar 10, 2023 by Ginny · This post may contain affiliate links.

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If you’re looking for an easy make-ahead breakfast, you’ll love this Scrambled Egg Muffin recipe! Made in just 25 minutes you are bound to love these irresistible cups!

Scrambled Egg Muffins with Salsa straight from the muffin tin.
Super Easy Breakfast Idea! Salsa Egg Muffins
Contents hide
1 🍽️ Why This Recipe Works
2 🍳 Ingredients
3 🥚 Instructions
4 📌 Expert Tips
5 Scrambled Egg Muffins Recipe
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Who doesn’t love meal prep breakfasts that you can make up a few days ahead of time and have a quick and easy on-the-go breakfast ready each morning? These egg muffins solve all the problems of the morning rush in one little muffin.

I love experimenting with new make ahead breakfast ideas, and these are definitely a keeper! They’re so simple to make and are flavored with just a bit of parmesan cheese and salsa.

If you like this grab-and-go breakfast, check out my free ebook for 15 additional recipes to help you eat healthy with busy mornings!

🍽️ Why This Recipe Works

Customizable – Add in your favorite meats, cheese, or veggies to change the flavors.

Fast to Make – You can seriously throw this together and be eating it in 25 minutes.

Great for Making Ahead – It’s always a huge time saver when you get a chance to meal prep. Yum!

Freezer Friendly – Make a couple batch of these and pop them in the freezer and pull out a couple days at a time. This really cut down on my stressful mornings. Use the Freezer Labels to mark the bag and also use the Freezer Tips and Storage Times to keep track how long your food is good.

🍳 Ingredients

It’s pretty impressive that you can make these fluffy egg cups with only four ingredients. I can’t wait for you to sink your teeth into them! Here are the ingredients you will need:

Eggs & Salsa: The main ingredients are salsa and eggs. I love eating eggs with salsa on them, so it was a no-brainer to use them both in these egg muffins.

Salt & Pepper: You just need enough to make it taste the way you want. Use as little or as much as you want, and you’ll be all set.

Parmesan Cheese: The salty flavor of the parmesan goes so good with the eggs and salsa. Swap with mozzarella, cheddar, or a combination of both. Go wild with the cheese to adjust the flavors as you wish.

🥚 Instructions

Step One: Place a heaping fork full of chunky salsa into the bottom of each muffin tin. Crack an egg over top each. Sprinkle with salt and pepper. Then use a fork to break open the yolk and gently mix the salsa and egg together. You want more of a marbled look rather than a full-on scramble.

Step Two: Top with parmesan cheese and bake for about 20 minutes.

Step Three: Once cooked, run a dinner knife around the edges to scoop the egg cups out of the muffin tin. I found it is best to do this while they are still warm to avoid any sticking.

Step Four: Store for up to three days in the fridge in an airtight container. To reheat, microwave for about 30 seconds.

Closeup of a baked scrambled egg cup with cheese on a white plate
Store for Three Days in the Fridge or Freeze Them For On-The-Go Breakfasts

📌 Expert Tips

  • Add in your favorite ingredients. Add ham, bacon, sausage, veggies, cheddar cheese, or anything else you enjoy. Each egg cup can be different too!
  • It’s a must to use non-stick spray. It keeps the egg muffins from sticking to the pan. I prefer to use silicone or paper muffin liners.
  • Don’t over bake the egg cups, or they will be dry and not as yummy.
  • Be careful not to add too much to each cup when adding extra ingredients. Overfilling the cups will mean that they take longer to bake, so take that into consideration.

Recipe FAQs

Why Do My Egg Muffins Deflate?

Sometimes your egg muffins will deflate. It tastes the same but loses that nice fluffy texture. Here are some ideas on how to avoid that. 

Insufficient whisking.  Vigorous whisking introduces air bubbles into the egg mixture.  That is what gives it a nice, fluffy texture. If you are not seeing your egg muffins remain puffy, try to whisk the eggs more next time.

Overcooking is one of the leading causes of severe deflation. The air bubbles heat up too much, expand and burst.

Let the eggs cool slowly.  Cooling too fast (like in the fridge) will not give the proteins a chance to set up and trap the air bubbles.  I bet you didn’t think high school chemistry would come back to haunt you! 🤣

Can You Scramble Eggs The Night Before?

You can, but it’s really not recommended. The act of whisking the eggs will introduce the air bubbles and give your muffins that great texture.  If you whisk the night before, the air bubbles will slowly escape, and you’ll be left with a flat egg mixture.  

It just takes a minute to whisk the eggs, so just do it immediately before baking.  There are other areas where your meal prep skills will be better served. 

Can You Freeze and Reheat Egg Muffins?

Absolutely! I let these cool naturally, flash freeze them on a cookie sheet, and then store them in the freezer in one-gallon freezer bags.  I will make two or three batches at once.  

In the morning, before I head out the door, I will grab one and then warm them up in the microwave for about 30-seconds.  Now that you know a little bit about eggs and all the different ways that you can prepare them, it’s time to get down to the recipe and make it for yourself!

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Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

Scrambled Egg Muffins Recipe

If you’re looking for an easy make ahead breakfast, you’ll love this scrambled egg muffins recipe! {WW 0 Purple/Blue, WW 3 Green, Keto, Vegetarian, Gluten Free}
4.67 from 3 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 egg cups
Calories: 81kcal
Author: Ginny

Ingredients

  • 6 Eggs
  • 6 tbsp Salsa chunky
  • Salt and Pepper to taste
  • 4 tbsp Parmesan Cheese shredded

Instructions

  • Preheat oven to 400F.
  • Spray muffin tin with nonstick spray. Use a cloth or paper towel to wipe off any excess.
  • Place a heaping forkful of chunky salsa into the bottom of each muffin tin. Crack an egg over top of each one. Sprinkle with salt and pepper. Then use a fork to break open the yolk and gently mix the salsa and egg together. We want more of a marbled look rather than a full on scramble.
  • Top with Parmesan cheese and bake for about 20 minutes.
  • Once cooked, run a dinner knife around the edges to scoop the egg cups out of the muffin tin.
  • Store for up to three days in the fridge in an airtight container or for a few weeks in the freezer. To reheat, microwave for about 30 seconds.

Notes

Feel free to add in meat, herbs, veggies, or extra cheese. 
It’s a must to use non-stick spray. It keeps the egg muffins from sticking to the pan. You can also use silicone or paper muffin liners.
Don’t overbake the egg cups, or they will be dry and not as yummy.
Be careful not to add too much to each cup when adding extra ingredients. Overfilling the cups will mean that they take longer to bake, so take that into consideration.
Freezer Instructions: Allow these to cool naturally, flash freeze them on a cookie sheet, and then store them in the freezer in one-gallon freezer bags.  I will make two or three batches at once.  If you are going to want to ensure no freezer air gets into the muffins, you can double wrap them before putting them into the freezer bags. 

Defrosting Instructions: Place in the refrigerator the night before. In the morning, warm one up in the microwave for about 30-60 seconds. 
 

Nutrition

Serving: 1cup | Calories: 81kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 165mg | Sodium: 242mg | Potassium: 112mg | Vitamin A: 350IU | Vitamin C: 0.3mg | Calcium: 70mg | Iron: 0.8mg
Tried this recipe?Mention @savorandsavvy or tag #savorandsavvy!
Salsa Scrambled Egg Muffin Cups
« Quick and Easy Vegan Buddha Bowl
Spinach and Ricotta Savory Slab Pie »

About Ginny

Hi! My name is Ginny and I know how busy life can be! I am a mom working hard to prepare healthy meals for my family that is always on the go!

Reader Interactions

Comments

  1. Faye says

    August 30, 2022 at 7:30 pm

    Can you freeze these?

    Reply
    • Ginny says

      September 26, 2022 at 3:00 pm

      You sure can! I like to wrap mine up individually and then put them into a gallon sized zip lock freezer safe bag!

      Reply
  2. Danielle says

    April 04, 2018 at 8:43 pm

    5 stars
    Unbelievably easy, and delicious!

    Reply
  3. A says

    January 14, 2018 at 2:37 pm

    Can I freeze these and keep them longer?

    Reply
  4. Heather Arnold says

    June 29, 2017 at 11:29 am

    5 stars
    Just made these this morning. So delicious and easy to make. Love this recipe!

    Reply
    • Jazmin Rode says

      July 05, 2017 at 3:50 pm

      Yay! So glad you liked it!

      Reply

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Family Photo Hi! I'm Ginny and for over 30 years, I've been creating simple and easy recipes without sacrificing on taste for our family on the go. I can't wait to show you how to do the same for your family. Read More...

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