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!
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.
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.
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.
📌 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.
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! 🤣
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.
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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Scrambled Egg Muffins Recipe
- 6 Eggs
- 6 tbsp Salsa chunky
- Salt and Pepper to taste
- 4 tbsp Parmesan Cheese shredded
- 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.
Defrosting Instructions: Place in the refrigerator the night before. In the morning, warm one up in the microwave for about 30-60 seconds.