Scrambled Egg Muffins Recipe

If you’re looking for an easy make ahead breakfast, you’ll love this scrambled egg muffins recipe!

Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 egg cups


  • 6 Eggs
  • 6 tbsp Chunky Salsa
  • Salt and Pepper to taste
  • Shredded Parmesan Cheese to taste


  1. Preheat oven to 400F.

  2. Spray muffin tin with nonstick spray. Use a cloth or paper towel to wipe off any excess.

  3. 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.

  4. Top with Parmesan cheese, bake for about 20 minutes.

  5. Once done, run a spoon or dinner knife around the edges to scoop the egg cups out of the muffin tin.

  6. Store for up to 3 days in the fridge in an airtight container. To reheat, microwave for about 30 seconds.