Scrambled Egg Muffins Recipe

If you’re looking for an easy make ahead breakfast, you’ll love this scrambled egg muffins recipe!
Course Breakfast
Cuisine American
Keyword Baked Scrambled Egg Muffins
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 egg cups
Calories 81kcal


  • 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, bake for about 20 minutes.
  • Once done, run a spoon or dinner knife around the edges to scoop the egg cups out of the muffin tin.
  • Store for up to 3 days in the fridge in an airtight container or for a few weeks in the freezer. To reheat, microwave for about 30 seconds.


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