If you’re looking for an easy make ahead breakfast, you’ll love this scrambled egg muffins recipe!
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. To reheat, microwave for about 30 seconds.