Scrambled Egg Muffins Recipe
If you’re looking for an easy make ahead breakfast, you’ll love this scrambled egg muffins recipe!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 egg cups
- 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