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one dozen scrambled egg breakfast muffins

Gourmet Scrambled Egg Breakfast Muffins

Course: Breakfast
Cuisine: American
Prep Time: 7 minutes
Cook Time: 18 minutes
Total Time: 25 minutes
Servings: 12 muffins
Calories: 113kcal
Easy and elevated egg muffins you can make ahead for a week of breakfast deliciousness
Print Recipe

Ingredients

  • 2 tablespoons olive oil
  • 2 handfuls baby spinach leaves
  • 4 mushrooms like cello or baby bella
  • onion or 1 teaspoon onion powder
  • 3 cloves garlic or 1 teaspoon garlic powder
  • 12 large eggs
  • 4 ounces goat cheese
  • sea salt to taste
  • black pepper to taste

Instructions

  • Add olive oil to a nonstick skillet or saucepan over medium-high flame.
  • Chop spinach, mushrooms, onion, and garlic then add to heated skillet. Sauté for about two minutes or until fragrant then remove from heat and allow to cool.
  • Meanwhile, preheat oven to 350 degrees. Spray a 12-count cupcake pan with nonstick spray or oil and set aside.
  • Crack eggs into a large bowl. Add sea salt and black pepper then beat until uniform and fluffy (about two minutes).
  • Add spinach mixture to beaten eggs and stir. Scoop slightly less than ½ cup of egg and spinach mixture into each cavity of prepared cupcake pan.
  • Divide goat cheese into 12 equal chunks and place one chunk in the center of each cavity.
  • Transfer pan to preheated oven and bake for about 15 minutes or until tops are firm yet springy and muffins are cooked through.

Notes

What is the best pan for baking egg bites at home? Grab a 12-count muffin pan for this recipe. You'll also need a sharp knife and cutting board, along with a skillet for sauteeing the veg. I prefer the beat the eggs in a multi-measuring cup to make pouring into the pan easy.
How to keep egg bites from sticking to cupcake pan? Make sure to use a non-stick pan and spray it with nonstick oil for good measure. I also recommend removing the eggs from the pan before fully cooled.
How to store scrambled egg muffins? Allow the scrambled egg cups to fully cool then store them in an airtight container and refrigerate. They will keep for about a week this way.

Nutrition

Calories: 113kcal | Carbohydrates: 1g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 168mg | Sodium: 102mg | Potassium: 117mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 804IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg