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+ servings
one dozen scrambled egg breakfast muffins

Gourmet Scrambled Egg Breakfast Muffins

Easy and elevated egg muffins you can make ahead for a week of breakfast deliciousness

Course Breakfast
Cuisine American
Keyword easy egg muffins, grab and go breakfast, keto breakfast idea, make ahead breakfast, meal prep breakfast, protein muffins, sous vide egg at home
Prep Time 7 minutes
Cook Time 18 minutes
Total Time 25 minutes
Servings 12 muffins
Author Jazzmine from Dash of Jazz


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


  1. Heat olive oil in a nonstick skillet or saucepan over medium-high flame. Chop spinach, mushrooms, onion, and garlic then add to skillet. Saute for about two minutes or until fragrant then remove from heat.

  2. Preheat oven to 350 degrees. Crack eggs into a large bowl. Add sea salt and black pepper then beat until uniform and fluffy (about two minutes).

  3. Add spinach mixture to beaten eggs and stir. Spray a 12-count cupcake pan with nonstick spray or oil. Scoop slightly less than ½ cup of egg and spinach mixture into each cavity of a 12 count cupcake pan.

  4. Divide goat cheese into 12 equal chunks and place one in middle of each muffin. Bake for about 15 minutes or until tops are firm and muffins are cooked through.