CAKES & PIES, Recipes

Breakfast Recipe – Scramble Egg Muffins Recipe

Are you struggling with breakfast that’s an issue of each morning? Luckily, the thing that you like to do spend some time to cook right you wake up. You’ll love these eggs recipe of egg muffins the night before that put in the fridge. So you have to do that pop them in your microwave. And get a hot breakfast which is ready to rock everybody. The great thing the muffins you can personalize it to your taste while disliking meat, leave it. Or, don’t like tomatoes much, so need not to add them. Not only you but your kids love it in the morning also. So, you need not struggle with breakfast in the morning while having scrambled egg muffins. It’s a healthy breakfast recipe with easy preparations.


  • Eggs – 12
  • Seasoned Salt – ½ cup
  • Onion – 2/3 tablespoons, which dice.
  • Cooked ham – 1 cup which dices or cooking bacon or sausage
  • Garlic powder – 1/4 teaspoon
  • Red bell pepper – 1/4 cup which dice
  • Fresh mushrooms – 1/4 cup, which dice
  • Shredded cheddar cheese -1 cup
  • Baby spinach – 1/2 cup which is finely shredded
  • Pepper and salt that make taste


Get an oven 350° F that is preheating.

Sprinkle a 12-cup muffin pan with your non-stick cooking spray. If you spray more, it sticks less. You also can use thick muffin, such as silicone liners.

Now, beat eggs in a large mixing bowl. Add remaining ingredients, while mixing together nicely. Take 1/3 cup mixture into every muffin liner that needs to bake for 20 to 25 minutes. Check whether it’s cooking well.

Freezing option: Cool the baked-egg muffins. Cover it while placing on wax paper-lined baking sheets. Freeze them until firm. Transfer them to the re-sealable plastic freezer bags and return them to your freezer. You should use the loose cover of foil while reheating 350° F oven. Or, only 30 to 60 seconds while using the microwave until heated through.

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