How to Make the Perfect Cheesy Scrambled Egg Muffins
American · Easy · 25 min · 6 servings
These bite-sized egg muffins are loaded with melty cheese and baked to golden perfection in a muffin tin. They are easy for little hands to hold and can be made ahead of time for busy mornings.
Why this recipe works
This Cheesy Scrambled Egg Muffins recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 145 calories with 10g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 6 whole eggs
- 0.5 cup shredded cheddar cheese
- 0.25 cup milk
- 0.25 cup diced bell pepper
- 0.25 teaspoon garlic powder
- 0.25 teaspoon salt
Step by step instructions
Step 1: Preheat and Prepare
Preheat your oven to 350 degrees Fahrenheit. Grease a standard 12-cup muffin tin thoroughly with cooking spray to prevent sticking.
Step 2: Mix the Egg Batter
Crack all 6 eggs into a large bowl and add milk, garlic powder, and salt. Whisk everything together until fully combined and slightly frothy.
Step 3: Fill the Muffin Cups
Divide the diced bell pepper evenly among the greased muffin cups. Pour the egg mixture over the vegetables, filling each cup about three-quarters full. Sprinkle shredded cheddar cheese on top of each one.
Step 4: Bake Until Set
Place the muffin tin in the preheated oven and bake for 18 to 20 minutes until the egg muffins are puffed and set in the center. Allow them to cool for 2 minutes before removing.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- cheddar cheese → mozzarella or Monterey Jack cheese melt beautifully and have a milder flavor kids love
- bell pepper → finely chopped spinach or corn kernels work great as hidden veggie alternatives
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not greasing the muffin tin well enough causes the egg muffins to stick and tear when removed
- Overfilling the muffin cups causes the egg mixture to overflow and make a mess in the oven
Nutrition facts
Per serving: 145 calories, 10g protein, 2g carbs, 11g fat, 0g fiber.
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