Sunday, 2 June 2013

Scrambled Egg Muffins – An easy breakfast!

The kids love them because they can eat them with their hands. My husband loves them because he can eat them in the car on the way to work.

Scrambled Egg Muffins Recipe

  • 12 eggs 
  • 1/4 cup of milk 
  • salt and pepper to taste 
  • 1/4 cup shredded cheese (optional) 
Preheat oven to 350 degrees.
In a bowl, scramble 12 eggs, milk, and salt and pepper in a bowl.
Spray a muffin pan with nonstick spray.
Fill up each muffin cup.
Bake in the the oven for about 30 - 35 minutes, until they pop up.
Let them cool about 5 minutes. (They will flatten a little as they cool)


  1. Save time in the morning – Make these ahead of time.
  2. These are great to make ahead of time. You can cook them for a whole week or the night before. They will stay good in the fridge for up to one week.
  3. Or you can freeze them. They are still good after being frozen. After frozen, allow to thaw overnight in the fridge. Then reheat in the microwave.