Scrambled Egg Muffins

Pat Duran


Anne says,"These aren't your ordinary muffins- they're made with plenty of eggs, a little milk, cheese, spinach. tomato, basil and only a little flour, spooned into muffin cups."

These are great to eat on the go when you are in a morning rush!
Better that an Egg McMuffin too!!

★★★★★ 5 votes
12 egg muffins
10 Min
25 Min


9 large
whole eggs or equivalent egg substitute
1/2 c
chopped small fresh spinach
1/3 c
whole milk- or skim milk
1/3 c
whole wheat flour or spelt flour
1/4 c
grated cheddar cheese or 2% cheese
1 Tbsp
chopped fresh basil
1 small
tomato, chopped
1/2 tsp
each sea salt and cracked black pepper
12 slice
precooked bacon


1Preheat oven to 350^. Spray a 12 cup muffin tin lightly. Set aside.
2Break the eggs into a bowl and whisk. Add the rest of the ingredients, except bacon, and mix them all together.
Line each muffin tin with a strip of bacon. and add spoonfuls of the egg mixture to the prepared muffin tins- filling with 1/4 cup of mixture.
Place in oven for 25-30 minutes, or until tested done- do not over cook.

About this Recipe

Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy