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–+ servings
Breakfast muffins cooling on a wooden cutting board.

Scrambled Egg Breakfast Muffins Recipe

Arlene Mobley - Flour On My Face
Scrambled Egg Breakfast Muffins Recipe is delicious, easy to make and freezer friendly. Stock the freezer with ready to serve breakfast muffins. Save time feeding the kids in the mornings. Low carb breakfast option.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 24 Muffins
Calories 158 kcal

Ingredients  

  • 1 lb smoked kielbasa sausage or ground breakfast sausage
  • 12 large eggs
  • ⅓ cup frozen chopped spinach (thawed and drained well)
  • ½ cup heavy cream or milk
  • 2 ½ cups shredded cheese divided
  • ¼ teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon garlic powder
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Instructions 

  • Preheat the oven to 350 F. degrees.
  • Line one or two muffin pans with parchment baking cupcake liners.
  • If using smoked kielbasa sausage cube the sausage into small pieces and brown in a skillet. If using ground breakfast sausage brown in a skillet breaking it up into little pieces. Drain the sausage well on a paper towel. Set aside.
  • In a large spouted mixing bowl or a 6 to 8 cup glass measuring bowl with a spout beat the eggs and spinach together. Next add the whipping cream or milk to the bowl along with 1 cup of the shredded cheese, the salt, the ground pepper, and the garlic powder. Using a fork whip the ingredients together until well combined.
  • Place about one tablespoon of the cooked sausage into the bottom of each lined cupcake well.
  • Carefully pour the egg mixture into each lined cupcake well only filling to ¾th full to prevent the egg mixture from overflowing as they bake.
  • Bake for 16 to 18 minutes or until the egg is set in the middle. Baking time will depend on how much you have filled each muffin cup.
  • Remove the baking pan from the oven and immediately top each muffin with 1 to 2 tablespoons of the remaining shredded cheese.
  • Allow the cheese to melt and the muffins to cool before storing.
  • Makes 20 to 24 Spinach Sausage Breakfast Muffins.

Recipe Expert Tips

Recipe Tips
  • Do not over bake or the muffins will be dry.
  • I used smoked kielbasa sausage but you can use browned and drained ground sausage instead.
  • I used frozen chopped spinach but you can use a packed cup of fresh spinach that has been chopped instead.
  • I used shredded medium cheddar cheese but you could use any type of shredded cheese you have on hand.
  • If you only have one 12 cup muffin pan bake the breakfast muffin in 2 to 3 batches.
How to reheat frozen muffins
  • To reheat frozen breakfast muffins wrap a muffin in a paper towel and heat about 40 seconds in the microwave or until the center is heated through.

Nutrition

Serving: 1Breakfast MuffinCalories: 158kcalCarbohydrates: 1gProtein: 9gFat: 13gSaturated Fat: 6gTrans Fat: 1gCholesterol: 126mgSodium: 297mgPotassium: 94mgFiber: 1gSugar: 1gVitamin A: 580IUVitamin C: 1mgCalcium: 106mgIron: 1mg
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