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Muffin-Tin Scrambled Eggs

I made these one year at Christmas as a way to save time, and they were a big hit. I have to make a large batch because my husband and boys can polish them off in a short amount of time. These also freeze very well, if there are any left! —Jill Darin, Geneseo, Illinois
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    2 dozen


  • 24 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 jar (4 ounces) sliced mushrooms, finely chopped
  • 1 can (4 ounces) chopped green chiles
  • 3 ounces sliced deli ham, finely chopped
  • 1/2 medium onion, finely chopped
  • 1/2 cup shredded cheddar cheese
  • Pico de gallo, optional


  • Preheat oven to 350°. In a large bowl, whisk eggs, salt, pepper and garlic powder until blended. Stir in mushrooms, chiles, ham, onion and cheese. Spoon about 1/4 cup mixture into each of 24 greased muffin cups.
  • Bake 18-20 minutes or until eggs are set, rotating pans halfway. Let stand 10 minutes before removing from pans. If desired, serve with pico de gallo.
  • Freeze option: Freeze cooled, baked eggs in resealable plastic freezer bags. To use, microwave each serving on high for 1-1/4 to 1-1/2 minutes or until heated through.
Nutrition Facts
1 egg cup: 88 calories, 6g fat (2g saturated fat), 190mg cholesterol, 257mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 medium-fat meat.

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