Scrambled Breakfast Muffins Recipe

scrambled breakfast muffins recipeWorkday mornings my typical breakfast is a yogurt and fiber/protein bar that I can throw in my bag for a quick nosh at my desk.  But on my days off – OH MAMA!! On my days off I LOVE to cook a healthy, hot breakfast.  These scrambled breakfast muffins are one of my go-to treats.  Original recipe is from The Spark Solution. The recipe makes 2-3, but you can double or triple it as needed.

Scrambled Breakfast Muffins


1 egg, lightly beaten

1 Tbsp. crumbled bacon pieces

2 Tbsp. sun dried tomatoes, drained and chopped

2 Tbsp. shredded four cheese blend

dash of pepper

dash of hot sauce

1/2 medium potato, grated


Preheat oven to 400F.

Coat three wells of a muffin tin with cooking spray (you may only need two wells, better safe than sorry 😉

In a small bowl, combine all the ingredients, then pour the mixture into the prepared wells of the muffin tin.  Since they won’t rise, you can fill them full.  Bake for 20 minutes.

Remove the oven.  Slide a knife around the edges to loosen the muffins.  Serve immediately.

scrambled breakfast muffinsEnjoy!!

10 thoughts on “Scrambled Breakfast Muffins Recipe

  1. I also throw together a quick breakfast like yogurt for work. But I like to cook different breakfasts on the weekend. This sounds like a fun new breakfast to try!

  2. These Breakfast muffins look so delicious and easy to make. I like that they are made in the muffin tin for easy baking. Thanks for this recipe!

  3. Funny, I was just thinking today that it would be nice to do something like this and freeze for my kidlet’s breakfast before school. Have you ever frozen them?

  4. Yum! I’ve always wanted to make these, but they always seemed a little intimidating! This recipe is super simple though and it sounds delicious, I might just give it a try. I would love to try this with green pepper and pepper-jack cheese…I’m a spicy food lover 🙂

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