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Scrambled Egg Muffins


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.

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Rate this recipe 4.3/5 (52 Votes)
Scrambled Egg Muffins 1 Picture


  • 9 Eggs
  • 1/2 cup Chopped Fresh Spinach
  • 1/3 cup Skim Milk
  • 1/3 cup Spelt Flour, or whole wheat pastry flour
  • 1/4 cup 2% Grated Cheddar Cheese
  • 1 Tbsp Chopped Fresh Basil
  • 1 Small Tomato, chopped
  • 1/2 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper



Step 1

Preheat oven to 350. Break the eggs into a bowl and whisk. Add the rest of your ingredients and mix it all together. Add spoonfuls of the mixture to a nonstick muffin tin or a tin sprayed with nonstick coating. I used a 1/4 C measuring cup to transfer the mixture. Pop them in the oven and bake for 25 to 30 minutes, or until done.


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