Scrambled Egg Muffins with Cheese

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender, protein-packed muffins baked with fresh vegetables and cheese—ideal for busy mornings with minimal cleanup. This recipe, ready in about 35 minutes, combines large eggs, milk, shredded cheddar cheese into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 180 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 6 International cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C) and lightly grease a 6-cup muffin tin.
  2. Step 2: Whisk together 6 large eggs, 1/4 cup milk, 1/4 tsp salt, and 1/8 tsp black pepper in a medium bowl until smooth.
  3. Step 3: Stir in 1/2 cup shredded cheddar cheese, 1/4 cup finely diced bell pepper, and 1/4 cup finely diced onion.
  4. Step 4: Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
  5. Step 5: Bake for 18-20 minutes until the edges are golden and a toothpick inserted in the center comes out clean.

Frequently asked questions

How long does Scrambled Egg Muffins with Cheese take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Scrambled Egg Muffins with Cheese?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Scrambled Egg Muffins with Cheese?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Scrambled Egg Muffins with Cheese for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Scrambled Egg Muffins with Cheese?

International breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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