Sometimes the hardest meal of the day is also the most important…breakfast. Even in the hot summer months, you need a good breakfast. A lot of families I know are even busier when school is out. Which is why this recipe is perfect when you need a quick breakfast that you can take with you as you head out the door.
Scrambled Egg Muffins with Broccoli, Cheese and Ham are easy to make and they freeze beautifully. They’re perfect for busy mornings when you need to be out of the house early and may not have time to sit down for breakfast, all you need to do is take a few out of the freezer, defrost in the microwave and take them with you!
The best thing about this easy-to-prepare recipe is that you can personalize them. You don’t have to make all 12 with broccoli and ham! If you have a child who likes bacon, use bacon. This is an updated recipe from the post I did last year, Scrambled Egg Muffins with Bacon and Cheese.
To freeze the scrambled egg muffins, lay them on a baking tray and then place the tray in the freezer for about 30 minutes or until the muffins are frozen. Place the frozen muffins in a freezable container or freezer bag. Don’t forget to label them!
Easy Scrambled Egg Muffins with Broccoli, Cheese and Ham
- 12 eggs
- 1 cup chopped broccoli
- 1/2 cup diced ham; I used deli ham
- 1 cup cheddar cheese; shredded
- salt and pepper
Preheat the oven to 375.
Chop the broccoli and place in a microwavable safe bowl with a few tablespoons of water. Microwave the broccoli for 2 to 3 minutes or until soft. Drain and set aside.
Spray the muffin tin with non-stick cooking spray.
Place a little of the cooked broccoli into the bottom of the muffin tins.
Add the ham on top of the broccoli.
Add the cheese on top of the ham and broccoli.
In a medium sized bowl, beat the eggs and season with salt and pepper.
Divide the beaten eggs evenly between the muffin cups.
Bake for 20 minutes or until the eggs are cooked through.
Place the Scrambled Egg Muffins on a baking tray and place in the freezer for 30 minutes or until frozen. Place the frozen muffins in a storage container or freezer bag.
Remove a Scrambled Egg Muffin from the freezer and place on a plate. Microwave on high for 60 seconds or until defrosted and heated through.
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