Scrambled Egg Muffins with Broccoli, Cheese and Ham
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
These Scrambled Egg Muffins can be made in advance and frozen making them perfect for busy mornings.
Course: Breakfast
Cuisine: American
Keyword: Eggs, Freezer Friendly, Muffins
  • 12 eggs
  • 1 cup chopped broccoli
  • 1/2 cup diced ham; I used deli ham
  • 1 cup cheddar cheese; shredded
  • salt and pepper
  1. Preheat the oven to 375.
  2. 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.
  3. Spray the muffin tin with non-stick cooking spray.
  4. Place a little of the cooked broccoli into the bottom of the muffin tins.
  5. Add the ham on top of the broccoli.
  6. Add the cheese on top of the ham and broccoli.
  7. In a medium sized bowl, beat the eggs and season with salt and pepper.
  8. Divide the beaten eggs evenly between the muffin cups.
  9. Bake for 20 minutes or until the eggs are cooked through.
Recipe Notes

To Freeze:

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.

To Defrost:

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.