Scrambled Egg Muffins

By • November 4, 2013 • 42 Comments

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Author Notes: In my quest to simplify, I have been considering an all inclusive breakfast muffin. I used to make a version that involved layering meat, veggies, and cheese in muffin tins, drizzling with beaten egg, and baking. They were decent but seemed a bit spongy and did not freeze well. I also had fond memories of a quiche-like muffin from Specialty's bakery in SF that seemed to have cornmeal or something more substantial to hold it all together. In my searches for something similar, I came across a recipe on bhg.com that scrambled some eggs and folded them into a cornbread batter; it seemed like a great starting point. The flavor profile I wanted in these muffins was inspired by a breakfast we made In the midst of summer -- an odd-sounding, but delicious combination of browned sweet corn, eggs, cheese, and maple-caramelized ham. For the first batch, I followed the original recipe pretty closely, adding just the ham, corn, and more cheese, and reducing the sugar. They were really good and it seemed a great method for suspending any combination of meat, veggies, and cheese. For the next batch, I added an extra egg to the scramble and a bit of baking soda to help provide lift, as well as a roasted chile. I ended up with what turned out to be an amazing breakfast muffin.

I should add that I also made this in a loaf pan and cut it into slices. It cooked a bit longer and came out great.
savorthis

Food52 Review: These muffins fit my ongoing quest to get more protein into breakfast on those days when I need to grab something quick and portable. They reheat well in the microwave or toaster oven and have great texture and flavor. I will be keeping a supply in the freezer for those hectic winter mornings! tanager

Makes 12

  • 1/2 cup butter, divided
  • 1 cup corn, fresh or frozen
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon plus 1/2 tablespoon sugar, divided
  • 4 ounces sliced ham, cut into strips (about 1 cup)
  • 2 tablespoons maple syrup
  • 6 eggs, divided
  • 1 cup flour
  • 1/2 cup cornmeal
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • Black pepper, for seasoning
  • 1 cup cheese (a sharp white cheddar is great)
  • 1 roasted poblano, diced (also great with hatch or other chiles)
  • 1 cup milk
  1. Preheat oven to 400° F.
  2. Melt a tablespoon of butter in a pan over medium heat, add corn, salt, and 1/2 teaspoon sugar (this is optional optional: I added the sugar when making these with frozen corn, but fresh wouldn't need it) and cook until brown. Remove to bowl, set aside, and wipe/rinse out pan.
  3. Add another tablespoon of butter and cook ham until beginning to brown. Stir in syrup and cook until glazed. Add to the corn. Rinse/wipe out pan.
  4. Add a tablespoon of butter to pan and scramble 4 of the eggs with salt/pepper to taste until just barely cooked through. Add to bowl.
  5. Mix flour, cornmeal, 1/2 tablespoon sugar, 1 teaspoon salt, baking powder, baking soda, and a good dose of black pepper. In another bowl, whisk milk, remaining 2 eggs, and 1/4 cup melted butter. Stir dry and wet mixtures together then fold in cheese, ham, corn, eggs, and chiles.
  6. Use 1 final tablespoon of butter to grease a muffin tin and add batter. Bake about 15 minutes, or until a toothpick comes out clean.
Jump to Comments (42)

Tags: breakfast, brunch, cheese, eggy muffins, ham, muffins

Comments (42) Questions (1)

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about 12 hours ago Bonny Spiteri

I need some other nutritional information so that I can do weight watchers points. fat fiber carbohydrates and protein any ideas?

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about 12 hours ago Bonny Spiteri

I would like to have all of the nutritional info on these if possible. fat carbs protein and fiber so that I can do points for weight watchers. Any ideas?

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about 19 hours ago Peter Gagnon

This sounds like a great recipe. I can't wait to try it out. I think you could use the muffins on a brunch buffet for a party. Also, I like the idea of making a large loaf and serving family style at the table with fresh fruit.

Stringio

3 days ago Nicholas Arthur Tallidis

This recipe poisoned my children

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about 12 hours ago Bonny Spiteri

how did they poison your children too healthy?

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5 days ago teri

Why do people look at recipes and then decide how much they can change them? just leave them alone and enjoy them.

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5 days ago savorthis

:)

Stringio

5 days ago bulldawgmama

Great point!

Open-uri20141126-2528-1cosj2k

6 days ago Andrea Lee

I made them and think they are tasty!

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5 days ago savorthis

Glad you liked them!

Stringio

7 days ago Bee Ben

Takes too long. Have leftovers in the refrigerator and packaged English muffins and you can do it in a fraction of the time.

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9 days ago suzanne

These were excellent! I made them for tomorrow's breakfast but they smelled so good we had them for dinner.

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5 days ago savorthis

That's great! We have had our share of breakfasts for dinner too.

Stringio

11 days ago LeadingLatte

This sounds absolutely delicious, can't wait to try it out. Past few months I've upped my workouts and have found myself much hungrier in the mornings that before, but I want something fast, satisfying, delicious, and with at least some nutritional value haha. This sounds like the perfect solution. :)

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5 days ago savorthis

I hope you like them! I usually make a batch and have some in the freezer. They thaw pretty quickly.

Open-uri20141126-2528-1cosj2k

12 days ago Andrea Lee

Any idea of calorie count for this?]
I think it sounds great by the way!

Stringio

12 days ago bulldawgmama

I use My Fitness Pal and when I plug in the recipe as it's written, it says it's 283 calories per muffin.

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12 days ago savorthis

Thanks bulldawgmama! Was it 283 calories satisfying? :) I suppose there are many variables based off of ham, cheese, etc.

Open-uri20141126-2528-1cosj2k

12 days ago Andrea Lee

Thank you!!!

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12 days ago BaliThai

This looks wonderful! Do you use grated cheese or do you cube it small? I wasn't sure given the comment of liking how the cheese crisped up when you pan-toasted the split halves.

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12 days ago savorthis

I shred it to make sure it is incorporated well but I'm sure cubed works too.

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13 days ago Sharon Benton

Just made these muffins this morning...yum!! I used frozen roasted corn from trader joe's - that smoky flavor miles well with the ham. Next time I think I will try adding some spinach to get a little extra nutrition. Such a great breakfast idea for a busy morning! Thanks!!

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12 days ago savorthis

That sounds great. I've mixed in shredded zucchini too. I salt it, and squeeze it first.

Stringio

18 days ago Gina Montecalvo

If you add cream to the egg mixture the out come will be exceptional.

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21 days ago Maryellen

do you see any reason you couldn't use egg beaters rather than whole eggs?

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21 days ago savorthis

I have never cooked with them, but if you've made successful muffins with them I don't see why not. The eggs that get scrambled are just folded in so I imagine those would be ok too. Let me know how it goes if you try it!

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29 days ago Bunny

COM?

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5 days ago Ellen

That's a font issue....it's CORN...with the r and n a bit too close together.

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5 days ago savorthis

Thank you for clarifying that! I had no idea what the question was.

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about 1 month ago Pontefractious

I don't think the eggs are necessary

Stringio

about 1 month ago Adele Vaverchak

GROSS

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about 1 month ago savorthis

Tell me how you really feel :)

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about 1 month ago Jonny

In trying to save more time, can I just use cornbread mix?

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about 1 month ago Jonny

Just answered that for myself

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about 1 month ago savorthis

I think the roasted chilies help balance the sweetness, so I don't think ham is necessary. But you could definitely experiment with different additions like sauteed mushrooms or maybe smoked gouda instead of cheddar. I think shredded, sauteed zucchini would also be great.

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about 1 month ago Anna Biton

suggestions for making a vegetarian version? add chopped veggies instead? or does it need a stronger/smokier flavor?