Scrambled Egg Muffins

By • November 4, 2013 • 6 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 spongey 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 that scrambled some eggs and folded them into a cornbread batter and that seemed like a great starting point. In the midst of summer, we had made an odd sounding, but delicious breakfast of browned, sweet corn, eggs, cheese and maple caramelized ham and that is the flavor profile I wanted in these muffins. For the first batch, I followed the recipe pretty closely adding just the ham, corn and more cheese an reducing the sugar. They were really good and it seemed a great method for suspending any combination of meat/veggies/cheese. For the next batch, I added an extra egg to the scramble and a bit of baking soda to help lift as well as a roasted chile and had 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.

Makes 12

  • 1 cup corn
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar (optional- I used this with frozen corn, but fresh wouldn't need it)
  • 4 ounces sliced ham, cut into strips (about 1 cup)
  • 2 tablespoons maple syrup
  • 6 eggs, divided
  • 1 cup flour
  • 1/2 cup corn meal
  • 1/2 tablespoon sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 cup cheese (a sharp white cheddar was great)
  • black pepper
  • 1 roasted poblano, diced (also great with hatch or other chiles)
  • 1 cup Milk
  • 1 teaspoon Salt
  • 1/2 cup Butter, divided
  1. Preheat oven to 400°.
  2. Melt a tablespoon of butter in a pan over medium heat, add corn, salt and sugar (if using) and brown. Remove to bowl 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 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, corn meal, sugar, salt, baking powder, baking soda and a good dose of black pepper. In another bowl, whisk milk and remaining 2 eggs and 1/4 cup melted butter. Stir dry and wet together then fold in cheese and ham, corn, eggs and chiles.
  6. Use 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 (6)

Comments (6) Questions (1)


7 days ago Tanya

These sound perfect. I'm not a fan of muffins for breakfast, but your version is one I can get behind!


5 months ago JanetFL

These sound delicious! Thank you!


8 months ago Gibson2011

Have you ever frozen/reheated these?


8 months ago savorthis

I have and they worked well. You can reheat them from frozen in the microwave for about a minute and a half (the slices from the loaf took a tad longer) or thaw them in the fridge overnight, cut them in half and brown them in a pan with butter.


about 1 year ago bulldawgmama

This looks delicious. How many eggs do you use? Also, how to do reheat or do you reheat?


about 1 year ago savorthis

The listing of eggs would help! I scrambled 4 and used two in the batter. I have microwaved them successfully (30 seconds on high) but also cut them in half and toasted them in a skillet. The crispy bits of cheese are really good...