Scrambled Egg Muffins

By • November 4, 2013 53 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.

More Great Recipes: Eggs|Bread, Rolls & Muffins|Breakfast & Brunch|Corn|Bread

Topics: Breakfast

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Comments (53) Questions (1)

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4 months ago iSmk

The first time I made these I stuck as closely to the recipe as possible. (Closely = no peppers because they don't like me, and oops, didn't have enough cornmeal.) They turned out GREAT. Next time I had all the cornmeal, and added chopped onion to brown with the corn, and finely chopped fresh kale that I quickly sauteed immediately after the corn. FABULOUS. This time, onion again and small diced broccoli sauteed after the corn. I also doubled the batch because these are ridiculously delicious. They're even great cold! I make these with a little less ham (because I loooove it but know that cured meats aren't great for me) and I cut down on the added salt a bit because I share these with my elderly Mom who is supposed to watch her salt intake. Oh, and these freeze really well to. Great recipe, thank you!!

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4 months ago iSmk

*too

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6 months ago savvychef

Just made these- OMG, they are RAVE, new FAVE, and KEEPER RECIPE!! I used Hatch Green Chile salsa from Trader Joe's as no poblanos in the freezer! Like the texture, taste, and great golden bake!! And for my vegetarian friends, perhaps sweet red peppers and/or zucchini?? Have been on enough hiking, sailing, camping trips, rafting to know these would be great for any meal, any time of day!! Where was this recipe when we did 'folk concert weekends' in tents???Thanks for the recipe!!

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6 months ago savorthis

So glad you liked them. It's about time I made another batch too....

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7 months ago Kathleen Ullery Norris

I do not have corn meal right now but i have everything else and would love to make these. What can i do??? Thanks. Sound wonderful!!

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7 months ago Minerva Zermeno

Look forward to one day during the week to enjoy recipies as they were meant to be...once a week...if you worry about calories, cholesterol, or other issue that may not be life threatening for you...life is short! And get back on track the next day or...

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7 months ago Curtis Stotlar

This is both a great idea and a great-tasting breakfast dish! I'm amused by the calorie-counters whose preferences rule out practically anything after reduced-calorie yoghurt. This is indeed quite healthy.

Curtis Stotlar

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7 months 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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4 months ago chris

Maybe Weight Watchers has a site where you can plug in the ingredients and get the information you need?

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4 months ago Bonny Spiteri

Thank you Chris. Great Idea I will try that. My husband has been on weight watchers and he has done really well and these would be a great breakfast for him.

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7 months 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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7 months 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.

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7 months ago Nicholas Arthur Tallidis

This recipe poisoned my children

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7 months ago Bonny Spiteri

how did they poison your children too healthy?

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8 months 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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8 months ago savorthis

:)

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8 months ago bulldawgmama

Great point!

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4 months ago chris

Resistance is futile ... we MUST change things ... :)

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8 months ago Andrea Lee

I made them and think they are tasty!

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8 months ago savorthis

Glad you liked them!

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8 months 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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8 months 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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8 months ago savorthis

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

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8 months 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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8 months ago savorthis

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

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8 months ago Andrea Lee

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

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8 months 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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8 months ago savorthis

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

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8 months ago Andrea Lee

Thank you!!!

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8 months 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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8 months ago savorthis

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

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8 months 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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8 months ago savorthis

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

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8 months ago Gina Montecalvo

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

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8 months ago Maryellen

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

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8 months 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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8 months ago Bunny

COM?

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7 months ago Ellen

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

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7 months ago savorthis

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