Cornmeal
Scrambled Egg Muffins
Popular on Food52
71 Reviews
FrugalCat
January 17, 2021
Sausage crumbles instead of ham, and fire roasted corn! I can't eat when I first wake up, so having these make- ahead muffins are a great idea.
Jeremy D.
January 12, 2021
Delicious way to start the day! I would sub another vegetable like doubling the pepper, onion, mushroom, tomato, etc for the corn to make them a wee bit healthier next time.
whym
December 13, 2020
I just made these, and they were delicious! I’m looking forward to having them for breakfast the rest of this week :)
Priya C.
October 5, 2020
These are fantastic, just made them this evening so we can have a protein rich breakfast during the week. After trying one, I'm finding myself quite excited for Monday morning so I can indulge in more! I did end up short cutting and used the Trader Joe's cornbread mix, then added all the mix-ins in the recipe. Turned out great, Thanks for sharing this recipe!
Jean F.
September 13, 2017
I ran this recipe for nutritional value (using whole milk) on VeryWell website.
Results are:
Nutrition Facts
Servings: 12
Per Serving % Daily Value*
Calories 244
Total Fat 14.9g 19%
Saturated Fat 8.3g 41%
Trans Fat 0g
Cholesterol 119mg 43%
Sodium 552mg 24%
Potassium 282mg 6%
Total Carb 19.2g 6%
Dietary Fiber 1.2g 4%
Sugars 4.2g
Protein 9.4g
Vitamin A 17% · Vitamin C 17%
Calcium 12% · Iron 10%
*Based on a 2,000 calorie diet
Results are:
Nutrition Facts
Servings: 12
Per Serving % Daily Value*
Calories 244
Total Fat 14.9g 19%
Saturated Fat 8.3g 41%
Trans Fat 0g
Cholesterol 119mg 43%
Sodium 552mg 24%
Potassium 282mg 6%
Total Carb 19.2g 6%
Dietary Fiber 1.2g 4%
Sugars 4.2g
Protein 9.4g
Vitamin A 17% · Vitamin C 17%
Calcium 12% · Iron 10%
*Based on a 2,000 calorie diet
Yayita
March 8, 2017
These are amazing and addicting! I have read about so many on the go breakfasts but this one is the best one. I accidentally found this recipe and I am so glad I did because this is so customizable to anyone's palate. I followed the directions as directed (fair warning: instructions can be a bit tedious but believe me when so say it's worth it) but I did replace some of he ingredients in order to use what I had in hand: replaced the ham for prosciutto, replaced the maple syrup for honey, and replaced unsalted butter for salted butter. Due to the fact that I used salted butter I did not add the salt that is listed when you are mixing your dry ingredients; and due to the fact the prosciutto tends to be saltier than regular ham I also did not add salt to the eggs. Despite these modifications I still had the best on the go scrambled egg muffins I have had. The roasted poblano peppers do take this to another level so don't skip on this, even though roasting them can take some time and skill (I YouTubed it to learn how to do it properly). Although you add maple syrup (in my case honey) and sugar with the canned corn, it doesn't make it a sweet muffin as that was my fear. Oddly enough, I felt that it needed a bit more sweetness for my liking so when I have a muffin I will drizzle it with a teaspoon of honey and it's even better! I plan to play around with this recipe and try other taste profiles; but this original recipe will be my go to.
Lisa
January 19, 2017
This is one of the best recipes I've tried so far from food52.
I used the suggestion of using Trader Joe's Roasted corn which was a great time saver and let me use less butter. I just threw it in the pan when the ham (I used Canadian Bacon) was done.
I also saved some time by skipping the roasted poblano pepper and using Pepper Jack cheese instead to give it little kick.
This is one of the best savory muffins I've ever tried and it will be a sustaining breakfast for me.
I used the suggestion of using Trader Joe's Roasted corn which was a great time saver and let me use less butter. I just threw it in the pan when the ham (I used Canadian Bacon) was done.
I also saved some time by skipping the roasted poblano pepper and using Pepper Jack cheese instead to give it little kick.
This is one of the best savory muffins I've ever tried and it will be a sustaining breakfast for me.
savvychef
August 6, 2016
ok...suggest that you take a peek @ other comments (there are LOTS) or even contact 'savor this' as she's the maker/creator for this one. You'll find some great ideas, and be able to 'stretch beyond the comfort zones'!!
joyce
August 5, 2016
I'm lactose intolerant and wouldn't be able to use/add the cheese. Do you think that would negatively impact the recipe, or can I substitute the cheese with something else?
savvychef
February 28, 2016
Just took batch out of the oven- this time no green chilis as cupboards are sparse! Used frozen corn, and extra sharp cheddar from Trader Joe's. Muffins are GREAT!! Am house sitting this week, so are my perfect 'grab and go!! Worth the extra effort to saute 'fixin's'!!
SophieL
February 18, 2016
These are so-o-o delicious! I used a frozen corn mixture that had black beans, green pepper and onions (Southwest) and for the chili at the end, I used Hatch Diced Green Chili. Even though the cooking steps were a tiny bit tedious (definitely not a one-bowl muffin mix), it was well worth the effort. The comments were very helpful, too. When the muffins came out of the oven, I ate one standing over the sink because I couldn't wait to plate it. Going back for another.
iSmk
May 9, 2015
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!!
savvychef
March 21, 2015
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!!
Kathleen U.
February 15, 2015
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!!
Minerva Z.
February 15, 2015
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...
Curtis S.
January 30, 2015
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
Curtis Stotlar
Bonny S.
January 27, 2015
I need some other nutritional information so that I can do weight watchers points. fat fiber carbohydrates and protein any ideas?
chris
April 23, 2015
Maybe Weight Watchers has a site where you can plug in the ingredients and get the information you need?
Bonny S.
April 24, 2015
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.
Bonny S.
January 27, 2015
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?
Peter G.
January 26, 2015
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.
teri
January 22, 2015
Why do people look at recipes and then decide how much they can change them? just leave them alone and enjoy them.
Bee B.
January 20, 2015
Takes too long. Have leftovers in the refrigerator and packaged English muffins and you can do it in a fraction of the time.
LeadingLatte
January 16, 2015
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. :)
savorthis
January 22, 2015
I hope you like them! I usually make a batch and have some in the freezer. They thaw pretty quickly.
Andrea L.
January 15, 2015
Any idea of calorie count for this?]
I think it sounds great by the way!
I think it sounds great by the way!
bulldawgmama
January 15, 2015
I use My Fitness Pal and when I plug in the recipe as it's written, it says it's 283 calories per muffin.
savorthis
January 15, 2015
Thanks bulldawgmama! Was it 283 calories satisfying? :) I suppose there are many variables based off of ham, cheese, etc.
BaliThai
January 15, 2015
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.
savorthis
January 15, 2015
I shred it to make sure it is incorporated well but I'm sure cubed works too.
Sharon B.
January 14, 2015
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!!
savorthis
January 15, 2015
That sounds great. I've mixed in shredded zucchini too. I salt it, and squeeze it first.
Maryellen
January 6, 2015
do you see any reason you couldn't use egg beaters rather than whole eggs?
savorthis
January 6, 2015
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!
savorthis
December 4, 2014
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.
Anna B.
December 4, 2014
suggestions for making a vegetarian version? add chopped veggies instead? or does it need a stronger/smokier flavor?
Tanya
November 13, 2014
These sound perfect. I'm not a fan of muffins for breakfast, but your version is one I can get behind!
Gibson2011
March 17, 2014
Have you ever frozen/reheated these?
savorthis
March 17, 2014
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.
bulldawgmama
November 5, 2013
This looks delicious. How many eggs do you use? Also, how to do reheat or do you reheat?
savorthis
November 5, 2013
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...
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