Scrambled Egg Muffins

November 4, 2013


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

Ingredients

  • 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

Directions

  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:
Bread|Muffin|Egg|Cornmeal|Milk/Cream|Breakfast

Reviews (62) Questions (1)

62 Reviews

Jean F. September 13, 2017
I ran this recipe for nutritional value (using whole milk) on VeryWell website.<br />Results are:<br />Nutrition Facts<br />Servings: 12<br />Per Serving % Daily Value*<br />Calories 244 <br />Total Fat 14.9g 19%<br />Saturated Fat 8.3g 41%<br />Trans Fat 0g <br />Cholesterol 119mg 43%<br />Sodium 552mg 24%<br />Potassium 282mg 6%<br />Total Carb 19.2g 6%<br />Dietary Fiber 1.2g 4%<br />Sugars 4.2g <br />Protein 9.4g <br />Vitamin A 17% · Vitamin C 17%<br />Calcium 12% · Iron 10%<br />*Based on a 2,000 calorie diet<br />
 
cindy August 20, 2017
Would I still add the maple syrup if I was making these vegetarian ? <br />
 
Trudi D. September 19, 2017
Yes. Maple syrup comes from a vegetarian source.
 
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. <br /><br />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. <br /><br />I also saved some time by skipping the roasted poblano pepper and using Pepper Jack cheese instead to give it little kick. <br /><br />This is one of the best savory muffins I've ever tried and it will be a sustaining breakfast for me. <br /><br />
 
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!!
 
iSmk May 9, 2015
*too
 
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!!
 
Author Comment
savorthis March 22, 2015
So glad you liked them. It's about time I made another batch too....
 
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.<br /><br />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. <br />
 
Nicholas A. January 24, 2015
This recipe poisoned my children
 
Bonny S. January 27, 2015
how did they poison your children too healthy?
 
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.
 
Author Comment
savorthis January 22, 2015
:)
 
bulldawgmama January 22, 2015
Great point! <br />
 
chris April 23, 2015
Resistance is futile ... we MUST change things ... :)
 
Andrea L. January 21, 2015
I made them and think they are tasty!<br />
 
Author Comment
savorthis January 22, 2015
Glad you liked 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.