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Scrambled Egg Muffins


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Serving Size: 1 muffin


  • 2 cups vegetables (washed and diced) (broccoli, red or green bell peppers, onion)
  • 6 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup low fat cheddar cheese, shredded


  1. Preheat oven to 350°F. Spray muffin tin with nonstick spray.
  2. Add chopped vegetables to the muffin tin.
  3. Beat eggs in a bowl. Stir in salt, pepper, and garlic powder.
  4. Pour eggs into the muffin tin and bake 20-25 minutes. Remove the tin from the oven during the last 3 minutes of baking. Sprinkle the cheese on top of the muffins and return the tin to the oven.
  5. Bake until the temperature reaches 160°F or a knife inserted near the center comes out clean.


Use other vegetables such as mushrooms, tomato, or spinach instead of broccoli and peppers.

Diced means to cut into small pieces (1/4 inch or less).

Vegetables can be prepared the night before and stored in the refrigerator for a quick breakfast.

Bake in an 8" x 8" pan for about 20 minutes.

Add ham or Canadian bacon.

Serve leftovers in tortillas or with a green salad and roll for a meal idea.

Watch How to Make Scrambled Egg Muffins.

Nutrition Facts

6 Servings Per Container
Serving Size: 1 muffin

Amount Per Serving

Calories 110

% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Cholesterol 190mg
Sodium 200mg
Total Carbohydrates 4g
Dietary Fiber 1g
Total Sugars 2g
Added Sugars
Protein 8g

Vitamin D 1mcg
Calcium 77mg
Iron 1mg
Potassium 176mg

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

NA* - We are currently in the process of integrating the new FDA Nutrition Standards. Added Sugar information is not currently avaliable for the recipe. We will be updating the information shortly.

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