Scrambled Egg Muffins Recipe

Name: Scrambled Egg Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 400u00b0 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.

827

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Scrambled Egg Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Scrambled Egg Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions