Scrambled Egg Muffins

These muffins fit my ongoing quest to get more protein into breakfast on those days when I need to grab something quick and portable.  Developed by Savor This in partnership with Food52.  Photo courtesy of Bobbi Lin.

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Votes: 10
Rating: 3.5
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Servings 12muffins
Prep Time 20minutes
Cook Time 15minutes
Submitted By Savor This
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 10
Rating: 3.5
You:
Rate this recipe!
Servings 12muffins
Prep Time 20minutes
Cook Time 15minutes
Submitted By Savor This
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  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.
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