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: 12
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: 12
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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Recipe Comments

2 thoughts on “Scrambled Egg Muffins

  1. Susan Johnson

    Since my husband is gluten intolerant, I’m wondering if I could make these with Bob’s GF Cornbread mix.

    Reply
    1. recipe specialist

      We haven’t tried this recipe with our Gluten Free Cornbread Mix, but if you want to use this mix please note that it does contain baking powder and baking soda soda, as well as sugar and other ingredients so these amounts may need to be adjusted in the recipe. A better alternative may be to use our Gluten Free 1-to-1 Baking Flour in place of the All Purpose Flour that the recipe calls for.

      Reply

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