Salsa Scrambled Egg Muffin Cups (2025)

If you’re looking for an easy make-ahead breakfast,you’ll love this Scrambled Egg Muffin recipe! Made in just 25 minutes you are bound to love these irresistible cups!

Who doesn’t love meal prep breakfasts that you can make up a few days ahead of time and have a quick and easy on-the-go breakfast ready each morning? These egg muffins solve all the problems of the morning rush in one little muffin.

I love experimenting with new make ahead breakfast ideas, and these are definitely a keeper! They’re so simple to make and areflavored with just a bit of parmesan cheese and salsa.

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🍽️ Why This Recipe Works

Customizable – Add in your favorite meats, cheese, or veggies to change the flavors.

Fast to Make – You can seriously throw this together and be eating it in 25 minutes.

Great for Making Ahead – It’s always a huge time saver when you get a chance to meal prep. Yum!

Freezer Friendly – Make a couple batch of these and pop them in the freezer and pull out a couple days at a time. This really cut down on my stressful mornings. Use the Freezer Labels to mark the bag and also use the Freezer Tips and Storage Times to keep track how long your food is good.

🍳 Ingredients

It’s pretty impressive that you can make these fluffy egg cups with only four ingredients. I can’t wait for you to sink your teeth into them! Here are the ingredients you will need:

Eggs & Salsa: The main ingredients are salsa and eggs. I love eating eggs with salsa on them, so it was a no-brainer to use them both in these egg muffins.

Salt & Pepper: You just need enough to make it taste the way you want. Use as little or as much as you want, and you’ll be all set.

Parmesan Cheese: The salty flavor of the parmesan goes so good with the eggs and salsa. Swap with mozzarella, cheddar, or a combination of both. Go wild with the cheese to adjust the flavors as you wish.

🥚 Instructions

Step One: Place a heaping fork full of chunky salsa into the bottom of each muffin tin. Crack an egg over top each. Sprinkle with salt and pepper. Then use a fork to break open the yolk and gently mix the salsa and egg together. You want more of a marbled look rather than a full-on scramble.

Step Two: Top with parmesan cheese and bake for about 20 minutes.

Step Three: Once cooked, run a dinnerknife around the edges to scoopthe egg cups out of the muffin tin. I found it is best to do this while they are still warm to avoid any sticking.

Step Four: Store for up to three days in the fridge in an airtight container. To reheat, microwave for about 30 seconds.

📌 Expert Tips

• Add in your favorite ingredients. Add ham, bacon, sausage, veggies, cheddar cheese, or anything else you enjoy. Each egg cup can be different too!
• It’s a must to use non-stick spray. It keeps the egg muffins from sticking to the pan. I prefer to use silicone or paper muffin liners.
• Don’t over bake the egg cups, or they will be dry and not as yummy.
• Be careful not to add too much to each cup when adding extra ingredients. Overfilling the cups will mean that they take longer to bake, so take that into consideration.

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