Egg and Cheese Breakfast Muffins


I made these breakfast muffins yesterday because I was looking for a quick breakfast for the hubby and I while I while we were getting tasks done around the house. They are made with scrambled eggs which adds a very nice texture to the muffin. These muffins are quick and easy to make, plus they freeze well.  They are a great breakfast on-the-go!

They are packed full of egg and cheese with a little bit of fresh dill. I didn’t add any bacon, sausage or ham to these muffins but you certainly could. If you’re looking for more of a spicy breakfast you could add some peppers and onions and serve with a little salsa or whatever you like. Diced cooked potatoes might be good too.


Egg, Cheese Breakfast Muffins

Egg and Cheese Breakfast Muffins

Makes: 12 muffins


  • 4 eggs, scrambled
  • 2 cups flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup cheddar cheese, grated, divided
  • 3/4 cup milk
  • 1/4 cup oil
  • 1 raw egg
  • 1 Tablespoon fresh dill, roughly chopped
  • bacon, sausage or ham (optional)


  1. Preheat the oven to 400.  Lightly grease a 12-cup muffin pan.
  2. Coarsely chop the scrambled eggs.
  3. In a medium-sized bowl, stir together the flour, baking powder, dry mustard, salt, black pepper and dill.  Stir in 3/4 cup of the cheese, and the cooked eggs.
  4. Whisk together the milk, oil, and egg.  Stir the liquids into the dry ingredients just until blended.
  5. Divide batter evenly among the muffin cups.  Sprinkle with the remaining cheese.
  6. Bake the muffins 20 to 25 minutes, until lightly browned.


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