Scrambled Egg Muffins: Pizza Style

Name: Scrambled Egg Muffins: Pizza Style
Total time: 30 min
Ingredients: 1 large red bell pepper, seeded, deveined, and diced, about 1 cup; 1 bunch (5 to 6) green onions, cut into thin slices, about 1 cup; 4 ounces pepperoni, diced, about 1 cup; 1 to 2 large portobello mushrooms, stemmed and diced, about 1 cup; 6 large eggs; 1⁄4 cup half-and-half; 1 teaspoon kosher salt; 1 teaspoon coarse black pepper; 4 ounces mozzarella cheese, shredded, about 1 cup; 1⁄2 cup your favorite marinara sauce; 4 ounces Parmesan cheese, grated, about 1 cup; 4 ounces ricotta cheese, about 1⁄2 cup; 2 tablespoons fresh Italian parsley, chopped

Estate Comforts

Scrambled Egg Muffins: Pizza Style

Print Recipe

The Strategy:

Embrace effortless mornings by preparing these savory egg muffins ahead of time, ensuring a warm, delightful bite is always just moments away. Unlike traditional scrambled eggs, baking transforms them into fluffy, individualized servings, inviting endless delicious combinations with your favorite mix-ins for a burst of flavor. Perfect for a bustling brunch or a quick, satisfying snack, these charming egg muffins present beautifully and can be enjoyed warm or at room temperature.

Makes: 12 muffins | Total Time: 30 minutes till they’re ready

Ingredients

Veggies, Pepperoni and Eggs

1 large red bell pepper, seeded, deveined, and diced, about 1 cup
1 bunch (5 to 6) green onions, cut into thin slices, about 1 cup
4 ounces pepperoni, diced, about 1 cup
1 to 2 large portobello mushrooms, stemmed and diced, about 1 cup
6 large eggs
1⁄4 cup half-and-half

Cheeses, Sauce and Herbs

1 teaspoon kosher salt
1 teaspoon coarse black pepper
4 ounces mozzarella cheese, shredded, about 1 cup
1⁄2 cup your favorite marinara sauce
4 ounces Parmesan cheese, grated, about 1 cup
4 ounces ricotta cheese, about 1⁄2 cup
2 tablespoons fresh Italian parsley, chopped

Overhead prep shot of a metal muffin tin, whisked eggs, diced pepperoni, shredded mozzarella, and bell peppers on marble

Instructions

Preheat your oven to 350°.
Coat a 12-cup muffin tin with vegetable oil spray. Divide the veggies and place a little bit of each one into the bottom of the muffin cups.
Whisk the eggs and half-and-half in a bowl until pale-yellow and frothy. Season with salt and pepper. Stir in the mozzarella cheese. Pour into the muffin cups over the veggies. Spoon a teaspoon of marinara sauce on each egg cup. Sprinkle Parmesan cheese on top of everything.
Bake until the eggs are set, and the cheese is golden, about 20 minutes. Cool the muffins in the tin for about 5 minutes. Transfer to a platter and serve warm or at room temperature. Garnish with a spoonful of ricotta cheese and a sprinkle of Italian parsley on top of each.

Extreme close-up action shot dolloping red marinara sauce onto whisked eggs and pepperoni inside a metal muffin tin

The full recipe lives in the Vault

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Make It “My Way”:
If you’ve ever craved pizza for breakfast, these muffins might soothe the beast! However, you can use this recipe to create any flavor of muffin you want. This is an “egg-cellent” way to use the leftovers in your fridge. Here are two awesome combos:

• Steak and Eggs: For steak and egg muffins, substitute with leftover cooked beef and diced cooked potatoes. A little fresh rosemary will pull the flavors together.
• Smoked Salmon: Skip the bagel and add some smoked salmon, capers, and diced red onion with cubes of cream cheese into your egg muffins for a Sunday morning treat.

It’s your egg muffin, your way!

The Heart of the Table

Baking these clever little egg muffins in advance provides more than just a quick morning meal; it offers the gift of time. In the hustle of modern life, opening the fridge to find a wholesome, vibrant breakfast already prepared is a small, profound act of grace you bestow upon yourself and your family.

A gorgeous single-view lifestyle photo of freshly prepared Scrambled Egg Muffins: Pizza Style.

Neighborly Grace

THE PRESENTATION: Serve them slightly warm on a large, communal platter. The final dollop of ricotta and fresh Italian parsley elevates them from a simple snack to a proper, composed dish.
THE POUR: Complement the pizza-inspired flavors with a sparkling water garnished with a lemon wheel, or a light, refreshing iced tea.
THE VIBE: Vibrant and ready for anything. The perfect fuel for a busy weekday morning or a casual Saturday gathering in the kitchen.

Chef’s Recommendations

Fruit on the Table: Blueberry Crumble Parfaits
The Morning Cup: Irish Coffee & Mexican Hot Chocolate
A First Bite: Avocado Toasts with Pickled Red Onion
The Brunch Cocktail: Spicy Bloody Marie

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Scrambled Egg Muffins: Pizza Style

Scrambled Egg Muffins: Pizza Style

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

✨ The Gilded Swaps