Scrambled Egg Muffins Recipe

Eggs: The main protein source for the muffins, providing structure and richness.

Milk: Adds moisture and helps to create a fluffy texture in the muffins.

Shredded cheese: Melts into the muffins, adding a creamy and savory flavor.

Bell peppers: Diced and added for a crunchy texture and vibrant color.

Onions: Diced and included for a subtle sweetness and depth of flavor.

Salt: Enhances the overall flavor of the muffins.

Pepper: Adds a hint of spice and balances the flavors.

When preparing scrambled egg muffins, ensure that you whisk the eggs and milk thoroughly to incorporate air into the mixture. This will result in a lighter, fluffier texture. Additionally, evenly distribute the diced bell peppers and onions to ensure each muffin has a balanced flavor.

• eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and is a great vegan alternative.

• eggs - Substitute with chia seeds: Mix chia seeds with water to create a gel-like consistency that can replace eggs in binding the ingredients together.

• milk - Substitute with almond milk: Almond milk provides a similar consistency and is a good dairy-free option.

• milk - Substitute with coconut milk: Coconut milk adds a slight sweetness and creaminess, making it a good alternative for those avoiding dairy.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor without the dairy, suitable for vegan diets.

• shredded cheese - Substitute with vegan cheese: Vegan cheese melts similarly to regular cheese and is a good dairy-free option.

• diced bell peppers - Substitute with diced zucchini: Zucchini provides a similar texture and can add a mild flavor to the muffins.

• diced bell peppers - Substitute with diced tomatoes: Tomatoes add a juicy texture and a slightly tangy flavor, making them a good alternative.

• diced onions - Substitute with green onions: Green onions offer a milder flavor and can be used in a similar quantity.

• diced onions - Substitute with shallots: Shallots provide a slightly sweeter and more delicate flavor compared to regular onions.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can be used to spice up the muffins.

• Allow the scrambled egg muffins to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Place the cooled muffins in an airtight container. You can use a plastic container with a tight-fitting lid or a resealable plastic bag.
• If stacking the muffins, place a piece of parchment paper between layers to prevent them from sticking together.
• Store the container in the refrigerator. The scrambled egg muffins will stay fresh for up to 4 days.
• For longer storage, consider freezing the muffins. Wrap each muffin individually in plastic wrap or aluminum foil. This extra layer helps protect them from freezer burn.
• Place the wrapped muffins in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.
• When ready to eat, thaw the muffins in the refrigerator overnight. Alternatively, you can reheat them directly from frozen.
• To reheat, unwrap the muffins and place them on a microwave-safe plate. Microwave on high for 30-60 seconds, or until heated through. You can also reheat them in a preheated oven at 350°F (175°C) for about 10 minutes.
• Enjoy your scrambled egg muffins warm, and feel free to pair them with a fresh salad or a side of fruit for a complete meal.

• Microwave Method:

  1. Place the scrambled egg muffins on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Heat on medium power for 30-60 seconds, checking halfway through to ensure they are heated evenly.
  4. Let them sit for a minute before enjoying.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the scrambled egg muffins on a baking sheet.
  3. Cover them loosely with aluminum foil to prevent them from drying out.
  4. Bake for 10-15 minutes or until heated through.
  5. Remove from the oven and let them cool slightly before serving.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the scrambled egg muffins directly on the toaster oven rack or on a small baking sheet.
  3. Heat for 8-10 minutes, checking halfway through to ensure they are warming evenly.
  4. Allow them to cool slightly before enjoying.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the scrambled egg muffins in the skillet and cover with a lid.
  4. Heat for 5-7 minutes, flipping halfway through to ensure even heating.
  5. Remove from the skillet and let them cool slightly before serving.

• Oven: Used to bake the scrambled egg muffins at a consistent temperature of 375°F (190°C).

• Muffin tin: Holds the egg mixture in individual portions for baking.

• Cooking spray: Used to grease the muffin tin to prevent the muffins from sticking.

• Mixing bowl: Where you whisk together the eggs, milk, and other ingredients.

• Whisk: Used to blend the eggs and milk together smoothly.

• Measuring cups: Used to measure the milk, cheese, bell peppers, and onions accurately.

• Knife: Used to dice the bell peppers and onions.

• Cutting board: Provides a safe surface for dicing the vegetables.

• Spatula: Helps to stir in the cheese, bell peppers, and onions into the egg mixture.

• Oven mitts: Protect your hands when placing the muffin tin in the oven and removing it.

• Cooling rack: Allows the muffins to cool slightly before serving.

Prep ingredients ahead: Dice the bell peppers and onions the night before to save time in the morning.

Use pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

Batch cooking: Double the recipe and freeze the extra scrambled egg muffins for quick breakfasts later.

Non-stick spray: Use a non-stick spray on the muffin tin to make cleanup faster.

Mix in a pitcher: Whisk the eggs and milk in a pitcher for easy pouring into the muffin tin.