Scrambled Egg Muffins Recipe

Eggs: The base of the recipe, providing protein and structure.

Milk: Adds creaminess and helps to fluff up the eggs.

Shredded cheese: Melts into the eggs, adding a rich, cheesy flavor.

Bell peppers: Adds color, crunch, and a slight sweetness.

Onions: Provides a savory depth of flavor.

Salt: Enhances the overall taste of the muffins.

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

When whisking the eggs and milk, ensure you achieve a smooth and uniform mixture to avoid any lumps. This will help the scrambled egg muffins have a consistent texture. Additionally, finely dice the bell peppers and onions to ensure even distribution throughout the muffins, giving each bite a balanced flavor.

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

• milk - Substitute with almond milk: Almond milk is a dairy-free option that adds a subtle nutty flavor.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a vegan-friendly option.

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

• diced onions - Substitute with green onions: Green onions provide a milder taste and a pop of color.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile.

• Allow the scrambled egg muffins to cool completely at room temperature before storing. This prevents condensation and sogginess.
• Once cooled, place the muffins in an airtight container. For added freshness, you can wrap each muffin individually in plastic wrap or aluminum foil before placing them in the container.
• Store the container in the refrigerator for up to 4-5 days. This keeps the eggs and vegetables fresh and safe to eat.
• For longer storage, consider freezing the muffins. Place the cooled muffins on a baking sheet in a single layer and freeze for about 1-2 hours. This initial freezing step prevents them from sticking together.
• After the initial freeze, transfer the muffins to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to eat, reheat the muffins directly from the freezer. Microwave on high for 1-2 minutes or until heated through. Alternatively, you can reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes.
• For best texture and flavor, consume frozen muffins within 2-3 months.

• Microwave Method:

  1. Place your 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 about 30-45 seconds. Check if they're heated through. If not, continue in 15-second intervals.
  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 drying out.
  4. Bake for about 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 tray.
  3. Heat for 8-10 minutes, checking halfway through to ensure they don’t overcook.
  4. Allow them to cool for a minute before eating.

• 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 about 5-7 minutes, turning occasionally to ensure even heating.
  5. Once warmed through, remove from the skillet and serve immediately.

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

• Mixing bowl: Used to whisk together the eggs and milk, and to mix in the cheese, bell peppers, onions, salt, and pepper.

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

• Muffin tin: Used to hold the egg mixture in individual portions for baking.

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

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

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

• Cutting board: Used as a surface to safely dice the bell peppers and onions.

• Oven mitts: Used to safely handle the hot muffin tin when removing it from the oven.

Pre-chop vegetables: Dice bell peppers and onions in advance and store them in the fridge to save time.

Use pre-shredded cheese: Opt for pre-shredded cheese to eliminate the need for grating.

Batch cooking: Make a larger batch of scrambled egg muffins and freeze extras for quick breakfasts.

Non-stick spray: Use non-stick spray on the muffin tin for easy cleanup.

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