Scrambled egg muffins are a delightful and convenient way to enjoy a hearty breakfast on the go. These muffins are packed with protein and vegetables, making them a nutritious start to your day. Perfect for meal prepping, they can be made ahead of time and enjoyed throughout the week.
If you don't usually keep bell pepper or onion in your kitchen, you might need to pick these up at the supermarket. Fresh bell pepper adds a sweet crunch, while onion provides a savory depth of flavor. Both are essential for adding texture and taste to your scrambled egg muffins.

Ingredients For Scrambled Egg Muffins Recipe
Eggs: The main protein source for the muffins, providing structure and richness.
Milk: Adds creaminess and helps to create a fluffy texture.
Cheddar cheese: Offers a sharp, tangy flavor and melts beautifully into the muffins.
Bell pepper: Adds a sweet, crunchy texture and vibrant color.
Onion: Provides a savory depth of flavor and a slight crunch.
Salt: Enhances the overall flavor of the muffins.
Black pepper: Adds a hint of spice and balances the flavors.
Technique Tip for Making This Recipe
When whisking the eggs and milk, ensure you achieve a smooth and homogenous mixture to create a consistent texture in your scrambled egg muffins. For an extra fluffy result, you can incorporate a bit of baking powder into the mixture. Additionally, finely dicing the bell pepper and onion ensures even distribution and prevents large chunks from sinking to the bottom.
Suggested Side Dishes
Alternative Ingredients
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 provides a similar consistency and is a good option for those who are lactose intolerant or vegan.
cheddar cheese - Substitute with nutritional yeast: Nutritional yeast has a cheesy flavor and is a popular choice for vegans.
bell pepper - Substitute with zucchini: Diced zucchini can add a similar texture and a mild flavor to the muffins.
onion - Substitute with green onions: Green onions offer a milder flavor and can be used as a direct replacement.
salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami.
black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different taste.
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How to Store or Freeze Your Muffins
To store your scrambled egg muffins, first allow them to cool completely at room temperature. This prevents condensation and sogginess.
Once cooled, place the muffins in an airtight container. You can layer them with parchment paper to avoid sticking.
Store the container in the refrigerator for up to 4 days. Reheat in the microwave for about 30 seconds or until warmed through.
For freezing, let the muffins cool completely as well.
Individually wrap each muffin in plastic wrap or aluminum foil. This helps maintain their texture and flavor.
Place the wrapped muffins in a resealable freezer bag or an airtight container. Label with the date for easy tracking.
Freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator.
Reheat in the microwave for 1-2 minutes or until heated through. Alternatively, you can reheat in a preheated oven at 350°F (175°C) for about 10 minutes.
How to Reheat Leftovers
Microwave Method:
- Place the scrambled egg muffins on a microwave-safe plate.
- Cover them with a damp paper towel to retain moisture.
- Heat on medium power for 30-45 seconds. Check if they are warmed through. If not, continue heating in 10-second intervals until hot.
- Let them sit for a minute before serving to allow the heat to distribute evenly.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the scrambled egg muffins on a baking sheet.
- Cover them loosely with aluminum foil to prevent drying out.
- Bake for 10-15 minutes, or until heated through.
- Remove from the oven and let them cool slightly before serving.
Toaster Oven Method:
- Preheat your toaster oven to 350°F (175°C).
- Place the scrambled egg muffins directly on the toaster oven rack or on a small baking sheet.
- Heat for 8-10 minutes, or until warmed through.
- Allow them to cool slightly before enjoying.
Stovetop Method:
- Heat a non-stick skillet over medium-low heat.
- Add a small amount of butter or olive oil to the skillet.
- Place the scrambled egg muffins in the skillet and cover with a lid.
- Heat for 5-7 minutes, turning occasionally, until warmed through.
- Serve immediately while hot.
Essential Tools for This Recipe
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 to create muffin shapes.
Muffin liners: Optional, but can be used to line the muffin tin for easier removal and cleanup.
Mixing bowl: Used to whisk together the eggs, milk, and other ingredients.
Whisk: Helps to combine the eggs and milk thoroughly.
Measuring cups: Used to measure out the milk, cheese, bell pepper, and onion accurately.
Measuring spoons: Used to measure the salt and black pepper.
Cheese grater: Used to shred the cheddar cheese if it is not pre-shredded.
Cutting board: Provides a surface to dice the bell pepper and onion.
Knife: Used to dice the bell pepper and onion.
Spatula: Helps to stir the ingredients together in the mixing bowl.
Cooling rack: Allows the muffins to cool slightly after baking.
Time-Saving Tips for Making This Recipe
Pre-chop ingredients: Dice the bell pepper and onion in advance and store them in the fridge.
Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of shredding it yourself.
Batch cooking: Double the recipe and freeze the extra scrambled egg muffins for quick breakfasts later.
Non-stick spray: Use non-stick spray on the muffin tin to make cleanup easier.
Mix in a blender: Blend the eggs and milk in a blender for a quicker, smoother mixture.

Scrambled Egg Muffins Recipe
Ingredients
Main Ingredients
- 6 Eggs
- ¼ cup Milk
- ½ cup Cheddar cheese, shredded
- ¼ cup Bell pepper, diced
- ¼ cup Onion, diced
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line with muffin liners.
- In a mixing bowl, whisk together the eggs and milk until well combined.
- Add the shredded cheese, bell pepper, onion, salt, and black pepper to the egg mixture. Stir to combine.
- Pour the mixture evenly into the prepared muffin tin, filling each cup about ¾ full.
- Bake in the preheated oven for 18-20 minutes, or until the muffins are set and lightly golden on top.
- Allow the muffins to cool slightly before removing from the tin. Serve warm.
Nutritional Value
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