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.

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.

• 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.

• 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.

• 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 30-45 seconds. Check if they are warmed through. If not, continue heating in 10-second intervals until hot.
  4. Let them sit for a minute before serving to allow the heat to distribute evenly.

• 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 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, or until warmed through.
  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 butter or olive oil to the skillet.
  3. Place the scrambled egg muffins in the skillet and cover with a lid.
  4. Heat for 5-7 minutes, turning occasionally, until warmed through.
  5. Serve immediately while hot.

• 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.

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.