Scrambled Egg Muffins Recipe

Eggs: The main protein source and base for the muffins.

Milk: Adds creaminess and helps to bind the ingredients together.

Cheddar cheese: Provides a rich, creamy texture and savory flavor.

Bell pepper: Adds a sweet and slightly tangy flavor, along with a bit of crunch.

Onion: Adds a nice crunch and depth of flavor to the muffins.

Salt: Enhances the overall flavor of the muffins.

Pepper: Adds a bit of heat and enhances the other flavors.

To ensure your scrambled egg muffins are fluffy and tender, avoid overmixing the egg mixture. Whisk the eggs and milk just until combined, then gently fold in the cheese, bell pepper, and onion. Overmixing can lead to dense and rubbery muffins.

• 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 provides a similar consistency.

• cheddar cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a good vegan substitute.

• bell pepper - Substitute with zucchini: Diced zucchini can add a similar texture and mild flavor.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to 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 dish.

• Allow the scrambled egg muffins to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make them soggy.

• For storing in the refrigerator:

  • Place the cooled muffins in an airtight container or wrap them individually in plastic wrap.
  • Store in the refrigerator for up to 4 days.
  • To reheat, microwave each muffin on high for about 30-45 seconds or until heated through.

• For freezing:

  • Wrap each cooled muffin tightly in plastic wrap or aluminum foil to prevent freezer burn.
  • Place the wrapped muffins in a freezer-safe zip-top bag or airtight container.
  • Label the bag or container with the date to keep track of freshness.
  • Freeze for up to 3 months.

• To reheat from frozen:

  • Remove the desired number of muffins from the freezer.
  • Unwrap and place on a microwave-safe plate.
  • Microwave on high for 1-2 minutes, checking halfway through, until heated thoroughly.
  • Alternatively, you can reheat in the oven. Preheat the oven to 350°F (175°C), place the muffins on a baking sheet, and bake for about 10-15 minutes or until warmed through.

• For best results, avoid reheating multiple times as this can affect the texture and flavor of the muffins.

• 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.
  4. Check if they are heated through; if not, continue heating in 10-second intervals.

• 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 they are warmed through.

• Toaster Oven Method:

  1. Preheat the 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 to ensure they do not overcook.

• 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 minutes, turning occasionally, until warmed through.

• Air Fryer Method:

  1. Preheat the air fryer to 300°F (150°C).
  2. Place the scrambled egg muffins in the air fryer basket.
  3. Heat for 3-5 minutes, checking halfway to ensure they are evenly heated.

• 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 combine all the ingredients.

• Whisk: Used to mix the eggs and milk thoroughly.

• Muffin tin: Used to hold the egg mixture and shape it into muffins while baking.

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

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

• Knife: Used to dice the bell pepper and onion.

• Cutting board: Used as a surface to dice the bell pepper and onion.

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

Pre-chop vegetables: Dice the bell pepper and onion in advance and store them in the fridge.

Use pre-shredded cheese: Save time by using store-bought shredded cheddar cheese.

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

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

Mix in a blender: Combine eggs, milk, and seasonings in a blender for a smoother mixture.