Scrambled Egg Muffins Recipe

Eggs: The main protein component, providing structure and richness to the muffins.

Milk: Adds creaminess and helps to create a smooth texture.

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

Bell peppers: Adds a sweet, crunchy texture and vibrant color.

Spinach: Provides a boost of vitamins and minerals, adding a healthy green element.

To achieve a fluffier texture in your scrambled egg muffins, make sure to whisk the eggs and milk thoroughly until the mixture is well-aerated. This incorporates more air, resulting in lighter and more tender muffins.

• eggs - Substitute with tofu: Tofu can be crumbled and seasoned to mimic the texture and flavor of scrambled eggs, making it a great vegan alternative.

• milk - Substitute with almond milk: Almond milk provides a similar consistency and moisture without the dairy, suitable for lactose-intolerant individuals.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a good source of B vitamins, perfect for a dairy-free option.

• chopped bell peppers - Substitute with chopped zucchini: Zucchini has a similar texture and adds a mild flavor, making it a versatile substitute.

• chopped spinach - Substitute with kale: Kale provides a similar nutritional profile and texture, adding a slightly different but pleasant flavor.

• Allow the scrambled egg muffins to cool completely before storing. This prevents 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.
• Store the container in the refrigerator. The scrambled egg muffins will stay fresh for up to 4 days.
• For longer storage, wrap each muffin individually in plastic wrap or aluminum foil. This helps to prevent freezer burn.
• Place the wrapped muffins in a resealable freezer bag or an airtight container. Label the bag with the date to keep track of freshness.
• Store the muffins in the freezer. They can be frozen for up to 3 months.
• To reheat, unwrap the muffins and place them on a microwave-safe plate. Microwave on high for 30-60 seconds, or until heated through.
• Alternatively, you can reheat the muffins in the oven. Preheat the oven to 350°F (175°C), place the muffins on a baking sheet, and bake for 10-15 minutes, or until warmed through.
• Enjoy your scrambled egg muffins as a quick and convenient breakfast or snack!

• 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 in 15-second intervals.
  4. Let them sit for a minute before serving to evenly distribute the heat.

• 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 heated through.
  5. Remove from the oven and let them cool slightly before serving.

• 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 sheet.
  3. Heat for 8-10 minutes, checking halfway through to ensure they don’t overcook.
  4. Let them 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 about 5-7 minutes, turning occasionally 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 the specified temperature.

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

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

• Mixing bowl: A container to combine all the ingredients.

• Measuring cups: Ensures accurate measurement of milk, cheese, and vegetables.

• Knife: Used to chop the bell peppers and spinach.

• Cutting board: Provides a safe surface for chopping vegetables.

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

• Oven mitts: Protects your hands when handling the hot muffin tin.

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

Pre-chop ingredients: Chop the bell peppers and spinach the night before and store them in the fridge.

Use pre-shredded cheese: Save time by using pre-shredded cheese instead of shredding it yourself.

Mix in a large batch: Double or triple the egg mixture and store it in the fridge for quick use throughout the week.

Line the muffin tin: Use silicone muffin liners to avoid greasing the tin and make cleanup easier.

Preheat the oven early: Start preheating the oven while you prepare the ingredients to save time.