Scrambled Egg Muffins Recipe

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

Milk: Adds creaminess and helps to make the eggs fluffy.

Cheese: Adds a rich, savory flavor and helps to bind the ingredients together.

Bell pepper: Adds a sweet, crunchy texture and a pop of color.

Onion: Adds a bit of sharpness and depth of flavor.

Ham: Provides a savory, meaty flavor.

Salt: Enhances the overall flavor of the muffins.

Pepper: Adds a bit of heat and depth to the flavor profile.

When preparing scrambled egg muffins, ensure that you whisk the eggs and milk thoroughly to incorporate air, which will result in a lighter, fluffier texture. Additionally, finely dice the bell pepper, onion, and ham to ensure even distribution throughout the muffins, providing a consistent burst of flavor in every bite.

• 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 suitable for those who are lactose intolerant or vegan.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a good option for vegans.

• diced bell pepper - Substitute with diced zucchini: Zucchini has a similar texture and can add a different but pleasant flavor to the muffins.

• diced onion - Substitute with green onions: Green onions provide a milder flavor and can add a bit of color to the muffins.

• diced ham - Substitute with diced mushrooms: Mushrooms can add a savory, umami flavor and are a great vegetarian option.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste.

• pepper - Substitute with paprika: Paprika can add a mild heat and a smoky flavor, giving a different dimension to the muffins.

• Allow the scrambled egg muffins to cool completely at room temperature before storing.
• Place the cooled muffins in an airtight container or a resealable plastic bag.
• Store in the refrigerator for up to 4 days to maintain freshness.
• For longer storage, wrap each muffin individually in plastic wrap or aluminum foil.
• Place the wrapped muffins in a freezer-safe bag or container.
• Label the container with the date to keep track of freshness.
• Freeze for up to 3 months for optimal taste and texture.
• To reheat, remove the desired number of muffins from the freezer.
• Unwrap and place on a microwave-safe plate.
• Microwave on high for 1-2 minutes or until heated through.
• Alternatively, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.
• Enjoy your scrambled egg muffins as a quick and delicious 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 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 10-15 minutes or until heated through.
  5. 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. Allow them to cool slightly 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 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 a consistent temperature of 375°F (190°C).

• Mixing bowl: A large bowl to whisk together the eggs and milk and to mix in the other ingredients.

• Whisk: Essential for thoroughly combining the eggs and milk to create a smooth mixture.

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

• Cutting board: Provides a safe surface for dicing the bell pepper, onion, and ham.

• Knife: Necessary for dicing the bell pepper, onion, and ham into small, uniform pieces.

• Muffin tin: Holds the egg mixture in individual portions, allowing them to bake into muffin shapes.

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

• Cooling rack: Allows the muffins to cool slightly after baking, making them easier to remove from the tin.

Prepare ingredients in advance: Dice the bell pepper, onion, and ham the night before to save time in the morning.

Use pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

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

Line the muffin tin: Use silicone muffin liners or paper liners to make cleanup quicker and easier.

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