Scrambled Egg Muffins Recipe

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

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

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

Bell pepper: Adds a crunchy texture and a burst of color.

Onion: Provides a subtle sweetness and depth of flavor.

Salt: Enhances the overall flavor of the muffins.

Black pepper: Adds a touch of heat and complexity.

To achieve perfectly fluffy scrambled egg muffins, make sure to whisk the eggs and milk thoroughly until the mixture is well combined and slightly frothy. This incorporates air into the eggs, resulting in a lighter texture. Additionally, finely dicing the bell pepper and onion ensures even distribution and prevents large chunks from sinking to the bottom of the muffin tin.

• 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 offers a cheesy flavor and is a popular choice for vegans.

• bell pepper - Substitute with zucchini: Diced zucchini can add a similar texture and moisture to the muffins.

• onion - Substitute with leek: Leeks have a milder flavor and can be used as a substitute for onions.

• 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 but with a slightly different flavor profile.

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

• For short-term storage, place the muffins in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 4 days.

• To freeze, individually wrap each muffin in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps them fresh.

• Place the wrapped muffins in a large freezer-safe bag or an airtight container. Label the container with the date to keep track of their freshness.

• When ready to eat, remove the desired number of muffins from the freezer. Unwrap them and place them on a microwave-safe plate.

• Microwave on high for 1-2 minutes, or until heated through. Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes.

• For an extra touch of freshness, sprinkle a little more cheddar cheese on top before reheating. This will give them a melty, gooey finish.

• Enjoy your scrambled egg muffins as a quick breakfast or a protein-packed snack on the go!

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the scrambled egg muffins on a baking sheet.
  3. Cover them with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes, or until warmed through.

• Microwave Method:

  1. Place a scrambled egg muffin on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Microwave on medium power for 30-60 seconds, checking halfway through.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the scrambled egg muffins on the toaster oven tray.
  3. Heat for about 10 minutes, or until they are warmed through and slightly crispy on the edges.

• 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.
  4. Cover with a lid and heat for about 5-7 minutes, flipping halfway through to ensure even warming.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the scrambled egg muffins in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure they don't overcook.

• Steam Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the scrambled egg muffins in the steamer basket.
  3. Cover and steam for about 5 minutes, or until heated through.

• Oven: Preheat to 375°F (190°C) to bake the muffins.

• Muffin tin: Grease this to hold the egg mixture and shape the muffins.

• Mixing bowl: Use this to whisk together the eggs, milk, and other ingredients.

• Whisk: Essential for mixing the eggs and milk thoroughly.

• Measuring cup: Measure out the milk accurately.

• Cheese grater: Shred the cheddar cheese if it’s not pre-shredded.

• Cutting board: Dice the bell pepper and onion on this surface.

• Knife: Use a sharp knife to dice the bell pepper and onion.

• Spoon: Stir the ingredients together in the mixing bowl.

• Oven mitts: Protect your hands when placing the muffin tin in the oven and taking it out.

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

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

Use a measuring cup: Pour the egg mixture into the muffin tin using a measuring cup for even distribution.

Shred cheese ahead: Shred the cheddar cheese beforehand and keep it in an airtight container.

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

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