Scrambled Egg Muffins Recipe

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

Milk: Adds creaminess and helps to blend the ingredients smoothly.

Shredded cheese: Adds a rich, creamy texture and enhances the flavor.

Bell peppers: Adds a sweet crunch and vibrant color to the muffins.

Onions: Provides a savory depth of flavor and a bit of texture.

Salt: Enhances the overall flavor of the muffins.

Pepper: Adds a touch of heat and complements the other flavors.

When preparing scrambled egg muffins, ensure that you finely chop the bell peppers and onions to achieve a uniform texture and even distribution throughout the muffins. This will not only enhance the flavor but also ensure that each bite contains a balanced mix of ingredients. Additionally, consider using a non-stick muffin tin or silicone muffin cups to make removal easier and to maintain the shape of the muffins.

• eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and is a great plant-based alternative.

• milk - Substitute with almond milk: Almond milk is a dairy-free option that provides a similar consistency to regular milk.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a vegan-friendly alternative.

• chopped bell peppers - Substitute with chopped zucchini: Zucchini provides a similar texture and can add a mild flavor to the muffins.

• chopped onions - Substitute with chopped leeks: Leeks offer a milder onion flavor and can be a good alternative.

• 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 muffins.

• Allow the scrambled egg muffins to cool completely at room temperature before storing.
• Place the muffins in an airtight container or a resealable plastic bag. Ensure there's no excess air to maintain freshness.
• Store the container or bag in the refrigerator. The muffins will stay fresh for up to 4 days.
• For longer storage, wrap each muffin individually in plastic wrap or aluminum foil. This helps prevent freezer burn.
• Place the wrapped muffins in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Store the muffins in the freezer for up to 3 months.
• 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 a scrambled egg muffin on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Heat on medium power for 30-45 seconds.
  4. Check if it's heated through; if not, continue 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 heated through.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the scrambled egg muffins directly on the rack or on a small baking tray.
  3. Heat for 8-10 minutes, checking halfway through to ensure they don't 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 5-7 minutes, flipping halfway through, until warmed evenly.

• 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 not overcooked.

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

• Mixing bowl: Whisk together the eggs and milk, and combine all ingredients.

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

• Measuring cups: Measure out the milk, shredded cheese, bell peppers, and onions accurately.

• Knife: Chop the bell peppers and onions into small pieces.

• Cutting board: Provide a safe surface for chopping the vegetables.

• Muffin tin: Pour the egg mixture into this to shape the muffins.

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

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

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

Pre-chop vegetables: Chop the bell peppers and onions in advance and store them in the fridge.

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

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

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

Mix in a large measuring cup: Use a large measuring cup to mix and pour the egg mixture directly into the muffin tin.