Scrambled Egg Muffins Recipe

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

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

Shredded cheese: Provides a rich, cheesy flavor and helps to hold the muffins together.

Bell peppers: Adds a sweet and slightly crunchy texture to the muffins.

Onions: Adds a savory depth of flavor.

Salt: Enhances the overall flavor of the muffins.

Pepper: Adds a touch of spice and balances the flavors.

When preparing scrambled egg muffins, ensure that you finely dice the bell peppers and onions to achieve an even distribution throughout the mixture. This not only enhances the flavor but also ensures that each bite has a consistent texture. Additionally, using a whisk to thoroughly combine the eggs and milk will result in a fluffier and more uniform batter.

• 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 vegan option.

• diced bell peppers - Substitute with diced zucchini: Zucchini provides a similar texture and can add a different but pleasant flavor.

• diced onions - Substitute with diced shallots: Shallots have a milder taste and can be a good alternative for those who find onions too strong.

• 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 a good alternative for those who like a spicier kick.

• 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. For added freshness, you can wrap each muffin individually in plastic wrap or aluminum foil before placing them in the container.

• Store the container in the refrigerator if you plan to consume the muffins within 3-4 days. This keeps them fresh and ready to eat.

• For longer storage, freeze the muffins. Arrange them in a single layer on a baking sheet and place the sheet in the freezer. Once the muffins are frozen solid, transfer them to a freezer-safe bag or container. This method prevents them from sticking together.

• Label the freezer bag or container with the date. Scrambled egg muffins can be stored in the freezer for up to 2 months.

• To reheat refrigerated muffins, place them in the microwave for 20-30 seconds or until warmed through. For a crispier texture, reheat them in a preheated oven at 350°F (175°C) for about 10 minutes.

• To reheat frozen muffins, you can either thaw them in the refrigerator overnight and then follow the reheating instructions for refrigerated muffins, or microwave them directly from the freezer for 1-2 minutes, checking halfway through to ensure even heating.

• 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 they are warmed through.

• 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. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• 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.

• 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 and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through, until they are warmed through.

• 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 or until they are warmed through.

• Oven: Used to preheat and bake the scrambled egg muffins at 375°F (190°C).

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

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

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

• Knife: Used to dice the bell peppers and onions.

• Cutting board: Provides a safe surface for dicing the vegetables.

• Muffin tin: Used to pour the egg mixture into and bake the muffins.

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

• Oven mitts: Used to safely remove the hot muffin tin from the oven.

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

Pre-chop vegetables: Dice the bell peppers and onions ahead of time and store them in the fridge.

Use a blender: Blend the eggs and milk together for a smoother mixture.

Pre-shred cheese: Buy pre-shredded cheese to save time on grating.

Batch cooking: Make a double batch and freeze the extra scrambled egg muffins for quick breakfasts later.

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

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