Scrambled egg muffins are a delightful and convenient way to enjoy a hearty breakfast. These muffins are perfect for busy mornings, offering a protein-packed start to your day. They are also versatile, allowing you to customize with your favorite vegetables and cheeses. Whether you're meal prepping for the week or feeding a crowd, these muffins are sure to please.
If you don't usually keep bell peppers or shredded cheese in your kitchen, you might need to pick these up at the supermarket. Bell peppers add a sweet, crunchy texture, while shredded cheese provides a creamy, savory element. Both ingredients are typically found in the produce and dairy sections, respectively.

Ingredients For Scrambled Egg Muffins Recipe
Eggs: The main protein source for the muffins, providing structure and richness.
Milk: Adds moisture and helps to create a fluffy texture.
Shredded cheese: Melts into the muffins, adding a creamy and savory flavor.
Bell peppers: Adds a sweet and crunchy texture to the muffins.
Onions: Provides a savory depth of flavor and a bit of crunch.
Salt: Enhances the overall flavor of the muffins.
Pepper: Adds a bit of heat and enhances the other flavors.
Technique Tip for Making Muffins
To ensure your scrambled egg muffins are fluffy and light, avoid overmixing the egg mixture. Whisk just until the eggs and milk are combined. Overmixing can cause the muffins to become dense. Additionally, finely chop the bell peppers and onions to ensure even distribution and a consistent texture throughout each muffin.
Suggested Side Dishes
Alternative Ingredients
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.
chopped bell peppers - Substitute with chopped zucchini: Zucchini provides a similar texture and can add a different but pleasant flavor.
chopped onions - Substitute with chopped leeks: Leeks offer a milder flavor and can be a good alternative to onions.
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 dish.
Alternative Recipes Similar to This One
How to Store or Freeze Your Muffins
- Allow the scrambled egg muffins to cool completely before storing. This prevents condensation and sogginess.
- Place the cooled muffins in an airtight container. You can layer them with parchment paper to avoid sticking.
- Store the container in the refrigerator for up to 4 days. This keeps the vegetables and cheese fresh and flavorful.
- For longer storage, wrap each muffin individually in plastic wrap or aluminum foil. This helps maintain their texture and taste.
- Place the wrapped muffins in a resealable freezer bag. Label the bag with the date to keep track of freshness.
- Store the bag in the freezer for up to 3 months. This ensures the eggs and milk mixture remains safe to eat.
- To reheat, unwrap the muffins and place them 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 about 10 minutes. This method keeps the scrambled egg muffins crispy on the outside.
- Enjoy your reheated muffins as a quick breakfast or snack, pairing them with a side of fresh fruit or a bowl of soup.
How to Reheat Leftovers
Microwave Method:
- Place the scrambled egg muffins on a microwave-safe plate.
- Cover them with a damp paper towel to retain moisture.
- Heat on medium power for about 30-60 seconds, checking halfway to ensure they are warmed through.
- Let them sit for a minute before enjoying.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the scrambled egg muffins on a baking sheet.
- Cover them loosely with aluminum foil to prevent drying out.
- Bake for 10-15 minutes or until heated through.
- Remove from the oven and let them cool slightly before serving.
Toaster Oven Method:
- Preheat your toaster oven to 350°F (175°C).
- Place the scrambled egg muffins directly on the toaster oven rack or on a small baking tray.
- Heat for 8-10 minutes, checking to ensure they don't overcook.
- Let them cool for a minute before serving.
Stovetop Method:
- Heat a non-stick skillet over medium-low heat.
- Add a small amount of olive oil or butter to the skillet.
- Place the scrambled egg muffins in the skillet and cover with a lid.
- Heat for 5-7 minutes, flipping halfway through to ensure even warming.
- Remove from the skillet and let them cool slightly before serving.
Essential Tools for This Recipe
Oven: Used to bake the scrambled egg muffins at a consistent temperature of 375°F (190°C).
Mixing bowl: Used to whisk together the eggs, milk, and other ingredients.
Whisk: Essential for thoroughly combining the eggs and milk to create a smooth mixture.
Muffin tin: Holds the egg mixture in individual portions, allowing them to bake into muffin shapes.
Measuring cups: Used to measure out the milk, cheese, bell peppers, and onions accurately.
Knife: Needed to chop the bell peppers and onions into small pieces.
Cutting board: Provides a safe surface for chopping the vegetables.
Cooking spray: Used to grease the muffin tin to prevent the egg muffins from sticking.
Oven mitts: Protect your hands when placing the muffin tin in the oven and removing it once the muffins are baked.
Cooling rack: Allows the muffins to cool slightly after baking, ensuring they set properly before serving.
How to Save Time on This Recipe
Pre-chop vegetables: Chop 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-grease muffin tin: Grease the muffin tin before starting to save time later.
Batch cooking: Double the recipe and freeze extra scrambled egg muffins for quick breakfasts.
Preheat oven early: Start preheating the oven while you prepare the ingredients.
Use pre-shredded cheese: Save time by using pre-shredded cheese instead of shredding your own.

Scrambled Egg Muffins Recipe
Ingredients
Main Ingredients
- 6 Eggs
- ¼ cup Milk
- ½ cup Shredded cheese
- ¼ cup Chopped bell peppers
- ¼ cup Chopped onions
- to taste Salt and pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, whisk together the eggs and milk.
- Add the shredded cheese, chopped bell peppers, and chopped onions to the egg mixture. Season with salt and pepper to taste.
- Pour the mixture evenly into a greased muffin tin.
- Bake for 20 minutes or until the muffins are set and lightly golden.
- Let the muffins cool slightly before removing them from the tin. Serve warm.
Nutritional Value
Keywords
More Amazing Recipes to Try 🙂
- Pineapple Margarita Recipe10 Minutes
- Fuzzy Navel Cocktail Recipe5 Minutes
- Apple Cider Recipe2 Minutes
- Arnold Palmer Recipe5 Minutes
- Pitcher Margaritas Recipe10 Minutes
- Blue Motorcycle Recipe5 Minutes
- Gluehwein Recipe30 Minutes
- Irish Cream Recipe10 Minutes
Leave a Reply