Scrambled egg muffins are a convenient and portable way to enjoy a healthy breakfast

Scrambled Egg Muffins Recipe

These scrambled egg muffins are customizable, so feel free to add other ingredients like spinach, tomatoes, onions, or different types of cheese to suit your taste preferences. They're versatile, nutritious, and perfect for meal prep!

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Prep Time 10

Course Dessert

Cuisine international

Equipment

oven
bowl

Ingredients

eggs
milk
bell peppers (any color)
cooked ham or cooked bacon
cheddar cheese or any cheese
Salt and pepper to taste
Cooking spray or muffin liners

Instructions

Preheat the oven to 350°F (175°C). Grease a muffin tin with cooking spray or line it with muffin liners.
In a mixing bowl, crack the eggs and add milk. Whisk the eggs and milk together until well combined. Season with salt and pepper to taste.
Add diced bell peppers to the egg mixture. You can also add cooked ham or bacon if desired for added flavor.
Divide the egg mixture evenly among the muffin cups, filling each cup about 2/3 full.
Sprinkle shredded cheddar cheese (or your preferred cheese) on top of each muffin cup.
Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the egg muffins are set and slightly golden on top. To check if they're done, insert a toothpick into the center of a muffin; if it comes out clean, they're ready.
Once done, remove the muffin tin from the oven and let the egg muffins cool for a few minutes.
Use a spoon or knife to gently remove the egg muffins from the muffin tin. If using liners, allow them to cool a bit before peeling off the liners.
Serve the scrambled egg muffins warm as a quick and easy breakfast option. They can be stored in an airtight container in the refrigerator for a few days and reheated in the microwave for a fast grab-and-go breakfast during busy mornings.

SOURCE: MY RECIPE JOINT

Video

Notes

Nutrition

Serving: 400g

Keyword Scrambled Egg Muffins Recipe

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