Description
Quick and customizable scrambled egg muffins, perfect for rushed mornings and easy breakfasts.
Ingredients
Scale
- 8 large eggs
- 1/4 cup milk
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon (or cooked sausage, or diced ham)
- 1/4 cup diced green bell pepper
- 1/4 cup chopped onion
- 1/4 cup diced tomatoes (optional)
- 1/4 cup chopped spinach (optional)
- Non-stick cooking spray or muffin liners
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a muffin tin with non-stick cooking spray or line with muffin liners.
- In a large mixing bowl, whisk together the eggs and milk until well combined. Season the mixture with salt and pepper.
- Stir in the shredded cheddar cheese, cooked and crumbled bacon (or your choice of meat), diced green bell pepper, chopped onion, diced tomatoes, and chopped spinach.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the egg muffins are set and lightly golden on top.
- Remove the muffins from the oven and let them cool in the pan for a couple of minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature. These scrambled egg muffins can also be stored in a refrigerator in an airtight container for quick and easy breakfast or snack options.
Notes
For fluffier texture, use room-temperature eggs. Precook add-ins and avoid overfilling the muffin cups.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 1g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 210mg
Keywords: breakfast, scrambled eggs, muffins, quick meal