SPREAD LOVE

why make this recipe

Scrambled Egg Muffins are a fantastic choice for busy mornings or meal prep. They are easy to make, delicious, and packed with protein and nutrients. These muffins are versatile, allowing you to customize them based on your favorite ingredients. Plus, they can be enjoyed warm or stored for later, making them a practical option for breakfast on the go.

how to make Scrambled Egg Muffins

Ingredients:

6 large eggs
1 cup cooked sausage (crumbled)
1 cup chopped vegetables (like bell peppers, spinach, and onions)
1/2 cup shredded cheese (optional)
Salt and pepper to taste
Cooking spray or oil for greasing muffin tin

Directions:

Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or oil.
In a large bowl, whisk together the eggs, salt, and pepper.
Stir in the cooked sausage and chopped vegetables.
If using, add the shredded cheese and mix well.
Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 18-20 minutes or until the egg muffins are set and lightly golden on top.
Let them cool for a few minutes before removing from the tin.
Enjoy warm or store in the fridge/freezer for quick breakfasts!

how to serve Scrambled Egg Muffins

Scrambled Egg Muffins are perfect for breakfast on their own or paired with a side of fruit or toast. You can eat them warm or at room temperature. For added flavor, serve them with hot sauce or salsa.

how to store Scrambled Egg Muffins

These muffins can be stored in the fridge for up to a week. Place them in an airtight container once they have cooled. You can also freeze them for up to three months. Just reheat in the microwave or oven when you are ready to eat!

tips to make Scrambled Egg Muffins

Use fresh vegetables for the best flavor and texture.
Experiment with different proteins, like bacon or ham, to change things up.
Make a large batch and freeze them for quick breakfasts during the week.

variation

You can easily make these muffins vegetarian by omitting the sausage and adding more vegetables. Try adding mushrooms, zucchini, or kale for added nutrition.

FAQs

Can I use egg whites instead of whole eggs?
Yes, you can use egg whites or a combination of whole eggs and egg whites for a lighter version.

Can I add milk to the egg mixture?
Absolutely! Adding a splash of milk can make the muffins fluffier.

What are some good vegetable options?
Bell peppers, spinach, onions, mushrooms, and zucchini are all great choices for these muffins.