Scrambled egg muffins are a delightful and convenient breakfast option that combines the fluffiness of scrambled eggs with the portability of a muffin. Perfect for busy mornings or a quick snack, these muffins are packed with cheddar cheese, bell pepper, and onion for a burst of flavor in every bite.
Most of the ingredients for this recipe are common household staples. However, if you don't usually keep bell pepper or cheddar cheese on hand, you might need to pick them up at the supermarket. Fresh bell pepper adds a nice crunch and color, while cheddar cheese provides a rich, savory taste.

Ingredients For Scrambled Egg Muffins Recipe
Eggs: The base of the recipe, providing protein and structure.
Milk: Adds creaminess and helps to make the eggs fluffy.
Cheddar cheese: Adds a rich, savory flavor and a bit of creaminess.
Bell pepper: Adds a crunchy texture and a burst of color.
Onion: Adds a subtle sweetness and depth of flavor.
Salt: Enhances the overall flavor of the dish.
Pepper: Adds a bit of spice and enhances the flavor.
Technique Tip for Perfect Egg Muffins
To ensure your scrambled egg muffins come out fluffy and light, make sure to whisk the eggs and milk thoroughly until the mixture is well combined and slightly frothy. This incorporates air into the eggs, which helps them rise and gives a tender texture. Additionally, finely dice the bell pepper and onion to ensure even distribution and consistent flavor in every bite.
Suggested Side Dishes
Alternative Ingredients
eggs - Substitute with tofu: Tofu can be crumbled and seasoned to mimic the texture and taste of scrambled eggs, making it a great vegan alternative.
milk - Substitute with almond milk: Almond milk provides a similar consistency and moisture without the dairy, suitable for lactose-intolerant individuals.
cheddar cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a good source of vitamins, perfect for a dairy-free option.
bell pepper - Substitute with zucchini: Zucchini can add a similar texture and moisture to the muffins, while also being low in calories.
onion - Substitute with leeks: Leeks provide a milder onion flavor and can add a unique twist to the recipe.
salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.
pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, enhancing the overall flavor profile of the muffins.
Alternative Recipes Similar to Egg Muffins
How to Store or Freeze Your Egg Muffins
- Allow the scrambled egg muffins to cool completely before storing. This helps prevent condensation, which can make them soggy.
- Place the cooled muffins in an airtight container. If stacking them, separate layers with parchment paper to avoid sticking.
- Store the container in the refrigerator. The scrambled egg muffins will stay fresh for up to 4 days.
- For longer storage, wrap each muffin individually in plastic wrap or aluminum foil. This ensures they maintain their flavor and texture.
- Place the wrapped muffins in a freezer-safe bag or container. Label with the date to keep track of freshness.
- Freeze the muffins for up to 3 months. When ready to eat, thaw them in the refrigerator overnight.
- Reheat the muffins in the microwave for 30-60 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes. This will bring back their delightful texture and warmth.
- Enjoy your scrambled egg muffins as a quick breakfast or snack, knowing they’ve been stored properly to maintain their deliciousness!
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the scrambled egg muffins on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the texture and flavor of the eggs and vegetables.
Microwave Method: Place a scrambled egg muffin on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for about 30-45 seconds, or until heated through. Be cautious not to overheat, as this can make the eggs rubbery.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the scrambled egg muffins on the toaster oven tray and heat for about 10 minutes. This method is great for achieving a slightly crispy exterior while keeping the inside moist.
Stovetop Method: Slice the scrambled egg muffins in half horizontally. Heat a non-stick skillet over medium heat and add a small amount of butter or olive oil. Place the muffin halves cut side down and heat for about 2-3 minutes per side, or until warmed through. This method adds a nice golden crust to the muffins.
Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the scrambled egg muffins in the air fryer basket in a single layer. Heat for about 5-7 minutes, checking halfway through to ensure they are warming evenly. This method can give a slightly crispy texture to the outside while keeping the inside soft.
Essential Tools for Making Egg Muffins
Oven: Used to bake the scrambled egg muffins at the specified temperature.
Mixing bowl: Used to whisk together the eggs and milk and to mix in the other ingredients.
Whisk: Used to blend the eggs and milk smoothly.
Cheese grater: Used to shred the cheddar cheese if it is not pre-shredded.
Cutting board: Used as a surface for dicing the bell pepper and onion.
Knife: Used to dice the bell pepper and onion.
Muffin tin: Used to hold the egg mixture in individual portions for baking.
Cooking spray: Used to grease the muffin tin to prevent the egg muffins from sticking.
Measuring cups: Used to measure the milk, cheese, bell pepper, and onion accurately.
Oven mitts: Used to safely handle the hot muffin tin when removing it from the oven.
Time-Saving Tips for Making Egg Muffins
Pre-chop vegetables: Dice the bell pepper and onion 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 cheddar cheese to save time.
Batch cooking: Double the recipe and freeze extra scrambled egg muffins for quick breakfasts.
Non-stick spray: Use a non-stick spray on the muffin tin for easy cleanup.

Scrambled Egg Muffins Recipe
Ingredients
Main Ingredients
- 6 Eggs
- ¼ cup Milk
- ½ cup Cheddar cheese, shredded
- ¼ cup Bell pepper, diced
- ¼ cup Onion, diced
- to taste Salt and pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, whisk together the eggs and milk.
- Stir in the cheese, bell pepper, and onion. Season with salt and pepper.
- Pour the mixture evenly into a greased muffin tin.
- Bake for 20 minutes, or until the eggs are fully set.
- Let cool slightly before serving. Enjoy!
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