Looking for a quick and delicious breakfast that will keep you energized throughout the morning? Say hello to Scrambled Egg Breakfast Muffins! These delightful, protein-packed treats are not only easy to make, but they also offer endless customization options to suit your taste buds. Imagine biting into a fluffy muffin bursting with fresh vegetables and gooey cheese—perfect for busy mornings or a leisurely brunch. Ready to elevate your breakfast game? Let’s dive into this simple yet satisfying recipe that will have you coming back for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 6 large eggs
- 1/2 cup milk
- 1 cup diced vegetables (bell peppers, onions, etc.)
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
- In a large mixing bowl, crack the 6 large eggs and whisk them thoroughly until the yolks and whites are completely combined and slightly frothy.
- Add the milk to the whisked eggs and continue to mix until well incorporated. Season with salt and pepper to taste.
- Prepare the vegetables by finely dicing bell peppers and onions. If using other vegetables like spinach or mushrooms, chop them into small, uniform pieces.
- Gently fold the diced vegetables into the egg mixture, ensuring even distribution throughout the mixture.
- Sprinkle the shredded cheese into the egg mixture, stirring gently to combine all ingredients.
- Carefully pour the egg mixture into each muffin cup, filling each about 3/4 full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes to help them set and make removal easier.
- Use a butter knife to gently loosen the edges of the muffins, then carefully remove them from the tin and transfer to a serving plate.
- Serve warm and enjoy as a portable, protein-packed breakfast option. These muffins can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a microwave.
Tips
- Prep Ahead: To save time in the morning, you can prepare your vegetables the night before. Chop them and store them in an airtight container in the fridge for a quick assembly in the morning.
- Mix It Up: Feel free to get creative with your ingredients! Add cooked bacon, sausage, or different types of cheese for a unique twist. Spinach, mushrooms, or zucchini can also add great flavor and nutrition.
- Don’t Overfill: When pouring the egg mixture into the muffin cups, fill them only about 3/4 full. This will allow the muffins to rise without overflowing.
- Check for Doneness: Ovens can vary in temperature, so start checking your muffins at the 18-minute mark. They’re done when they’re golden brown and a toothpick inserted in the center comes out clean.
- Storage Tips: These muffins are perfect for meal prep! Store them in an airtight container in the fridge for up to 3 days. Reheat them in the microwave for a quick breakfast on the go.
Nutrition Facts
Calories: 82kcal
Carbohydrates: 2g
Protein: 6g
Fat: g
Saturated Fat: g
Cholesterol: 164mg
