Scrambled Egg Muffins
Scrambled Egg Muffin Cups are a quick, customizable, and nutrient-rich breakfast option. They are baked until fluffy, filled with vegetables and cheese, and can be enjoyed fresh or reheated. Ideal for busy mornings, they provide a balanced meal that is both delicious and healthy.
Ingredients
- 6 large eggs
- 2 tbsp milk (optional for fluffiness)
- ½ cup diced bell peppers
- ½ cup chopped spinach
- ¼ cup onion, finely chopped
- ½ cup shredded cheddar cheese
- ½ cup cooked bacon or sausage (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Grease or line a muffin tin.
- In a bowl, whisk together eggs, salt, pepper, and a splash of milk.
- Stir in chopped vegetables like spinach, peppers, onions, or tomatoes.
- Stir in chopped vegetables like spinach, peppers, onions, or tomatoes.
- Pour the mixture evenly into muffin cups, filling about two-thirds full.
- Bake for 18–22 minutes until eggs are fully set and lightly golden.
- Cool slightly before removing from the tin. Serve warm or store for later.
Notes
- Use silicone muffin cups for easy release.
- Customize with your favourite vegetables, herbs, or cheeses.
- Store leftovers in the fridge for up to 4 days or freeze for 2 months.
- Reheat in the microwave for a quick grab-and-go breakfast.