Fluffy Scrambled Egg Muffins

Name: Fluffy Scrambled Egg Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 12 muffins
Cuisine: Canadian
Ingredients: 8 large eggs; 1/4 cup milk (or cream); 1/2 teaspoon salt; 1/4 teaspoon black pepper (freshly ground); 1 cup cheddar cheese (shredded); 1/2 cup bell pepper (diced); 1/2 cup spinach (chopped); 1/4 cup green onions (sliced)

40 min 12 muffins Easy

All Recipes

These fluffy scrambled egg muffins are perfect for breakfast or brunch, packed with veggies and cheese for a nutritious start.

Prep

15 min

Cook

20 min

Total

40 min

Servings

Difficulty

Easy

Scrambled egg muffins are a delightful twist on the classic breakfast favourite, offering the convenience of a portable meal without sacrificing flavour or nutrition. These muffins are ideal for busy mornings, providing a balanced mix of protein, vegetables, and cheese in every bite. This version of scrambled egg muffins incorporates a variety of colourful vegetables and sharp cheddar cheese, making it a nutritious option that doesn't compromise on taste. Whether you're hosting a brunch or prepping meals for the week, these muffins are sure to be a hit.

Instructions

Preheat the oven

Preheat your oven to 180°C (350°F). Grease a 12-cup muffin tin or line it with silicone muffin cups.

Pro tip: Silicone cups help prevent sticking and make cleanup easier.

Prepare the egg mixture

In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Pro tip: Whisk until the mixture is light and frothy for fluffier muffins.

Add the fillings

Stir in the cheddar cheese, bell pepper, spinach, and green onions into the egg mixture.

Pro tip: Ensure an even distribution of ingredients for uniform muffins.

Fill the muffin cups

Pour the mixture evenly into the prepared muffin cups, filling each about two-thirds full.

Pro tip: Use a ladle for easy and mess-free pouring.

Bake the muffins

Bake in the preheated oven for 18-20 minutes or until the egg muffins are set and slightly golden on top.

Pro tip: A toothpick inserted into the centre should come out clean.

Cool and serve

Let the muffins cool for 5 minutes in the pan before transferring them to a wire rack. Serve warm.

Pro tip: Cooling helps the muffins firm up, making them easier to remove.

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Tips & Tricks

Use silicone muffin cups for easy removal.
Mix veggies and cheese evenly for consistent flavour in each bite.
Let muffins cool slightly before removing to maintain shape.

Frequently Asked Questions

How many calories are in a scrambled egg muffin?

Each scrambled egg muffin contains approximately 120 calories.

Can I freeze scrambled egg muffins?

Yes, you can freeze scrambled egg muffins. Wrap them individually and store for up to 2 months.

What vegetables can I add to scrambled egg muffins?

You can add a variety of vegetables such as bell peppers, spinach, mushrooms, or zucchini.

How long do scrambled egg muffins last in the fridge?

Scrambled egg muffins can last for up to 3 days in the refrigerator when stored in an airtight container.

Can I use egg whites instead of whole eggs?

Yes, you can substitute whole eggs with egg whites. Use 2 egg whites for every whole egg.

Do I need to use cheese in scrambled egg muffins?

Cheese adds flavour and creaminess, but you can omit it or use a dairy-free alternative if preferred.

Serving Suggestions

Serve these scrambled egg muffins warm, straight from the oven, alongside a fresh fruit salad or whole-grain toast for a complete breakfast. They pair beautifully with a hot cup of coffee or freshly squeezed orange juice. These muffins can be made ahead and stored in the refrigerator for up to 3 days. Simply reheat in the microwave for about 30 seconds for a quick and satisfying meal. For longer storage, freeze them individually and thaw overnight in the fridge before reheating.