Description
Delicious and nutritious scrambled egg muffins that can be prepared ahead of time, perfect for busy mornings or a convenient snack.
Ingredients
Scale
- 8 large eggs
- 1/4 cup milk or cream
- 1 cup colorful bell peppers, chopped
- 1 cup spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1 cup cheese (sharp cheddar, feta, or goat cheese)
- 1/4 cup fresh herbs (basil, chives, dill)
- Salt and pepper to taste
- Optional: cooked bacon or sausage, black beans
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or a light brush of oil.
- Sauté the vegetables in a skillet over medium heat for 3–5 minutes until softened.
- In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Add the sautéed vegetables, cheese, and herbs to the egg mixture, stirring gently.
- Evenly distribute the mixture into the muffin tin, filling each cup about three-quarters full.
- Bake for 18-20 minutes until set and a toothpick comes out clean.
- Allow to cool slightly before removing from the tin. Store in an airtight container in the refrigerator or freeze for longer storage.
Notes
Do not overload with bulky ingredients to avoid soggy muffins. Allow the mixture to rest before pouring into the tin for better flavor melding.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 2g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 180mg
Keywords: breakfast muffins, make-ahead, scrambled eggs, healthy snacks, family-friendly
