Tuesday, January 19, 2016

Scrambled Egg Muffins

Lately, I've been craving eggs. And since they're full of healthy protein and nutrients, I'm happy to indulge my craving :)

I like to wake up at the last minute possible and rarely have time to scramble eggs in the morning. So instead, I've been whipping up a batch of Scrambled Egg Muffins during Sunday food prep so I can enjoy delicious egg muffins for breakfast in a matter of seconds!

You can customize the muffins to your tastes. I included one of my favorite combos below but these also taste great with turkey bacon, spinach, salsa, etc. Use your imagination!


Scrambled Egg Muffins

8-10 large eggs
1/4 cup skim milk
1/4 cup finely diced onion
1 cup finely diced red bell pepper
3oz finely diced ham
Handful of cilantro, chopped 
Salt & Pepper to taste
1/2 cup reduced-fat Mexican blend shredded cheese

Preheat oven to 350 degrees. Use non-fat cooking spray or butter to grease a standard-size muffin tin. Set aside.

In a large bowl, combine 8 eggs, milk, onion, pepper, ham, cilantro and salt and pepper. If you prefer egg-ier muffins, add in the additional two eggs. Mix until well combined.

Using a small soup ladle, scoop the egg mixture into the muffin tin, filling each muffin about 5/6 of the way full. Sprinkle each muffin with a bit of shredded cheese.

Bake uncovered for 25-30 minutes or until eggs are set and a knife inserted comes out clean. Store muffins in the refrigerator for up to two days or freeze and defrost as needed. 

Note: You can also bake the egg mixture in a 9x9 pan for easier cleanup.

Tell me: What would you mix into scrambled egg muffins?

- ST

10 comments:

  1. These look so amazing! I could so just go make these right now, they look like they would just totally hit the spot:)
    I am a huge lover of cheese, so mine would mix in cheese and yummy veggies a little salsa and maybe just a little sausage:)

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    1. Yum, your scrambled egg muffin combo sounds great! :)

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  2. I love making egg muffins. Honestly though I usually always do SOMETHING wrong so that they don't come out of the tins easily. For my sisters wedding we had a girls brunch and I was making these. Thank God it was the ONE time they came out of the muffin tins perfectly because every other time it was just for me and my husband and didn't really matter anyways :)

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    1. The first time I made egg muffins I had the same problem - mega mess! So then I tried paper liners and those were also pretty messy (read: soggy!). I've discovered silicone liners work best although for the easiest clean up, cooking in a 9x9 pan and then dividing into portions is great although not as cute as having little scrambled egg muffins :)

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  3. I love making these! I've been making these as a snack to take to work every week lately. This recipe looks perfect.

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    1. Thanks Jen! I can't wait to try other combos for these muffins. Such a perfect breakfast or snack :)

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  4. I love making these!! I was too lazy last weekend (so much football to watch - ha!), but I usually like to make these on Sundays and have them to eat all week for breakfast. It's such a nice treat to have something warm to eat on cold mornings! Thank you for sharing these!

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    1. I couldn't agree more, Tara! In the winter months it really is a treat to have a warm breakfast :) A nice break from the usual oatmeal or English muffin.

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  5. These look really good. I will have to try making them soon!

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    1. Definitely give them a try! Although I strongly recommend using the silicone cups or muffin pan if you do. They can be a little messy otherwise!

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