Scrambled Egg Muffins – TheirSearches

Ingredients:

1/2 pound bulk pork sausage

12 eggs
1/2 cup chopped onion

1/2 cup chopped green bell pepper (adjust to taste)
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1/4 teaspoon garlic powder
1/2 cup shredded Cheddar cheese

Directions:

Preheat Oven:

Preheat your oven to 350°F (175°C).
Lightly grease 12 muffin cups or line them with paper muffin liners.

Cook the Sausage:

Heat a large skillet over medium-high heat.
Add the sausage and cook, stirring until it’s crumbly, browned, and no longer pink (about 10-15 minutes). Drain the excess fat.

Prepare the Egg Mixture:

In a large bowl, beat the 12 eggs.
Stir in the chopped onion, green bell pepper, salt, black pepper, and garlic powder.
Mix in the cooked sausage and shredded Cheddar cheese.

Fill the Muffin Cups:

Spoon about 1/3 cup of the egg mixture into each of the prepared muffin cups.

Bake:

Bake in the preheated oven for 20-25 minutes, or until a knife inserted near the center of a muffin comes out clean.

Serve:

Let the muffins cool for a few minutes before serving. Enjoy these delicious, portable scrambled egg muffins!

Scrambled Egg Muffins – Tips & FAQs

Tips:

Customize Your Ingredients:

You can easily substitute or add ingredients based on your preference. Try adding mushrooms, spinach, diced tomatoes, or even cooked bacon to the mix.

Cheese Variations:

While Cheddar is the go-to cheese for this recipe, feel free to experiment with mozzarella, feta, or even pepper jack for a spicier twist.

Vegetable Add-ins:

Ensure that any vegetables you add (like mushrooms or spinach) are cooked beforehand to remove excess moisture. This will help the muffins hold their shape better and not become soggy.

Storage:

These muffins store well in the refrigerator for up to 4 days. For longer storage, you can freeze them for up to 3 months. Just wrap them individually in plastic wrap and place them in a freezer-safe container.

Reheating:

To reheat, microwave individual muffins for 30-60 seconds until warm. If frozen, defrost them in the refrigerator overnight before reheating.

Non-stick Tip:

If you’re not using paper liners, make sure to thoroughly grease the muffin tin to prevent the egg muffins from sticking.

FAQs:

Can I make these muffins ahead of time?

Yes! These scrambled egg muffins are perfect for meal prep. Simply store them in the refrigerator or freezer and reheat them when ready to eat.

How do I prevent the muffins from being soggy?

To avoid soggy muffins, make sure to drain the cooked sausage well and sauté any additional vegetables (like mushrooms or spinach) to remove excess water before adding them to the eggs.

Can I use egg whites instead of whole eggs?

Absolutely! You can replace the whole eggs with egg whites for a lighter version of the muffins. Use about 1 1/2 cups of egg whites to replace the 12 whole eggs.

Can I make this recipe vegetarian?

Yes! Simply omit the sausage or replace it with a plant-based sausage alternative. You can also increase the amount of veggies like bell peppers, spinach, or onions.

How long can I store these muffins?

These muffins can be stored in the fridge for up to 4 days or in the freezer for up to 3 months. Just reheat as needed for a quick breakfast or snack.

Can I bake them in a mini muffin tin?

Yes! If you prefer smaller, bite-sized egg muffins, use a mini muffin tin. Just reduce the baking time to about 10-15 minutes and check for doneness.

How can I make these muffins fluffier?

For extra fluffy muffins, add a splash of milk or cream to the egg mixture. About 1/4 cup should do the trick.

With these tips and FAQs, you can confidently customize and perfect your scrambled egg muffins, making them a versatile and delicious option for breakfast or a quick snack!

These Scrambled Egg Muffins are perfect for a quick breakfast or snack on the go. You can also customize them by adding other ingredients like mushrooms, spinach, or different cheeses. They store well in the fridge and can be reheated easily for a convenient, protein-packed meal!