I often have overnight company around the holidays and many times I am looking for tasty, simple dishes I can serve hot from the oven with toast, fruit and milk. Scrambled egg muffins work for guests and they are very versatile. I have used a lot of different veggies such as mushrooms, tomatoes, and spinach. I have even added ham or Canadian bacon. If you’re in a real hurry, you can skip the muffin pan all together and make it in a 8 x 8-inch pan. It will take about 20 minutes in an 8 x 8 pan. To be sure, bake to an internal temperature of 160 degrees.
Other tips for this recipe include:
- Diced means to cut into small pieces (1/4 inch or less).
- Vegetables can be chopped up the night before and stored in the refrigerator to make the recipe even faster.
- Serve extra leftover egg muffins chopped up in tortillas or with a green salad and roll for another meal.
Scrambled Egg Muffins
Serving Size: 1 muffin | Serves: 6 | Cost Per Serving: $.59
- 2 cups washed vegetables, diced (broccoli, red or green bell peppers, onion)
- 6 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup low fat cheddar cheese, shredded
- Preheat oven to 350°F. Spray muffin tin with nonstick spray.
- Add chopped veggies to the muffin tin.
- Beat eggs in a bowl. Stir in salt, pepper, and garlic powder.
- Pour eggs into the muffin tin and bake 20-25 minutes. To add cheese, remove the tin from the oven during the last 3 minutes of baking. Sprinkle the cheese on top of the muffins and return the tin to the oven.
- Bake until the temperature reaches 160°F or a knife inserted near the center comes out clean.