Description
Here's an easy breakfast recipe to make a dozen scrambled egg cups all at the same time. These Muffin Tin Scrambled Eggs are quick to prepare and can even be made in advance. Tailor them to your personal tastes with your favorite vegetables, cheeses and/or bacon, ham or sausage.
Ingredients
- cooking spray
- 1 tablespoon salted butter
- 2 cups finely chopped vegetables such as zucchini, onion, bell pepper, mushroom, and/or yellow squash
- 12 large eggs
- 2 tablespoons water
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- fresh chopped parsley
Instructions
- Preheat oven to 375 degrees F. Coat a 12 cup nonstick muffin pan with cooking spray. Set aside.
- Heat a large sauté pan over medium heat and add the butter. When the butter has melted, add the chopped vegetables. Sauté for 5 to 7 minutes or until they just beginning to brown. Remove the pan from the burner and set aside.
- In a large bowl, add the eggs and whisk until well combined. Stir in 2 tablespoons water, kosher salt, pepper, garlic powder and mustard.
- Divide the egg mixture evenly between the muffin cups of the muffin pan.
- Add about 2 teaspoons of the sautéed vegetables to each muffin cup.
- Bake for 18 to 20 minutes or until the egg cups are just set.
- Remove from the oven and sprinkle with fresh chopped parsley.
- Use a spoon to remove the egg cups from the muffin pan and serve.
Notes
cooking tips
- To keep the egg cups from sticking to the muffin tin, generously coat a nonstick muffin pan with cooking spray. Even though the pan is nonstick, the cooking spray is extra protection that the eggs will be easy to remove from the pan. Brushing the pan with melted butter or extra virgin olive oil are also options.
- Chop the vegetables in small pieces ~ about 1/2 inch is a good size.
- Sauté the vegetables to add delicious rich flavor to the egg cups.Â
- Use a spoon to help remove the baked egg cups from the muffin pan.
storing and reheating tips
To refrigerate ~ After baking, completely cool the egg cups. Store them in a airtight container (these glass storage containers are the ones I use for my personal chef clients and at home) in the refrigerator for up to 4 days.
To freeze ~ After baking, completely cool the egg cups. Wrap each one separately and store in a large resealable bag. The muffin tin scrambled eggs can be frozen for up to 2 months.
To reheat ~Refrigerated egg cups can be reheated in the microwave at 60% power at 30 second intervals. Frozen egg cups will take a little longer to reheat. Heat in the microwave at 60% power for about 1 minute. Continue heating at 30 second intervals until heated through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: entree
- Method: bake in oven
- Cuisine: American
Nutrition
- Serving Size: 1 egg cup
- Calories: 90
- Sugar: 1.6 g
- Sodium: 278 mg
- Fat: 6 g
- Saturated Fat: 2.2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 2.7 g
- Fiber: 0.5 g
- Protein: 6.7 g
- Cholesterol: 189 mg