I love scrambled eggs, so when I learned about the existence of these heavenly frittata, soufflé, quiche-like concoctions made in muffin tins, I had to make some. The premise is a simple one. Scramble some eggs, toss in a few additions, pour into muffin tins, and bake. Super simple and way delicious! Scrambled Egg Muffins now have a place in my permanent recipe file.
There really isn’t a must follow recipe for these scrambled egg muffins. I always start with a dozen eggs and the spinach, but then I eyeball the amounts of the remaining ingredients. I also add other ingredients depending upon what I have in my fridge at the time. Leftover ham, scallions, and chopped zucchini have made tasty additions.
If you want to give these scrambled egg cups a gourmet feel, line each muffin cup with filo dough before filling them with the egg mixture. If you’re watching your cholesterol level, make them with an egg substitute, they’re still delicious!
But for those of you who need a safe starting place and aren’t feeling adventurous, use this easy basic recipe first. When you make the scrambled egg muffins again (and I know you will), tweak the recipe to suit your personal tastes.
Scrambled Egg Muffins
1 dozen large eggs
½ cup chopped onion
½ cup roasted red peppers chopped
1 (10 oz) package frozen chopped spinach, thawed and drained completely
salt and pepper, to taste
½ cup shredded cheddar cheese
Preheat oven to 350°. Spray a muffin tin with cooking spray. In a large bowl, beat eggs. Stir in the remaining ingredients. Spoon by 1/3 cupfuls into muffin cups coated with cooking spray. Bake 20-25 minutes or until a knife inserted near the center comes out clean.
© 2014, Andrea Thorpe. All rights reserved.