Can I freeze these egg muffins?

Absolutely, They freeze like a dream. Just cool them completely, wrap individually in plastic, and toss in a freezer bag. They'll keep for up to 2 months. Reheat straight from frozen - about 1 minute in the microwave does the trick.

How long do they last in the fridge?

Mine never stick around more than 4 days (they're too tasty!), but properly stored in an airtight container, they'll stay fresh for about 5 days. If they start smelling funky or get slippery, toss 'em.

Can I make these without a muffin tin?

Sure thing, A greased baking dish works in a pinch - just cut into squares after baking. You won't get the cute muffin shape, but the flavor's exactly the same. I sometimes do this when my muffin tin's dirty (which is often).

Why did my egg muffins deflate?

Oh honey, we've all been there. Usually means you overmixed the eggs or opened the oven door too soon. Next time, gently fold ingredients and resist peeking for at least 15 minutes. They'll puff up nice and tall.

Can I use egg whites only?

You can, but they'll be denser and less fluffy. Whole eggs give that perfect texture. If watching cholesterol, try half whole eggs, half whites for the best compromise.

6 High-Protein Scrambled Egg Muffins Your Mornings Crave -

Name: 6 High-Protein Scrambled Egg Muffins Your Mornings Crave
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 6 large eggs; 1/4 cup milk; 1/2 cup shredded cheese; 1/4 cup diced bell peppers; 1/4 cup diced onions; 1/4 cup cooked and crumbled turkey sausage; 1/4 teaspoon salt; 1/4 teaspoon black pepper

6 High-Protein Scrambled Egg Muffins Your Mornings Crave

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High-protein scrambled egg muffins are a quick, make-ahead breakfast option. They’re easy to prepare, packed with protein, and perfect for busy mornings.

Author: RecipeZest
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 muffins
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Calorie

Ingredients

Scale

6 large eggs
1/4 cup milk
1/2 cup shredded cheese
1/4 cup diced bell peppers
1/4 cup diced onions
1/4 cup cooked and crumbled turkey sausage
1/4 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Preheat oven to 350°F (175°C). Grease a muffin tin.
Whisk eggs and milk in a bowl until well combined.
Stir in cheese, bell peppers, onions, turkey sausage, salt, and pepper.
Pour the mixture evenly into the muffin tin cups.
Bake for 20-25 minutes until eggs are set.
Let cool slightly before removing from the tin.

Notes

Store leftovers in the fridge for up to 3 days.
Reheat in the microwave for 30 seconds.
Customize with your favorite vegetables or meats.

Find it online: https://recipeszest.com/high-protein-scrambled-egg-muffins-recipe/