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Home » Recipe » Mexican Scrambled Egg Muffins Freezer Meal

Mexican Scrambled Egg Muffins Freezer Meal

Last Modified: October 28, 2024 Sabrina Quairoli This blog uses cookies. It also has affiliate links. We earn sponsored content income.

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This week's freezer meal is a breakfast for those who rush out the door on weekdays.  This Mexican Scrambled Egg Muffins Recipe is easy to make, and we all enjoyed them over the years. When we were remodeling our kitchen with only a microwave, this was an excellent option for us in the morning.  We made them ahead of time, and when the contractors were renovating, we could eat well in the morning just with our microwave. Try it and see.

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  • Mexican Scrambled Egg Muffins Recipe Ingredients:
  • Mexican Scrambled Egg Muffins Instructions:
  • Result:
  • Scrambled Egg Muffins Recipe Card

Mexican Scrambled Egg Muffins Recipe Ingredients:

¾ c. egg whites

4 eggs

⅓ cup milk

1 teaspoon Mexican Seasoning

½ cup shredded Mexican Cheese

1 cup spinach frozen chopped and thawed

2 tablespoon chunky salsa mild

Mexican Scrambled Egg Muffins Freezer Meal

Mexican Scrambled Egg Muffins Instructions:

  • Preheat oven to 350 degrees.
  • Spray with a nonstick spray in the extra-large (jumbo) muffin tin that makes 6 muffins.
  • Add eggs, egg whites, and milk to the bowl and mix well.
  • Add Mexican seasoning, Mexican cheese, spinach, and salsa to the mixture and mix well.
  • Add ¾ mixture to each of the extra-large (jumbo) muffin openings (6). Bake for 25 to 30 minutes. They will puff up. Fork them to make sure they are done.
  • Let it sit. They will flatten.
  • Remove from the tin and add one in a quart freezer bag.  There should only be one muffin in each quart freezer bag. Then, Freeze.
  • To Reheat: Pull out of the freezer, take out of the bag, and place on a microwavable plate. Cover with a paper towel lightly and reheat in the microwave for 30-50 seconds or until the center is warm.
  • Serve with hot sauce. Enjoy!

Enjoy!

Result:

And here is what the Mexican Scrambled Egg Muffins Recipe looked like.

Mexican Scrambled Egg Muffins Freezer Meal

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Here's the printable recipe for your convenience.

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Mexican Scrambled Egg Muffins Freezer Meal

Scrambled Egg Muffins Recipe Card


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5 from 1 review

  • Author: Sabrina M Quairoli
  • Total Time: 40 minutes
  • Yield: 6
Print Recipe
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Description

Easy to make scrambled egg muffin recipe and freezer-friendly. 


Ingredients

  • ¾ c. egg whites
  • 4 eggs
  • ⅓ cup milk
  • 1 tsp Mexican Seasoning
  • ½ cup shredded Mexican Cheese
  • 1 cup spinach frozen chopped and thawed
  • 2 Tbsp chunky salsa mild

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray with a nonstick spray in the extra large (jumbo) muffin tin that makes 6 muffins.
  3. Add eggs, egg whites, and milk to the bowl and mix well.
  4. Add Mexican seasoning, Mexican cheese, spinach, and salsa to the mixture and mix well.
  5. Add ¾ mixture to each of the extra large (jumbo) muffin openings (6). Bake for 25 to 30 minutes. They will puff up. Fork them to make sure they are done.
  6. Let site. They will flatten.
  7. Remove from the tin and add one in a quart freezer bag. There should only be one muffin in each quart freezer bag. Then, Freeze.
  8. To Reheat: Pull out of the freezer, take out of the bag and place on a microwavable plate. Cover with a paper towel lightly and reheat in the microwave for 30-50 seconds or until the center is warm.
  9. Serve with hot sauce. Enjoy!

Equipment

large muffin pan

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  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: oven baked
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 extra large muffin
  • Calories: 99.3 kcal
  • Sugar: 1.11 g
  • Sodium: 169.17 mg
  • Fat: 6.94 g
  • Saturated Fat: 3.29 g
  • Trans Fat: 0.14 g
  • Carbohydrates: 1.78 g
  • Fiber: 0.25 g
  • Protein: 7.29 g
  • Cholesterol: 119.22 mg

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Mexican Scrambled Egg Muffins Freezer Meal
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About Sabrina Quairoli

I love sharing my passion for organizing life and home. I hope you get inspired when visiting my home organizing tips, quick weeknight recipes, party planning ideas, and DIY organizing projects. Visit the About Me page to read my story.

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  1. Marbos says

    September 13, 2023 at 7:19 pm

    Is that 3/4 c. whites or s it 3 or 4 whites?

    Reply
    • Sabrina Quairoli says

      September 13, 2023 at 7:31 pm

      Thanks for catching that. It is 3/4 cup of egg whites.

      Reply
  2. RoseMary Griffith says

    September 16, 2016 at 7:28 am

    Looks yummy and sounds easy. We run out of freezer room before anything else! I can see where it'd have been handy during your kitchen work.

    Reply
  3. Jeannette Paladino says

    September 14, 2016 at 4:48 pm

    Yum. These sound really delicious and easy to make.

    Reply
  4. Susan cooper says

    September 14, 2016 at 11:40 am

    These sound delicious. What a great idea for kids rushing off to school in morning. So much better than sugary cereal!

    Reply
  5. Marina @ Parental Journey says

    September 14, 2016 at 6:53 am

    Sounds really simple - and yummi 🙂

    Reply
    • Sabrina says

      September 14, 2016 at 8:30 am

      It is! Thanks for stopping by and commenting. =)

      Reply
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