Food & Cooking Recipes Breakfast & Brunch Recipes Scrambled Egg Muffins 2.8 (39) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 28, 2013 Print Share Share Tweet Pin Email Servings: 4 Fill muffin tins with eggs, turkey bacon, and other savory ingredients to make Jessica Seinfeld's charming "muffins," from her cookbook, "Double Delicious!"Also try:Bird's Nest Pasta Ingredients Nonstick cooking spray 4 slices nitrate-free turkey bacon 3 large egg whites 1 large egg ½ cup chopped, low-sodium chickpeas, rinsed and drained ¼ cup nonfat (skim) milk 4 teaspoons grated Parmesan cheese Directions Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray; place bacon on prepared baking sheet and transfer to oven. Bake until crisp, 10 to 15 minutes. Meanwhile, in a small bowl, whisk together egg whites, egg, chickpeas, and milk. Coat 4 cups in a 6-cup standard muffin tin with nonstick cooking spray. Divide egg mixture evenly among prepared cups. Remove bacon from oven and cut with kitchen shears or thinly slice into 1/2-inch pieces. Sprinkle bacon over eggs and top each with 1 teaspoon Parmesan. Transfer to oven and bake until eggs puff and are cooked through, 12 to 15 minutes. Remove egg muffins from muffin pan and let cool slightly before serving. Print