I love making these for breakfast for the kids before they head out the door for school. They can easily be grabbed and eaten on the go, and they whip up quickly and easily. I sometimes prepare the egg mixture and toss it into the fridge the night before if I know it will be a busy morning the next day just to cut down on prep time.
Scrambled Egg Muffins
8 large eggs
1/2 - 1 cup chopped ham 'or' cooked and crumbled bacon
1/2 - 3/4 cup shredded cheddar cheese
1/4 - 1/2 tsp. salt
pepper to taste
2 TBSP. milk
Whisk everything together and mix well. pour mixture into 12 greased muffin tins (when I brushed oil onto each cup with a basting brush it worked great and each muffin popped right out). Bake @ 350* F for 20 minutes. Let cool in pan for 5 minutes, then remove and serve.
Makes 12 muffins.
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