My husband and oldest son love to eat eggs either scrambled or fried. I had a surplus of eggs a few weeks ago and decided to try something new to us, individual scrambled egg “muffins”. I am sure I am not the first person to try this, but I did make up the recipe on my own. I was just winging it. 
We thought they were tasty, so I wanted to share the recipe with you.
Having a cute 4 year old to stir up the eggs is optional, but definitely makes the process more fun.
Before I share the recipe I want to alert you to a couple of things. I made 2 batches of this recipe and found a couple of things out after the first batch.
First, make sure you use a very non-stick muffin tin or even a silicone one. Baking eggs in a Doughmakers muffin tin apparently isn’t a good idea. Trust me on this one.
The other thing I learned with my first batch was not to fill the muffin cups full of the egg mixture. 1/4 cup is just the right amount. If you fill them up to the top, this is what can happen.
My grandma always said, “I learn something new every day.” Obviously, I learned something from this experience.
- 9 Eggs
- ¼ Cup Milk
- ½ teaspoon Salt
- ⅛ teaspoon Pepper
- ¾ Cup Cooked Sausage or Cooked & Crumbled Bacon
- Bowl
- Fork
- Nonstick or Silicone Muffin Tin
- Break eggs into the bowl.
- Add milk, salt, and pepper.
- Use a fork to mix everything well.
- Grease muffin tins.
- Add 1 Tablespoon of cooked sausage or bacon to each muffin cup.
- Pour ¼ cup of the egg mixture into each muffin cup.
- Bake in a 350 degree oven for 20-25 minutes.
- Allow to cool slightly and remove from muffin tins.
I did try freezing some of the scrambled egg “muffins” since I had doubled the batch. I recommend using the oven instead of the microwave to reheat them.
