Friday, March 25, 2011

Scrambled Egg Muffins

Sometimes, you just need something a little different. And with 15 chickens in our back yard, producing nearly an egg a day, I need more than one way to cook an egg. And I'm sure some of you may wonder why I don't just cook up some regular, everyday scrambled eggs. I do. And sometimes, I don't want regular, everyday stuff. And sometimes, I need part of my meal to cook itself, and not need me to stand over it.

So, here's a little something I put together the other night. It was WONDERFUL! The eggs weren't over done, the cheese was gooey, and the onion had just a touch of crunch. I'd make these again and again.
Scrambled Egg Muffins
1/2 pound cooked and chopped bacon
12 eggs
1/2 cup chopped scallions
1/2 cup shredded cheese
couple pinches of minced garlic
salt and pepper to taste
Mix every thing together in a bowl. Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350* for
20-25 minutes. Yield 1 dozen
I should note here that you can use bacon, sausage, ham, or hamburger meat for your meat. Use scallions or onions for the scallion portion. You could add bell peppers to this as well. And I probably used more cheese than the recipe says. 'Cause I like cheese.
Let me know how these turn out for you!

Beth