Breakfast, lunch, or dinner! Scrambled Egg Muffins with Sausage Recipe
Only six ingredients and less than 30 minutes! This recipe is a keeper for sure. Plus, bake up a bunch of them and you can freeze some for later! Yes! A quick and easy breakfast, lunch, or dinner that you can just pull out of the freezer and warm up.
Super easy and quick, these egg muffins were a hit with my family. Plus, around Easter there are usually sales or coupons that we post about to help you get eggs for cheap!
The muffins are especially yummy when served with ketchup or salsa. I forgot to move my oven rack from the middle position with this batch, so my muffins peaked a little more than they should have. Oops. Still good though!
These scrambled egg muffins have a great texture, thanks to the crushed Ritz crackers in them! The crackers give the muffins just enough structure, but do not ruin the light, fluffy texture of the eggs. Find coupons here.
The Wilton Avanti Everglide Metal-Safe Non-Stick Muffin Pan is one of the pans recommended by America’s Test Kitchen. It has 4.8 out of 5 stars with over 100 reviews on Amazon!
You can substitute whole milk for the half-and-half, but the muffins will be less rich and less tender. I have not tried the sun-dried tomatoes or kielbasa variations yet, but I am sure they are “egg-cellent” too! Ha.
Recipe slightly adapted from America’s Test Kitchen Quick Family Cookbook.
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Learn more about Freezer Meal Cooking:
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