Easy family favorite.
Other than their quick inhalation, the only downside to this recipe would be having to clean out the muffin tin. But I recently got one of these amazing ones from KitchenAid, and now cleanup is easy peasy! No need for muffin liners!
If you don’t happen to have a muffin tin, you can just as easily bake these in a greased 9×13 inch dish. But then they’re no longer Scrambled Egg Muffins, now they’re “Eggs Like Pizza,” according to my kids. 😉
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Scrambled Egg Muffins
Free from grain, gluten, and sugar.
- 10 eggs
- 1 c. milk (I used whole milk, but dairy-free would work too)
- 1 t. granulated garlic (or you can make your own!)
- 1/2 t. Himalayan salt
- 1/4 t. pepper
- 1/4 c. shredded parmesan or cheddar cheese (optional if you can’t handle dairy, of course)
Preheat oven to 350 and grease a muffin tin.
In a liquid measuring cup, mix all ingredients except cheese with a fork.
Pour into muffin tin and sprinkle with parmesan cheese.
Bake for about 20 minutes, or until nicely browned on top.