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. 😉
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- 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.
You might also enjoy some of my kiddos other favorite breakfasts…Pin these Scrambled Egg Muffins for later!
This recipe is linked to Family Fun Friday, Foodie Friday, Gluten Free Fridays, Simple Lives Thursday, Frugal Days, Sustainable Ways, Real Food Fridays, Farm Girl Friday, The Ultimate Recipe Swap, and Wildcrafting Wednesday.