Some mornings it’s just easier to have something to grab and go. Even if these days we’re not going anywhere!
This is a simple recipe that can be adapted to anything you have on hand. No sausage? How about some bacon. Or diced ham. Or maybe you want an all veggie version? Onions, bell peppers, mushrooms…the choices are limitless.
You don’t HAVE to use the muffin tin liners but I like the ease of cleaning up with them and I always have them on hand. But if you don’t – just grease you muffin tin before adding your egg mixture.
- 6 eggs
- 1/2 pound cooked sausage (I used mild Italian but any breakfast sausage will do)
- 1/2 cup shredded cheese (I used cheddar but any kind will do)
- 1/2 teaspoon salt (to taste)
- few dashes of pepper
- 1/2 teaspoon onion granules (unless you’re using chopped onions then you can omit)
- 1/2 teaspoon dried basil
Preheat oven to 350 degrees.
Beat eggs until smooth and add all other ingredients. Mix and pour into muffin tin liners or the tin itself.
Set muffin tin on baking sheet and place on middle rack. Bake until firm – about 20 minutes. I would check after 15 though as different ovens cook differently.
Remove from muffin tin right away and cool on a rack. This will help prevent moisture building up.
Enjoy! You can keep extras in the fridge for about 5 days. Then just pop in the microwave to reheat!