Handy Eggs

Egg Muffins may not be new to you, but the concept was to me.  Not sure why I never thought of it before seeing as I love eggs and all things breakfast...just after 2:00 pm.  The reason I love this so much is because it's just like quiche minus the pastry.  Which means less work.  And really there is nothing worse than a ruined quiche due to a dry crust.  This are super fast and kid-friendly.  I've read that some grab them to eat on the go but after I indulged I can't imagine holding one in my hand as I make my way out the door.  A bit greasy and crumbly.  One might wonder what's the point of making muffins out of them when it's basically a scrambled egg in a mold and to be honest I think it's just the novelty of it.  They are a fancy way to eat eggs.  Did I mention how super fast they were to make?  They're easier to prepare then a frittata or scramble.  And I guess just like a frittata, add to the eggs whatever is in your house and you've got a little egg nosher.

This is what I mixed together for 12 muffins:
11 eggs
 about 1/4-1/3 C. milk
dash salt and pepper
 1/2 lb. spicy Italian sausage
1/2 C. sauteed onions and  with 1 tsp. garlic
1/2 C. cheddar cheese

Make sure you use the toothpick test to check done-ness.  Take them out while they're a touch underdone because they will continue to cook and then get rubbery!

Very basic for the first time.  Next go 'round will be fresh veggies.  I found the sausage to make the whole deal too salty, so next time no added extra salt.  Yuck.  (And I love salt!)  I also will try freezing them for quick mornings.  We had leftovers that Mike took to work the next night!