There’s a recipe I’ve been wanting to write about for a week or so now, a recipe that has completely revolutionized my mornings. For the first time in eons, I eat breakfast—two of these little beauties—and then am not hungry again until noon. I am astonished by the effect this simple recipe is having on my life.
But I’ve been struggling with what to call these. You see, the source for this recipe calls them “egg muffins,” and I had many reasons to quibble with that name. For one, I’ve already written about “egg muffins,” and it meant something completely different—eggs on an English muffin. Also, arguably a “muffin” means a baked good eaten in the morning that is suspiciously reminiscent of a frosting-less cupcake. Something totally unlike that can’t be deemed a “muffin” just because it’s cooked in a muffin tin, right?
These were my hesitations until a few days ago.
And then there was Betty White.
And now I have to call these something besides “muffins.”
Individual baked scrambled eggs, aka “egg muffins”
Adapted from Kalyn’s Kitchen
Kalyn’s recipe includes a number of variations—you can include vegetables or meat, for example. Some day I may get around to experimenting with those variations, but for now I love these just as they are.
12 eggs (although Kalyn calls for 15 if you have a silicone muffin tin, as opposed to a metal one)
1 cup grated sharp cheddar cheese
3 scallions, sliced thinly
salt and pepper to taste
dash onion powder
dash garlic powder
Preheat oven to 375°F. Put two paper liners into each slot of the muffin tin, then spray liner with nonstick spray.
Eggs will keep at least a week in the refrigerator without freezing, and they need about 30 seconds to reheat nicely. They can also be frozen and reheated; for best results, thaw in refrigerator before reheating. Microwave about 2 minutes to reheat.