Scrambled Egg Bites
I’ll level with you. The only reason I tried this recipe was to avoid cleaning a frying pan. I think you know what I’m talking about. When you soak the pan for days and scrape egg bits with your fingernails. I love scrambled eggs, but not that much. But I didn’t expect to love these easy little egg bites as much as I do. They pack a fun punch of protein and will be in our regular rotation from now on. I hope you like them, too.
Scrambled Egg Bites
8 eggs, beaten
1/4 cup milk
Salt and pepper, to taste
Shredded cheddar
Preheat oven to 350 and spray a 24-count mini muffin tin with cooking spray. In a medium bowl, whisk eggs and milk and season with salt and pepper. Sprinkle enough shredded cheese in each tin cup to cover the bottom. Pour egg mixture in each cup until they are almost full. Bake 14-15 minutes.