Muffin Pan Eggs

I don't know why it took me so long to try making eggs in a muffin tin.  But it did.

However, I am now an enthusiastic convert.

I rarely ever cook a breakfast for my kids.  I learned my lesson over a year ago when, after spending weeks cooking up warm breakfasts for Ariana to eat before school, she broke it to me that she preferred either toast or cereal in the mornings.  She's like me, not much of a breakfast eater.

Well, we were out of milk and I was tired of toast.  I remembered seeing eggs in muffin pans on the internet and decided to give it a try.  I didn't do anything fancy.  But next time, I think I will try some other methods of making this.

I had sandwich meat and eggs that were about to expire.  Also, I had a bunch of chopped up green onions from the night before.  So really, making this breakfast was more about not wasting food than cooking up a warm meal for my kids.

Sorry kids!

In case you noticed the same thing I did, I would like to clarify that the bottom right breakfast egg does not have a hair on it.  I accidentally ripped the meat when I put it in the muffin tin.

 I sprayed the muffin tin, put slices of sandwich meat in them, added at egg, sprinkled with salt and pepper, and then put some green onions (on some).  I cooked these for about 25 minutes at 350 degrees Fahrenheit.  Next time I think I'll cook them a little less.  I like my eggs runny. :)

I want to try chopping of some kale and adding that to these babies.  And cheese!  Cheese always makes just about everything taste better (not ice cream).  Maybe some peppers?  Olives, I wonder how olives would taste.  Spinach!  Bacon bits....mmmmmm.