Scrambled Egg Muffins

Breakfast just got a whole lot easier 'round these parts. Did you know you can make a bunch of scrambled eggs ahead of time in muffin tins? And then reheat them for a few days afterwards? Did you know you can put whatever you want in them? I didn't either. I was googling 'make ahead scrambled eggs' last weekend because we were having our dear friends over for brunch. I was mostly making weird grown up stuff, but wanted some plain eggs for the kids that I didn't have to make last minute as I was scrambling (no pun intended) to get our meal served. I guess I wasn't the only one who wanted this life hack, because the interwebs are littered with applicable ideas. This discovery has changed my life. No more am I standing at the stove stirring eggs for myself (and my firstborn) every morning, or scrambling them the night before for my husband to heat up the next day. Nope. Now I just take about 2 minutes 2-3 times a week (plus baking time) and whip up a batch of egg muffins and then reheat servings in the morning. They are delicious. If I were just feeding myself, I'd add some veggies and other fancy stuff, but I keep the additions to strictly cheese (I've used sharp cheddar and Parmesan to date) so as to please everyone. Breakfast brilliance right here folks. Real breakfast brilliance.

Scrambled Egg Muffins
-took ideas from a variety of sources to arrive at this mix the way I like it

-1 dozen large eggs
-1/2 cup milk
-salt/pepper
-cheese of your choice, grated (about 3/4 cup)

Whisk eggs, salt/pepper, and milk in a large bowl. Spray 12 muffin tins generously with cooking spray. Fill muffin tins with 1/4 cup egg mixture, sprinkle each muffin with approximately 1 T cheese. Bake at 350 for 20 minutes, or until set and cooked through. Let cool slightly and remove from tins. Pop a couple in the microwave for about 1 minute the following couple days and pat yourself on the back for a fast hot breakfast.

Egg-cellent

This was a batch with sharp cheddar