It’s my one year blogging birthday!!  One year and 50+ recipes later, I’m still chugging away and you’re still reading my posts and trying out these recipes.  Thank you!!!

Today I’m posting Scrambled Egg Muffins.  Sorry it’s not a birthday cake or some other witty tie-in with my blogging anniversary.

These muffins fall into the “easy-and-healthy-after-school snack” category as well as the “protein-packed breakfast” category.  I love it when a recipe pulls double duty.

Another bonus is that you can chuck whatever is on-hand into these muffins.  Think of it like an omelette.  You can go basic with just eggs and cheese or you can go hog wild with ham, onion, green pepper and some cheddar.

Make a batch Sunday evening or Monday morning and you’ll have breakfast for the week (or maybe until Tuesday….I have a habit of snacking on these whenever hunger strikes.)

Once again, thanks for supporting me this past year and I look forward to another year of new recipes.  Also, yes, I know I’m totally copying Smitten Kitchen, but I love how she links to the recipe she posted a year ago or two years ago or however many years she’s been blogging.  Keeps the old recipes from being forgotten.  I’m so excited I can finally do this!!

1 year ago: Melon and Halloumi Salad

Scrambled Egg Muffins (makes 12 muffins)

Note: In the UK, use Cumberland or any similar sausage.  In the US, use bulk breakfast sausage, such as Jimmy Dean.  Whatever sausage is used, remove casings before sautéing.

4 ounces (120 grams) chopped vegetables, sausage (see Note above), and/or bacon – any combo will do

24 Ritz crackers, coarsely crushed

10 eggs

1/3 cup (80 ml) half-and-half / single cream

1/2 teaspoon salt

1/4 teaspoon pepper

4 ounces (1 cup or 110 grams) grated sharp cheddar cheese (or whatever cheese you fancy)

4 spring (green) onions, white and green parts, sliced thin

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Adjust oven rack to lower-middle position and heat oven to 450°F / 225º C.  Grease 12-cup muffin pan using either nonstick spray or butter.

Heat a medium-sized saute pan over medium heat.  Cook the vegetables with a tablespoon of olive oil until they are softened, about 5-10 minutes, depending on the type of vegetable.  If using sausage or bacon, cook in a saute pan until fully cooked, then drain off excess grease.

In a large bowl, whisk the crackers, eggs, cream, salt and pepper together until fully incorporated.  Stir in cheese, green onions, and filling (vegetables and/or meat).  Using a ladle, divide egg mixture evenly among muffin cups.  Transfer muffin pan to oven and bake until tops of eggs are set and are golden brown and crisp, 8-10 minutes.  They should be really puffy (and then will collapse as they cool – just warning you, don’t think it’s something you did wrong.)

Let muffins cool for about 5 minutes, then run an offset spatula or a butter knife around edge of muffin and gently remove them from the pan.  Serve immediately.  Muffins can be stored in the refrigerator for up to 5 days.  Reheat in the microwave when ready to eat.