Scrambled Eggs in Muffin Tins

I had a nice little harvest of tomatoes, and my first cucumber last night.   I used them for some quick and easy recipes.
I like to make quick breakfasts beforehand so I can run out the door on my way to work and heat up when I get there.  I’ve been seeing different types of eggs made in muffin tins all over Pinterest.  Last night, I made scrambled eggs, with the tomatoes and basil picked from my garden, and bacon.

Ingredients for this recipe:
  • 3 medium eggs
  • 6 strips of bacon
  • handful of cherry tomatoes
  • 1/2 cup cheese
  • 6-7 basil leaves, depending on the size
  • a little milk
  • minced garlic
  • salt and pepper to taste
First I cooked the bacon, and set the oven to 325 degrees. While the bacon was cooking I coarsely chopped the tomatoes and basil, and set aside. Next, I cracked the eggs into a bowl, added milk and whisked until mixed. Once the eggs and milk were mixed, I added garlic, salt and pepper to taste, and the basil, and tomatoes.
With the bacon cooked, I put on a paper towel to soak up the excess grease, and then added to the mixture.
After rubbing the bottom and sides of the muffin tin with oil, I scooped the mixture into the tin.  I popped into the oven for 30-35 minutes.
Hot from the oven!

I had to try one even at 9 at night! It was delicious.  I think the yellow tomatoes added a little something extra.

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