11Oct2011 Scrambled Egg Cups Pin It I think most families are rushed to the limit in the mornings and ours is no different. I saw this recipe and thought of making a huge batch and freezing most of it to just grab and reheat on the weekday mornings. Well, we ate them this particular morning and finished them off through the week before I had a chance to freeze! We all enjoyed these; they’re a healthier (no biscuit needed) and cheaper alternative to a fast food breakfast sandwich. This is also perfect for little boogers like mine who love eggs. 🙂 Scrambled Egg Cups Crumbs and Chaos 12 eggs 6 slices bacon, cooked and crumbled 3 tablespoons half & half (or milk) 1/2 cup shredded cheddar cheese salt and pepper to taste Spray a 12 count muffin tin GENEROUSLY with cooking spray (I still had some stick and the pan needed a good soak before going in the dishwasher). Whisk together the eggs and milk; stir in the shredded cheese and bacon. Pour into greased muffin tin. Sprinkle some additional cheese on top of each egg cup if desired. Bake at 350 for 15 – 20 minutes. The original recipe says you could easily change out the bacon for sausage or breakfast ham and I totally agree. Actually, I could see members of the family customizing their own with tomatoes, spinach, different kinds of cheese, etc. Fun! Linking up to: Homemaker Monday, A Southern Fairytale, Melt In Your Mouth Monday, Nap Time Creations, and Mangia Mondays.