Not your mama's scrambled eggies

These are killer. They can be adapted into pretty much any combination of flavors you like.. And they are so portable.
These of course, are Breadless Egg Muffins (insert any better title here)

I came across this recipe on pinterest one day. I, not being a fan of any kind of scrambled egg concoction, immediately brushed off the idea of this. However, I have been trying to eat better and getting up before work to cook something healthy (and clean it up, because that sometimes is worse) just isn't always practical.
For the record, I don't own a fancy camera so these pictures all come from my HTC camera phone. Lighting and color is not the greatest but it gives you an idea.
So, here's my adaption:
Side note: (You'll find I'm not a measuring type of girl, nor do I believe in absolutes on a recipe. I am 100% believer in improvising and creating your own recipe.)
First, beat some eggs. I like extra large eggs, doesn't particularly matter though. How many you ask? Well 4 eggs makes about 6 muffins.. 8 or 9 for a full dozen. So start whisking (yes, use a whisk, not a louzy fork.. just trust me on this.) You want the eggs pretty frothy and light, to the point where you can't distinguish yolk from whites.

Okay, next.. Add a little bit of milk.. whatever kind you have on hand, we always have 1% so a couple tablespoons should do. Again, don't ask why, just seems wrong to make scrambled eggs without milk.

So now, your batter is done. Topping time!

**Confession, I am an onion eater. That will never change. Anyone around me, they usually are too, or become submissive to my onion and garlic ways. Even if you're not huge on onions.. green onions just make this, well, pretty & yummy. So cut up some of the green ends of some green onions/ scallions/ chives, whatever you have on hand. Again, enough so you feel you can have a bit in every bite. usually 2 for a 6 muffin batch or 4 for a dozen, give or take. Some other veggie ideas... sundried tomatoes, leftover fresh sauteed mushrooms, bell peppers or roasted peppers, spinach - i'd use fresh sauteed, and then drain it well.
And now for meat, I've made these probably 5 or 6 times now playing around with variety. Here's where I'm at. Turkey bacon, totally delicious, must cook it first, drain on paper towel, crumble in batter, but still leaves muffins a little greasier than what we're use to. Turkey sausage crumbles, no I don't cook it and crumble it, Sir Jimmy Dean does all the work for me and I buy it in the refridgerator section near the sausage at Walmart or Publix. I like the turkey sausage. It's leaner, tastes the same to me, and it's protein. As for ham, go low sodium if you can, but lunch meat style ham is just as acceptable as chunks. Use all 3 or just 1 or whatever you please, go meatless even. A good handful for 6, or 2 handfuls for 12.
Lastly, CHEESE!!!! I love cheese. You can try any combo you'd like but velveeta (or so i think it's spelled), makes a jalepeno shredded cheese now for 8oz, for like 2 bucks. YUM. Less spicy, sharp cheddar is always delicious. Don't like sharp cheddar, it still is amazing here and lower calorie wise, or go for whatever is in the fridge. I usually buy a monterey jack mix or a mexican cheese mix. I've never used the italian blend with parmesean and mozzerella but hey, do what you please. Again, enough cheese that when you mix it, you see some in every spoonful. About 4-6oz or 1/2 to 3/4 of a bag.
So now you season. Yes, of course, you always season. Salt and pepper is a must. Maybe some onion powder, or garlic salt, or some paprika, Ms.Dash for the fancy folks, hey get crazy with it ;)
Now, mix, mix, mix. I should mention I like the oven anywhere from 350-375.
I have cupcake pans. I need muffin ones (which are slightly bigger), and better yet, some silicone ones. Hint, hint, Christmas? Just kidding. I always find cupcake liners at Micheals or Walmart on clearance from a holiday or something super cheap so I buy them when I can. Use paper ones, I like foil but paper liners sprayed with non-stick cooking spray works best here. Weird tip here, double up the paper liners and only spray the top layer, then they peel right off!
Now you're ready to pour. I like a big spoon but you do as you please. I fill the liners in the cupcake pan, after being sprayed, about 3/4 full, making sure to get enough of the toppings and egg mixture to cover. At this point, you can top with cheese or whatever you please... Then bake away for 25-30 minutes.
Let them rest for at least 10 minutes. They tend to deflate a little here but no worries, it won't matter for long once they're in your belly.

So now eat, or remove liners and store in fridge. I use snack bags and do 2 to a bag.
That's about it. Enjoy! :) Let me hear thoughts once you try them.