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Mini Scrambled Egg Muffins

This was a really great dish to entertain with, it was easy to put together and was easy to put in the oven and forget about while I got other things ready.  You can customize this very easily, and just throw in whatever you like!  These also tastes great the next day after about 20 seconds in the microwave.  I think these would also freeze well.  I will probably be making a batch of these to freeze, soon and will confirm this theory!

This made 20 mini muffins.

8 eggs

1 TBS heavy whipping cream (I just had a little bit of this on hand, you could definitely substitute milk)

2 TBS mayonnaise

1/2 pound of sausage

1/2 can fire roasted tomatoes

1/4 cup cheddar cheese

Brown the sausage in a skillet.

Crack eggs into a large bowl and add the cream or milk.  Scramble gently.  Add in the mayonnaise (it helps give the eggs a nice puff while baking) and mix again.  Add in the sausage, cheese and tomatoes (I used fire roasted tomatoes with green chilies).  Make sure it is combined well, but don’t over mix it.  Line your muffin tin with only the foil cupcake liners.  Spoon in the egg mixture into the each opening, filling about 2/3 full.

Bake at 350 until they have risen a bit and are don’t give any wiggle in the middle when you jiggle the pan, about 20-25 minutes.

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About Hang Onto Your Fork

I am just a girl who loves to cook. I am happiest when friends and/ or family are sitting around my table enjoying a meal and sharing stories and laughter! I noticed myself spending a lot of time reading recipe sites, food blogs and cook books and finally decided to get in on the action! I am very much an amateur cook, and through the last couple of years have learned a lot through trial and error. So, I would like to invite you to join in my culinary triumphs and laugh at my kitchen disasters! I welcome any tips/ advice/ and comments that you may have!

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