Mini Meat Muffins

If making these Mini Meat Muffins in bulk for freezer storage, you’ll want to have enough aluminum foil handy to wrap each muffin individually so it’ll keep its consistency the best. These muffins will freeze for up to 2 months. When you’re ready to eat one, just bake it for 30 minutes in a 450-degree oven (fully wrapped), then unwrap it from the foil and bake another 5 minutes. Enjoy!

Ingredients:

• 1 egg
• 1/2 C milk
• 3/4 C white bread crumbs, soft
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 lb. ground chuck
• Aluminum foil for freezer storage (optional)

Directions:

Beat egg slightly in a large mixing bowl. Carefully stir in the milk. Add the breadcrumbs and mix. Sprinkle in the salt and pepper. Add the ground chuck and mix well with hands to completely combine.

Preheat oven to 350 degrees. Spray each cup of a muffin tin with a non-stick cooking spray. Fill each cup with the meat mixture. Bake 30 minutes. Remove pan from the oven and allow to cool 10 minutes. Remove muffins from pan and cool completely on a wire rack.