Two quick America's Test Kitchen recipes are chicken and cheese quesadilla pie and scrambled egg muffins. Both recipes are easy to follow, have 10 or fewer ingredients and take about 15 to 20 minutes to prepare.
To make the scrambled egg muffins, cook 4 ounces breakfast sausage broken into 1/2-inch pieces in an uncovered bowl in the microwave for one minute. Meanwhile, mix together 24 crushed crackers, 10 eggs and 1/3 cup half-and-half. Add in 4 ounces shredded cheddar cheese, 4 thinly sliced scallions and the drained sausage. Pour the egg mixture into a greased and floured 12-cup muffin pan and bake for eight to 10 minutes at 450 degrees Fahrenheit.
For the chicken and cheese quesadilla pie, start by placing a 10-inch flour tortilla in a greased 9-inch deep pie plate. Mix together 3 cups shredded rotisserie chicken, 1 cup shredded cheddar cheese, 1/2 cup minced cilantro, 1/3 cup chopped canned jalapeños, and salt and pepper. Spread chicken mixture onto the flour tortilla. Combine two eggs, 1 cup milk, 1 cup flour and 1 teaspoon baking powder, and then pour over the chicken mixture. Sprinkle the top with more shredded cheddar cheese, and bake for 20 minutes at 450 degrees Fahrenheit.