SCRAMBLED EGG BREAKFAST MUFFINS

INGREDIENTS

12 EGGS
1/2 TEASPOON SEASONED SALT
2-3 TABLESPOONS ONION, DICED
1 CUP COOKED HAM, DICED (COULD ALSO USE COOKED BACON OR COOKED SAUSAGE)
PEPPER TO TASTE
1/4 TEASPOON GARLIC POWDER
1/4 CUP RED BELL PEPPER, DICED
1/4 CUP FRESH MUSHROOMS, DICED (I SAUTEED MINE FIRST)
1 CUP SHREDDED CHEDDAR CHEESE (I USE SHARP)
1/2 CUP BABY SPINACH, FINELY SHREDDED

INSTRUCTIONS

PREHEAT OVEN TO 350 DEGREES.


SPRAY A 12-CUP MUFFIN PAN WITH NON-STICK COOKING SPRAY (THE BETTER YOU SPRAY, THE LESS IT WILL STICK!) OR USE THICK MUFFIN LINERS (SUCH AS THESE SILICONE LINERS ).

IN A LARGE MIXING BOWL, BEAT EGGS. ADD IN REMAINING INGREDIENTS AND MIX TOGETHER.

SCOOP 1/3 CUP OF MIXTURE INTO EACH MUFFIN LINER. BAKE FOR 20-25 MINUTES OR UNTIL THE CENTER OF THE MUFFIN IS COMPLETELY COOKED.

Recipe Source: https://www.sixsistersstuff.com/recipe/scrambled-egg-breakfast-muffins/#_a5y_p=4974369

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