Scrambled Egg Breakfast Muffins

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From Six Sisters Website

Well, a group of my friends started another 8 Week “Get Healthy” Challenge and it is hard work to eat healthy! The thing that I struggle with the most is getting in enough vegetables, so I made it a goal to eat a vegetable with every meal – including breakfast! These little scrambled egg cups are perfect because you can load them with vegetables. Yes, sometimes as an adult I have to hide my vegetables in my food . . . ;)

The great thing about these muffins are that you can personalize them to your taste . . . don’t like meat? Leave the meat out! Don’t care for tomatoes? No need to add them! Love tomatoes? Then by all means, add as much as you like! I am including all the things that I added in my muffins, but you can adapt this recipe to whatever you want. My kids’ favorite: ham and cheese.

Scrambled Egg Breakfast Muffins
Author:  Six Sisters’ Stuff
Recipe type:  Breakfast
Prep time:  15 mins
Cook time:  20 mins
Total time:  35 mins
Serves:  12
 
Make a large batch of these muffins and have a healthy to-go breakfast at any time!
 
Ingredients
  • 12 eggs
  • ½ teaspoon seasoned salt
  • 2-3 tablespoons onion, diced
  • 1 cup cooked ham, diced (could also use cooked bacon or cooked sausage)
  • pepper to taste
  • ¼ teaspoon garlic powder
  • ¼ cup red bell pepper, diced
  • ¼ cup fresh mushrooms, diced (I sauteed mine first)
  • 1 cup shredded cheddar cheese (I use sharp)
  • ½ cup baby spinach, finely shredded
Instructions
  1. Preheat oven to 350 degrees.
  2. 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.
  3. In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.
  4. Scoop ⅓ cup of mixture into each muffin liner. Bake for 20-25 minutes or until the center of the muffin is completely cooked.

 

 

Three Ingredient Chicken Tenders

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3-ingredient-chicken-tender-1.jpg

From CleverlyInspired.com

3 ingredient chicken tender

A few items that will make this clean up easy is some paper plates and wax paper. If you have time earlier in the day, you can go ahead and bread the chicken and place in the fridge. Just be sure to bring the chicken out of the fridge about 20 minutes or so…that way they will come up to room temp—makes the frying time less.

Here is what you will need:

3 bonelss Chicken Cutless sliced into strips

2 eggs beaten

2 cups Italian bread crumbs

Canola Oil for frying (or spray for air fryer)

Here is what you will do:


In a large skillet, heat oil on medium high heat. You can test when it is ready by dropping a speck of bread crumbs in….it will sizzle when it’s hot enough. Place chicken strips into beaten eggs and stir to coat. Place bread crumbs on paper plate. Using tongs or rubber gloves, dredge chicken into bread crumbs. Place on wax paper. When oil is hot, place a few tenders in the oil (placing too many will cause the oil to cool) Turn the chicken over when the sides start to brown. (each side cooks for about 3-4 minutes) You can test for doneness by cutting in center. Continue with remaining chicken. These are great serve hot, warm or cold