Scrambled Egg Breakfast Muffins
/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.
- 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
- 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.
- In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.
- Scoop ⅓ cup of mixture into each muffin liner. Bake for 20-25 minutes or until the center of the muffin is completely cooked.
