preheat your oven to 350 degrees Fahrenheit.
Then, using either a 12-cup metal muffin pan or a 12-cup silicone muffin pan spray the inside of each cup with nonstick cooking spray.
Then, in a large mixing bowl, beat the eggs together. (I’ve found that the more I whipped them the fluffier the muffins are and less likely to fall.)
Next, add in the seasoned salt, diced onion, cooked diced ham, pepper, garlic powder, bell pepper, sauteed and diced mushrooms, shredded cheddar cheese, and finely shredded baby spinach.
Mix it all together well with the eggs making sure everything gets covered.
Now, scoop about a ? cup of the egg mixture into each of the muffin liners. Be sure to scoop towards the bottom to not miss the veggies.
Once all of the muffin liners are full, place the pan in the oven for 20-25 minutes or until the center of the muffin is completely cooked through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (863g)|
|Recipe Makes: 1|
|Calories from Fat: 793 (54%)|
|Amt Per Serving||% DV|
|Total Fat 88.1g||117 %|
|Saturated Fat 44.3g||221 %|
|Monounsaturated Fat 32.3g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 459mg||141 %|
|Sodium 6495.4mg||224 %|
|Potassium 2620.5mg||69 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 15.4g|
|Protein 143.5g||205 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1465
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