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Name: Scrambled Egg Breakfast Muffins Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Eggs; Seasoned salt; Diced onion; Diced ham; Pepper; Garlic powder; Bell pepper; Fresh mushrooms; Sharp cheddar cheese; Baby spinach leaves

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INGREDIENTS

Eggs
Seasoned salt
Diced onion
Diced ham
Pepper
Garlic powder
Bell pepper
Fresh mushrooms
Sharp cheddar cheese
Baby spinach leaves

INSTRUCTIONS

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.

NOTES

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Scrambled Egg Breakfast Muffins Recipe

Eggs
 Seasoned salt
 Diced onion
 Diced ham
 Pepper
 Garlic powder
 Bell pepper
 Fresh mushrooms
 Sharp cheddar cheese
 Baby spinach leaves

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.

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Nutrition

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Serving Size: 1 (863g)
Recipe Makes: 1

Calories: 1465
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.

About Our Nutrition Facts

Calories per serving: 1465

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