SCRAMBLED EGG BREAKFAST MUFFINS RECIPE

Mornings can get a little crazy at our house, especially when it’s an early school morning.
I love making a batch of these Scrambled Egg Muffins at the beginning of the week and enjoying them all week long.

I like to stick them in the freezer after they have cooled (I just put them in a resealable gallon-sized bag) and then pull them out as needed for breakfast or even lunch!
The great thing about these Scrambled Egg Breakfast Muffins is 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 would like.
I am including all the things that I added in my egg muffins, but you can adapt this recipe to whatever you want. My kids’ favorite: ham and cheese.

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 sharp cheddar cheese
• 1/2 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 (such as these [silicone liners).
3. .......................................

for full instruction please see : www.sixsistersstuff.com

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