Scrambled Egg Breakfast Muffins

• Gluten free

• Meat

  • 1 cup Ham, cooked

• Produce

  • 1/2 cup Baby spinach
  • 1/4 tsp Garlic powder
  • 1/4 cup Mushrooms, fresh
  • 2 tbsp Onion
  • 1/4 cup Red bell pepper

• Refrigerated

  • 12 Eggs

• Baking & Spices

  • 1 Pepper
  • 1/2 tsp Seasoned salt

• Dairy

  • 1 cup Cheddar cheese

Found on sixsistersstuff.com

Description

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 cheddar cheese (I use sharp)
• 1/2 cup baby spinach, finely shredded

Directions

• 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 (such as these silicone liners).
• In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.
• Scoop 1/3 cup of mixture into each muffin liner. Bake for 20-25 minutes or until the center of the muffin is completely cooked.