Scrambled Egg Breakfast Muffins
instructions
1. Preheat oven to 350 degrees F. Spray a regular 12-cup muffin pan with non-stick spray. Set aside.
2. In a large bowl, add eggs. Whisk until eggs are well beaten. Add in all remaining ingredients and stir until everything is combined.
3. Scoop a little less than a 1/3 cup of mixture into each muffin cup.
4. Bake 20 to 25 minutes or until center of each egg muffin is thoroughly cooked.
5. Remove from oven. Let stand 5 minutes to let cool before serving. Enjoy!
chef: Trace Alexander
1. Preheat oven to 350 degrees F. Spray a regular 12-cup muffin pan with non-stick spray. Set aside.
2. In a large bowl, add eggs. Whisk until eggs are well beaten. Add in all remaining ingredients and stir until everything is combined.
3. Scoop a little less than a 1/3 cup of mixture into each muffin cup.
4. Bake 20 to 25 minutes or until center of each egg muffin is thoroughly cooked.
5. Remove from oven. Let stand 5 minutes to let cool before serving. Enjoy!
chef: Trace Alexander
ingredients
12 large eggs
1 cup diced cooked ham
1 cup shredded mild cheddar cheese
1 small red bell pepper, diced
1/4 cup sliced green onion
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper
12 large eggs
1 cup diced cooked ham
1 cup shredded mild cheddar cheese
1 small red bell pepper, diced
1/4 cup sliced green onion
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper
nutrition facts
Prep: 10 mins
Cook: 20 mins
Total: 30
Servings Per Recipe: 12
Calories: 388
Protein: 24.1g
Carbohydrates: 49.7g
Dietary Fiber: 6g
Sugars: 13.2g
Fat: 12.1g
Saturated Fat: 3.2g
Prep: 10 mins
Cook: 20 mins
Total: 30
Servings Per Recipe: 12
Calories: 388
Protein: 24.1g
Carbohydrates: 49.7g
Dietary Fiber: 6g
Sugars: 13.2g
Fat: 12.1g
Saturated Fat: 3.2g