Breakfast: Egg Muffins
Scrambled Egg Breakfast Muffins

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

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