Scrambled Egg Breakfast Muffins

Make a large batch of these muffins and have a healthy to-go breakfast at any time! The great thing about these muffins is that you can personalize them to your individual taste. Make these egg muffins the night before and then put them in the fridge so that all you have to do is pop them in the microwave and have a hot breakfast ready to go! From sixsistersstuff.com.

Scrambled Egg Breakfast Muffins


Ingredients:

12 eggs
1/2 teaspoon seasoned salt (if tolerated)
2-3 tablespoons onion, diced (if tolerated or omit)
1 cup cooked ham, diced (could also use cooked bacon or cooked sausage), all without problem ingredients
pepper to taste (if tolerated)
1/4 teaspoon garlic powder
1/4 cup red bell pepper, diced
1/4 cup fresh mushrooms, diced (I sauté mine first)
1 cup shredded cheddar cheese
1/2 cup baby spinach, finely shredded


Directions:

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.

3. In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.

4. 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.