Scrambled Egg Muffins

12 eggs
1/2 C milk
salt and pepper
1/2 tsp seasoned salt
1 green onion, chopped
3-4 slices deli ham
4 mushrooms, chopped
1 C sharp cheddar cheese, grated

1. Preheat your oven to 350 degrees. 
2. Crack 12 eggs into a large bowl. 
3. Add 1/2 C milk, some salt and pepper and 1/2 tsp of seasoned salt. Whisk it together vigorously with a fork. 
4. Line a muffin tin with silicone liners and spray them with cooking spray. If you don't have any liners, no worries. Just spray your tin with cooking spray and you will be good to go. 
5. Chop one green onion, some deli ham and a few mushrooms up into small pieces. Sprinkle them into the muffin tin. 
6. Add a sprinkle of cheddar cheese. 
7. Pour some of the egg mixture into each cup. Just a little bit less than full. 
8. Bake for 30 minutes, or until they have puffed up and are a bit golden brown along the edges. 
9. Allow them to sit in the pan for about 5 minutes, then serve and enjoy. 

If you are making some for a morning in the future, let them cool completely and store in ziploc bags in your fridge. Pop them in the microwave to reheat. 

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