Scrambled Egg Muffins
07/27 -
12 eggs
½ cup chopped onion
¼ cup chopped bell pepper (green, red, orange or yellow)
½ tsp. salt
¼ teaspoon pepper
¼ tsp. garlic powder
½ cup shredded cheddar cheese
In a large bowl, beat the eggs.
Add the onion, green pepper, salt, pepper and garlic powder.
Stir in cheese.
Spoon by 1/3 cupfuls into greased muffin cups.
Bake at 350* for 20-25 minutes or until a knife inserted near the center comes out clean.
Yield: 1 dozen
Susan’s variation: I put in the veggies and cheese, divided up evenly, in the greased Texas-sized muffin pan. Lastly, I beat up the eggs and seasonings and pour that into the muffin cups. This makes 6 Texas size Scrambled egg muffins.
When these are cooled, I put each one in a baggie and refrigerate. They are wonderful heated up in the microwave for a fast breakfast. I have also added diced tomato and black olives.
