Scrambled Egg Muffins

Scrambled Egg Muffins

I was delighted to find one of my friends from out of town staying on my couch earlier this week. I’m even more delighted that she’s stayed at my house every night since. So, I woke up this morning and decided to make us all breakfast. Egg muffins are great for when you have company over. They’re super easy to make, inexpensive, and delicious! I used what I had on hand today, which was crimini mushrooms, mini sweet peppers, and red onion. You can also try adding in things like wilted spinach, fresh garlic, cheese, tomatoes- the list goes on and on. This recipe makes 6 egg muffins.

What you will need:
6 cup muffin tin
6 eggs
1/2 c sliced crimini mushrooms
1/4 c sliced mini sweet peppers
1/4 c sliced red onion
butter

Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, beat eggs and add sliced mushrooms, sweet peppers and red onion. Grease the muffin tin with butter and pour the egg mix to the top of each cup (and cover with cheese, if desired). Bake for 20- 25 minutes or until eggs are set and no longer runny. Serve with toast, hash browns and coffee.

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