Muffin-Tin Scrambled Eggs
TOTAL TIME: Prep: 15 min. Bake: 20 min. + standing
YIELD: 2 dozen.
I made these one year at Christmas as a way to save time, and they were a big hit. I have to make a large batch because my husband and boys can polish them off in a short amount of time. These also freeze very well, if there are any left! —Jill Darin, Geneseo, Illinois
Ingredients
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24 large eggs
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1 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon garlic powder
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1 jar (4 ounces) sliced mushrooms, finely chopped
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1 can (4 ounces) chopped green chiles
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3 ounces sliced deli ham, finely chopped
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1/2 medium onion, finely chopped
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1/2 cup shredded cheddar cheese
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Pico de gallo, optional
Directions
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1.
Preheat oven to 350°. In a large bowl, whisk eggs, salt, pepper and garlic powder until blended. Stir in mushrooms, chiles, ham, onion and cheese. Spoon about 1/4 cup mixture into each of 24 greased muffin cups.
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2.
Bake until eggs are set, 18-20 minutes, rotating pans halfway through baking. Let stand 10 minutes before removing from pans. If desired, serve with pico de gallo.
Nutrition Facts
1 egg cup: 88 calories, 6g fat (2g saturated fat), 190mg cholesterol, 257mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 medium-fat meat.
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