Muffin-Tin Scrambled Eggs

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

• 

  Total Time

  Prep: 15 min. Bake: 20 min.
• 

  Makes

  2 dozen

Ingredients

• 24 large eggs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1 jar (4 ounces) sliced mushrooms, finely chopped
• 1 can (4 ounces) chopped green chiles
• 3 ounces sliced deli ham, finely chopped
• 1/2 medium onion, finely chopped
• 1/2 cup shredded cheddar cheese
• Pico de gallo, optional

id="text-ingredients-container"> Text Ingredients

Directions

• 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.
• Bake 18-20 minutes or until eggs are set, rotating pans halfway. Let stand 10 minutes before removing from pans. If desired, serve with pico de gallo.
• Freeze option: Freeze cooled, baked eggs in resealable plastic freezer bags. To use, microwave each serving on high for 1-1/4 to 1-1/2 minutes or until heated through.

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.

source https://www.tasteofhome.com/recipes/muffin-tin-scrambled-eggs/

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