Breakfast To-Go: Egg Muffins
Author: Autumn Ehsaei
Recipe type: Breakfast
Serves: 6
- ¼ cup diced mushrooms
- ¼ cup diced onion
- ½ cup diced peppers
- ¼ cup shredded cheddar cheese
- 6 eggs
- Salt and pepper to taste
- Put the mushrooms, onion, peppers and cheese into a bowl.
- Crack eggs and scramble, then mix into all other ingredients in the bowl.
- Pour ⅓ cup of the mixture into each cup of a greased (6-cup) muffin tin.
- Bake at 350 for ~22 minutes, or until cooked through (done when a knife inserted comes out clean).
Recipe by Perennial Nutrition at http://perennialnutrition.com/2018/01/20/breakfast-to-go-egg-muffins/
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