Scrambled Egg Breakfast Cups

January 16, 2017

A healthy breakfast prepared in advance for quick reheating and eating. You can customize this recipe to your family\\\'s taste.

16 medium/large eggs (or combination of egg and egg substitute to equal 16 eggs
½ teaspoon herb/garlic seasoning or seasoning of your choice
½ teaspoon salt
¼ teaspoon pepper
3-4 green onions, thinly sliced and lightly chopped
1 ½ cups shredded cheese
1 10 ounce package frozen mixed vegetables or your preference
Meat option of your preference:
1 pound sausage, browned and drained
2 ounces ham, diced
1 pound bacon, browned and broken into pieces
2 ounces Canadian bacon, diced

Prepare muffin pans by putting two cupcake liners into each cup. Lightly spray the top liner with cooking spray so that it will easily separate from the finished egg. Into each lined cup add 1-2 teaspoons...
See the full directions on my site

Nutritions

Calories
100

Sodium
208mg
8% DV

Fat
6g
9% DV

Protein
5g
11% DV

Carbs
2g
0% DV

Fiber
0.8g
3% DV

Breakfast