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

Muffin-Tin Scrambled EggsTaste of Home
Servings Prep Time Cook Time
2dozen 15minutes 20minutes
Servings Prep Time
2dozen 15minutes
Cook Time
Portions: dozen
Portions: dozen
  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.
  2. 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.
  3. Freeze option: Freeze cooled, baked eggs in airtight freezer containers. To use, microwave each serving on high for 1-1/4 to 1-1/2 minutes or until heated through.
Recipe Notes

Nutrition Facts
1 egg cup: 88 calories, 6g fat (2g saturated fat), 190mg cholesterol, 257mg sodium, 1g carbohydrate (0 sugars, 0 fibre), 8g protein.

Diabetic Exchanges: 1 medium-fat meat.