Scrambled Egg Muffins
This recipe I actually saw on a commercial for a grocery store when we lived in Ankeny. I kept forgetting to make these for my family. I wasn’t reminded of these until my obsession with Pinterest began (you should follow me 
it’s addicting).
Anyways, here is a fun easy breakfast recipe your kids and hubby are sure to enjoy.
Scrambled Egg Muffins
Ingredients
8 large eggs
1/4 cup milk
1/2 tbsp vegetable oil
1/2 tsp baking powder
Fresh cracked sea salt and black pepper, to taste
Your favorite omelet toppings, cooked or sautéed.
(Note: This time I used red and green peppers, onions, and 8 Jones All Natural Sausages. Other options: broccoli, mushrooms, tomatoes, ham, bacon, any kind of shredded cheese to sprinkle on top (before putting in the oven)
Directions
Preheat oven to 375º F.
Heat the sausages in a skillet and cut into 1/2 inch pieces
Saute veggies in a little bit of olive oil until tender.
Lightly spray a 12-cupcake pan with oil. Spoon out the sausage and veggie mixture evenly into each cupcake.
Ladle the egg mixture over sausage and veggies. Top with cheese, if desired.
Bake for 15-20 minutes.
ENJOY!
