Egg Tin Muffin Breakfast

Ingredients

• 1 dozen Eggs Scrambled
• 12 ounces Frozen Cut Spinach Minced to small pieces
• 1 cup Ham Steak Diced into small cubes
• 1/4 cup Hormel Sliced Pepperoni Diced to small pieces
• 1/2 cup Mexican Shredded Cheese
• 1/2 cup El Sol Medium Salsa
• 4 tablespoons Italian Seasoning
• 1/4 cup Milk
• 2 tablespoons Garlic Minced

Instructions

1. 1. In a large pan with a little olive oil, saute’ the cut spinach for a few minutes until wilted. Empty spinach into a large bowl.
2. 2. While pan is still hot add two table spoons of minced garlic and cook until golden brown. Do not overcook! Empty garlic into
3. the large bowl.
4. 3. Preheat the oven to 375 degrees.
5. 4. Whisk a dozen eggs in another bowl and add about a ¼ cup of milk while whisking. Empty mixture into the large bowl.
6. 5. Dice up the ham steak into small cubes. Add about 1 cup to large bowl.
7. 6. Dice up about 20 Hormel sliced peperoni into very small pieces and add to large bowl.
8. 7. Add about ½ cup of Shredded Mexican Cheese.
9. 8. Add about 4 table spoons of El Sol Medium Salsa.
10. 9. Add about 2 table spoons of Italian Seasoning to large bowl.
11. 10. Whisk all the ingredients together.
12. 11. Spray two cupcake pans (12 cups each) with PAM cooking spray.
13. 12. Fill each cub with mixture but not to the top. Leave about ¼ of an inch room for the egg to rise while cooking.
14. 13. Place trays in oven for about 25 minutes. I would check on them around 20 minute to see how they are doing.
15. 14. Take trays out of oven and let cool for about 5 minutes.
16. 15. Dump Egg Muffins out on a towel or large chopping board.
17. 16. Optional: Add hollandaise sauce. (I use a package mix)