Yield: 6 Servings

Scott Nowell

I based this on a combination of something I saw on TV while waiting for a tire repair and the “Just Crack an Egg” from the supermarket. My usual combination is 4 oz sausage scrambles, 1 green pepper, 1 onion, ¾ cup shredded cheese.

• 6eggs
• ½cup milk or light cream
• ½tsp salt
• ¼tsp pepper
• 1 of the following meats
• 8oz uncased sausage, breakfast, sweet, mild or hot Italian, Chorizo, etc.
• 8slices of cooked bacon (crumbled)
• 8oz ham, diced ¼-inch
  
• 1TBS vegetable oil
• choice of the following vegetables
• 1lb potatoes, peeled, diced ¼-inch
  
• 1green pepper, diced ¼-inch
  
• 1medium onion, diced ¼-inch
  
• 8oz mushrooms, cleaned and sliced
• 4oz spinach, chopped.
• ½to 1 cup shredded cheddar, Colby jack, pepper jack, etc.
• salt and freshly ground pepper
• cooking spray

In a bowl whisk together eggs, salt, pepper, and milk. Set aside.

Cook the meat as needed. Drain.

Cook the vegetables as needed, potatoes boiled in salted water until tender, onion and peppers in 1 TBS oil until soft and lightly browned, mushrooms sautéed until brown, spinach until just wilted. Drain.

Preheat oven to 350°F.

Spray a large 6 cup muffin pan with cooking spray.

Divide the meat, vegetables and cheese into the muffin cups.

Pour egg mixture into each cup until ½ to ¾ full and stir gently to combine.

Transfer to a baking sheet and top with any remaining cheese.

Bake cupcakes at 350°F for 18 to 25 minutes.

The eggs will puff up and get nice and light.

These keep 2-3 days in the refrigerator or you can freeze breakfast cupcakes for up to one month.