Scrambled Egg Muffin

Scrambled Egg Muffins 

Hello there, here is another one of my delicious breakfast meal. This is the same breakfast meal but I added some more ingredients to it; mushroom, spinach, cherry tomatoes, onions, and bacon. Shall we get started?!

So this summer I had an challenge for myself to eat healthy.  Went to the grocery the other day, and I was thinking of items to put in my scrambled egg muffin. I am trying to have breakfast already done so when I leave out to head to work I can glad my breakfast that is already cooked and warm the meal once I get to work.

Ingredients:

5 eggs

1/4 cup Egg White

Mushroom

Slice Cherry Tomatoes

Slice Bacon

Chopped Spinach

Chopped Onions

Black Pepper and Salt

Cooking Spray

Instructions:

1. Pre-heat oven to 400 degrees.
2. Cook bacon first.

After washing food, use paper towel to take some of the moisture out. 

3. Have two bowls one for the mix ingredients and the other one for the eggs.
4. Chopped mushrooms, onions and spinach leaves (I roll up my spinach leaves and then I chop the leaves). Slices cherry tomatoes. Add pepper and salt, and mix the ingredients.
5. Use a whisk to mix eggs and add pepper and salt. A whisk help the eggs to be fluffy when it's cook.

6. Pour the scramble eggs inside the mix bowl and start to stir all the ingredients together.
7. Use cooking spray not cooking oil because some of the food will stick in the pan.

8. Once the bacon is done cooking, chopped the bacon and put some of the chopped bacon in the muffin pan and the rest on top. I use 1/4  cup to pour the omelette inside muffin pan. I had a little space left in the pan so I add some egg white on top of the omelette.

9. Pop the pan in the oven for 15 minutes.
10. Once it's done baking, let it cool off for 5-10 minutes.
11. Enjoy!!!