Egg Scramble Cups

  • 12 Eggs, beaten
  • 1 tsp. Salt
  • 1 tsp. Black Pepper
  • ¼ cup Spinach, chopped
  • ½ cup Tomatoes, diced
  • 1 oz. Mozzarella Cheese
  • ¼ cup Broccoli, chopped
  • ½ cup Bacon, cooked and chopped
  • ½ cup Red Bell Pepper, diced
  • 1 tsp. Ahuacatlán Natural

Preheat the oven to 350°F.

In a bowl, beat the eggs and season with salt and pepper.

Prepare a cupcake mold by greasing the insides with Ahuacatlan Natural.

Add the egg mixture and top with the different vegetables, bacon and cheese.

Bake at 350°F for 15 minutes or until fully cooked.

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