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Scrambled Egg Muffins
June 01, 2009

These are very easy and very good. I made them with small differences, instead of the onion and pepper, I added about 1/3 cup mostly drained chunky salsa. I also used 8 eggs and 1 cup egg substitute. I made them in mini muffin pans (Cooks about 12 minutes and makes about 48 mini muffins) for a church reception and got LOTS of compliments. I also made some using just eggs, cheese, diced ham and salt and pepper. They were super popular! I made them Friday and kept them in some tupperware until Sunday. Then reheated them at 200 degrees for about 15 minutes. I'm going to have to see how well they freeze...because I got requests for more!

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