Ingredients

• 24 large eggs
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. garlic powder
• 1 jar (4 oz.) sliced mushrooms, finely chopped
• 1 can (4 oz.) chopped green chiles
• 3 oz. sliced deli ham, finely chopped
• 1 medium onion, finely chopped
• 1/2 cup shredded cheddar cheese
• Pico de gallo, optional

Directions

• 1. Preheat oven to 350°. In a large bowl, whisk eggs, salt, pepper and garlic powder until blended. Stir in mushrooms, chiles, ham, onion and cheese. Spoon about 1/4 cup mixture into each of 24 greased muffin cups.
• 2. Bake 18-20 minutes or until eggs are set, rotating pans halfway.
• Let stand 10 minutes before removing from pans. If desired, serve with pico de gallo.
• FREEZE OPTION: Freeze cooled, baked eggs in airtight containers.
• To use, microwave each serving on high for 1 1/4-1 1/2 minutes or until heated through.

Photos