MmmmMonday: Scrambled Egg "Muffins" with a Greek twist

A friend of mine made this for a playdate a few months back and I meant to start making it then, but with the holidays, this recipe got put on the back burner... then I was reading Comeback Mama's blog and she was featuring her Healthy Egg Muffin recipe, which was so similar to A's... and I knew that I had to make a pan for my family to try...

I decided to change up the ingredient list to suit our family's needs, so mine looked like this:

12 eggs
1/4 cup feta cheese, crumbled
1/4 cup diced peppers
1/4 cup diced mushrooms
1/4 cup diced ham
1 tsp black pepper


1. Preheat oven to 350F

2. Break all 12 eggs into a large mixing bowl and whisk until yolks are broken

3. Dump remaining ingredients into eggs and stir until combined.

4. Ladle egg mixture into greased or lined muffin pan (I used a 1/4 cup measuring cup) so that pan is 2/3 full

5. Bake for 18-20 minutes or until egg has set completely

I also made a second batch with diced tomatoes, feta, peppers and mushrooms... also yummy!  They keep really well in the fridge, and I also tried freezing and microwaving for 45 seconds - that works too!  Robyn eats hers right out of the fridge, cold...

This week I'm going to try these combinations:

Ham & Swiss
Florentine - Spinach & Mozzarella
4 Cheese - swiss, mozzarella, cheddar and feta

What would you add to your Scrambled egg muffins?