Ingredients
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Amt.
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Measure
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Ingredient
| | | | 5 | large | eggs | 10 | ounces | salmon, canned, drained | 1 | cup pieces | Mushrooms | 1 | small | Onion, chopped | 1 1/2 | cups, shredded | shredded cheddar cheese |
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Steps
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Sequence
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Step
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| 1 | Preheat oven to 375 | 2 | Spray muffin pan with Cooking spray | 3 | Chop small onion and mushrooms and set aside. | 4 | Drain canned salmon | 5 | Crack and scramble eggs in mixing bowl. | 6 | Add onions, mushrooms, salmon, and cheese to eggs. Stir well with a fork. | 7 | Use a scoop and place portions in muffin pan. Bake until browning on sides and slightly firm on top. Can be stored in refrigerator and reheated for quick breakfasts. |
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