Breakfast muffins

I've been on a breakfast muffin kick lately. Today the kids helped me make

 Spinach, Green Pepper, Mushroom, and Cheddar Cheese muffins.

(12 muffins)

We used:

Eggs - 10 large

Baby Bella Mushrooms, 2 oz

Green Bell Pepper, 57 g

Spinach, 0.5 cups

Sargento - 4 Cheese Mexican Reduced Fat Cheese

42 g (1/4 cup)

Black Pepper, 1/2 tbsp

Oregano, dried, 0.5 tsp

Now What?
We used the food scale for some of the ingredients so that Jorge could help make sure that we had the right amounts by weight vs. using measuring cups. So I cut everything up and then we had a bowl that we would zero the scale out with it on and then fill with whatever we were measuring.

 

Then we mixed all of the dry ingredients in the bowl that we had used to weigh and then filled the muffin cups evenly (as evenly as we could...)

 

Next we broke 10 eggs into the bowl, mixed them together, and then poured them into the muffin tins.

Baked at 350 for 20 minutes. And ended up with this goodness:

We had originally made them to take with us in the mornings however Papa and Pudge got into them after dinner leaving only a few...