super food #ExperienceScrubDots

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ExperienceScrubDots #CollectiveBias

Eggs are incredible.

They work magic in baked goods, can be made a hundred different ways for a magnificent breakfast (or lunch or dinner), and even act as facial cleansers in desperate times (or so I've been told). They also happen to win the day at sticking to pots and pans, and that's where Scotch-Brite® Scrub Dots come to the rescue. There are two varieties on the market, and both scrub away kitchen messes fast while allowing the sponges to rinse clean.

The Scotch-Brite® Heavy Duty Scrub Dots Sponge (the green one!) eliminates baked-on messes on pots, pans, and heavy duty cookware. Scotch-Brite® Non-Scratch Scrub Dots Sponge (it's blue!) can safely clean all cookware without scratching, so you can use in on non-stick items as well as cook tops and counter tops.

The Scotch-Brite® Non-Scratch Scrub Dots Sponge was the perfect tool to help me clean up my muffin tin after making some Tex-Mex egg muffins. There were baked-on egg bits as far as the eye could see. As you know, non-scratch equipment is pretty much no good after it becomes scratched, so I always take great care with cleaning mine. The blue sponge wiped away that egg glue easily and without leaving scratches behind!

My reward for a successful cleaning? Egg muffins full of corn, onions, peppers, tomatoes, and cheese that are nutritious, delicious, and pretty darn easy on the waistline! It's funny to think about the things I consider accomplishments now, after adding Eva to my life. Making these egg muffins and actually taking the time to enjoy eating them fall into that category! (Also, taking a shower. BIG accomplishment!) I appreciate a product that makes things easier for me, and Scrub Dots most definitely do!

Learn more on Scotch-Brite's Facebook, Twitter, Pinterest, and Instagram.

Tex-Mex Egg Muffins
(printable recipe)

Makes 12
Ingredients:

• 6 eggs
• 1/2 cup milk
• 1/2 teaspoon ground mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Pinch nutmeg
• 1/2 cup frozen (or fresh!) corn
• 1/2 cup chopped bell pepper
• 1/4 cup caramelized onions
• 1/4 cup chopped tomatoes
• 1/4 cup chopped cilantro
• 1/2 cup cotija or feta cheese

Directions:
Preheat oven to 375 degrees F. Spray a non-stick muffin pan liberally with cooking spray; set aside.
In a large bowl add corn, peppers, onions, tomatoes, cilantro, and cheese and toss to combine.
Loosely pile about 3 tablespoons of vegetable mixture to each muffin cavity, or enough so that each is filled to about 2/3 to 3/4 full; equally distribute filling mixture among cavities until gone.
In a 2-cup glass measuring cup (the measuring cup makes for easy pouring), crack the eggs and add the milk, mustard, salt, pepper, and nutmeg, and whisk to combine.
Pour about 2-3 tablespoons of egg into each cavity, equally distributing among the cavities. They will be about 3/4 full after being topped off with egg.
Bake for about 18 to 20 minutes, or until muffins are set and lightly golden. They will puff in the oven, but sink upon cooling. Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing.