Blueberry-Lemon Breakfast Cakes - The Scramble

Ingredients

• 3 large eggs
• 1/2 cup sugar
• 6 Tbsp. butter (melted)
• 1 cup part-skim ricotta cheese (or use any variety)
• 1 cup low fat plain yogurt (or use any variety)
• 1 lemon (zest only about 1 tsp.)
• 3/4 cup all-purpose flour (use wheat/gluten-free, if needed)
• 1/2 tsp. salt
• 1 1/4 tsp. baking powder
• 1 1/2 cups blueberries or wild blueberries, fresh or frozen