Mini Egg Omelet Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3/4 C green onions3/4 C diced ham3/4 C diced cherry tomatoes3/4 C shredded cheddar1/4 C nonfat milk12 large eggs
Preheat oven to 375 degree F.
Dice tomatoes and slice onions. In a bowl, mix both with the diced ham. In a separate bowl, whisk eggs, milk and your choice of seasoning. I use dill, salt and pepper.
Spray a 12 muffin tin with oil or use liners. Place a spoonful of ham, onion & tomato mixture in each, distributing evenly. Add cheese to each, also divided evenly. Pour egg mixture up to the top of the muffin cup.
Bake for 30 minutes, remove from oven. Either cool the pan on a wire rack, or if you used liners, remove them from tin & cool on a wire rack.
Serving Size: Makes about 12 mini omelets.
Number of Servings: 12
Recipe submitted by SparkPeople user DIGISCRAPPIN.
Dice tomatoes and slice onions. In a bowl, mix both with the diced ham. In a separate bowl, whisk eggs, milk and your choice of seasoning. I use dill, salt and pepper.
Spray a 12 muffin tin with oil or use liners. Place a spoonful of ham, onion & tomato mixture in each, distributing evenly. Add cheese to each, also divided evenly. Pour egg mixture up to the top of the muffin cup.
Bake for 30 minutes, remove from oven. Either cool the pan on a wire rack, or if you used liners, remove them from tin & cool on a wire rack.
Serving Size: Makes about 12 mini omelets.
Number of Servings: 12
Recipe submitted by SparkPeople user DIGISCRAPPIN.
Nutritional Info Amount Per Serving
- Calories: 121.3
- Total Fat: 8.3 g
- Cholesterol: 197.2 mg
- Sodium: 228.6 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.3 g
- Protein: 9.8 g
Member Reviews