Fast Breakfast Omelet Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
16 oz Egg Substitute (like Egg Beaters)1 cup finely chopped sweet onion1/2 cup finely chopped red bell pepper1/2 cup finely chopped green bell pepper8 oz Hatfield Classic Boneless Ham Steak - 98% Fat Free, finely chopped2 Tablespoons Shredded Mexican Cheese Blend2 Tablespoons water1/4 Teaspoon salt1/8 Teaspoon black pepper
1. Preheat oven to 350 degrees
2. Prepare a muffin pan - either spray with Pam or insert cupcake liners
3. Finely chop the 2 cups of vegetables and the ham
4. Pour the egg substitute into a large bowl, add the water, salt and pepper and whisk until light and fluffy
5. Whisk in the vegetables and ham
6. Evenly distribute the egg mixture in the 12 muffin pan wells
7. Place the muffin pan in the center of the oven and bake for 16 - 20 minutes, until the centers seem just about set
8. Place 1/2 teaspoon of the shredded cheese on top each muffin and return to the oven for about 2 - 3 minutes until the muffins are set and the cheese melted
9. Once muffins have cooled, store in the refrigerator for about 5 days or freeze them.
10. Reheat muffins in the microwave for about 30 seconds (Note: muffins should be defrosted overnight in the refrigerator before being microwaved.)
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MALEVY.
2. Prepare a muffin pan - either spray with Pam or insert cupcake liners
3. Finely chop the 2 cups of vegetables and the ham
4. Pour the egg substitute into a large bowl, add the water, salt and pepper and whisk until light and fluffy
5. Whisk in the vegetables and ham
6. Evenly distribute the egg mixture in the 12 muffin pan wells
7. Place the muffin pan in the center of the oven and bake for 16 - 20 minutes, until the centers seem just about set
8. Place 1/2 teaspoon of the shredded cheese on top each muffin and return to the oven for about 2 - 3 minutes until the muffins are set and the cheese melted
9. Once muffins have cooled, store in the refrigerator for about 5 days or freeze them.
10. Reheat muffins in the microwave for about 30 seconds (Note: muffins should be defrosted overnight in the refrigerator before being microwaved.)
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MALEVY.
Nutritional Info Amount Per Serving
- Calories: 54.9
- Total Fat: 0.8 g
- Cholesterol: 5.7 mg
- Sodium: 243.3 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 0.4 g
- Protein: 8.1 g
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