Breakfast Omelette Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 large Eggs1/2 cup Kirkland Crumbled Bacon Bits 1 cup Mushrooms, chopped and cooked 1/4 cup, chopped Sweet Red Peppers1/4 cup, chopped Green onions1/3 cup, chopped fresh Broccoli60 grams shredded medium Cheddar Cheese1/4 cup Milk, 3.25% 1 tsp Dijon Mustard 1/4 tsp Salt 1/8 tsp freshly ground black Pepper
Preheat oven to 375F.
Prep all vegetables, shred the cheese and spray a 12 cup muffin pan with coconut oil cooking spray.
Divide vegetables, bacon bits and shredded cheese evenly between the 12 muffin cups.
Whisk together the eggs, milk, dijon, salt and pepper.
Divide egg mixture evenly between the muffin cups over the vegetables and cheese.
Bake for 15 minutes until puffed and lightly golden.
Serve warm, or cool, wrap tightly individually in plastic wrap and place in a freezer bag to freeze up to 3 months. Defrost overnight in the fridge and reheat for about 20 seconds each on high in the microwave.
Serving Size: Makes 12 omelette cups
Number of Servings: 12
Recipe submitted by SparkPeople user PIXBADGIRL.
Prep all vegetables, shred the cheese and spray a 12 cup muffin pan with coconut oil cooking spray.
Divide vegetables, bacon bits and shredded cheese evenly between the 12 muffin cups.
Whisk together the eggs, milk, dijon, salt and pepper.
Divide egg mixture evenly between the muffin cups over the vegetables and cheese.
Bake for 15 minutes until puffed and lightly golden.
Serve warm, or cool, wrap tightly individually in plastic wrap and place in a freezer bag to freeze up to 3 months. Defrost overnight in the fridge and reheat for about 20 seconds each on high in the microwave.
Serving Size: Makes 12 omelette cups
Number of Servings: 12
Recipe submitted by SparkPeople user PIXBADGIRL.
Nutritional Info Amount Per Serving
- Calories: 88.7
- Total Fat: 5.8 g
- Cholesterol: 98.5 mg
- Sodium: 292.3 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.5 g
- Protein: 6.9 g
Member Reviews