Mini Egg Omelet Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Mini Egg Omelet Muffins calories by ingredient
Introduction
A great breakfast in the go! A great breakfast in the go!Number of Servings: 12
Ingredients
-
3/4 C green onions
3/4 C diced ham
3/4 C diced cherry tomatoes
3/4 C shredded cheddar
1/4 C nonfat milk
12 large eggs
Tips
I think these could probable be frozen, thawed and reheated in the microwave for 45 seconds or so.
Directions
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.