Omelet Muffins
Nutritional Info
- Servings Per Recipe: 13
- Amount Per Serving
- Calories: 76.8
- Total Fat: 3.4 g
- Cholesterol: 80.0 mg
- Sodium: 394.4 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 0.5 g
- Protein: 8.0 g
View full nutritional breakdown of Omelet Muffins calories by ingredient
Introduction
Modified from someone else's recipe Modified from someone else's recipeNumber of Servings: 13
Ingredients
-
5 Eggland's Best Large Eggs
.75 cup Kroger Break Free Real Egg Substitute
8 oz. John Morrell Diced Ham
1 cup red bell pepper, finely diced
.50 to .75 cup red onion, finely diced
Salt & pepper
2 Tbl. water
Tips
I filled 12 regular muffin cups and didn't want to use another pan, so I used a small skillet and cooked the rest of the mixture on the stove top.
Directions
Pre-heat oven to 350 degrees. Spray a 12 cup muffin tin with pan spray or use muffin cup liners.
Beat eggs and egg substitute together in a large bowl. Add ham, bell pepper, onion, salt and pepper and mix well. Using a 1/4 cup measure, fill prepared muffin cups. Bake until muffins are set in the middle, about 20 minutes. Cool slightly before removing muffins from pan.
Serving Size: Makes 13 muffins
Number of Servings: 13
Recipe submitted by SparkPeople user SSSCOLLINS.
Beat eggs and egg substitute together in a large bowl. Add ham, bell pepper, onion, salt and pepper and mix well. Using a 1/4 cup measure, fill prepared muffin cups. Bake until muffins are set in the middle, about 20 minutes. Cool slightly before removing muffins from pan.
Serving Size: Makes 13 muffins
Number of Servings: 13
Recipe submitted by SparkPeople user SSSCOLLINS.