Fast Breakfast Omelet Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Fast Breakfast Omelet Muffins calories by ingredient
Introduction
Make a batch on the weekend in 40 minutes and have a hot, healthy breakfast to go all week! Reheat 30 seconds in the microwave for 55 calories and 8 grams of protein! Make a batch on the weekend in 40 minutes and have a hot, healthy breakfast to go all week! Reheat 30 seconds in the microwave for 55 calories and 8 grams of protein!Number of Servings: 12
Ingredients
-
16 oz Egg Substitute (like Egg Beaters)
1 cup finely chopped sweet onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
8 oz Hatfield Classic Boneless Ham Steak - 98% Fat Free, finely chopped
2 Tablespoons Shredded Mexican Cheese Blend
2 Tablespoons water
1/4 Teaspoon salt
1/8 Teaspoon black pepper
Tips
Tip 1: Egg Substitute can be replaced with 10 whole eggs (increases calorie count)
Tip 2: Use 2 cups of your favorite veggies in place of the onions and peppers
Tip 3: Substitute bacon or sausage for the ham(increases calorie count)
Tip 4: Top with your favorite cheese (may decrease calories if low fat cheese is used)
Tip 5: Cheese could be incorporated into the egg mixture rather than being placed on top
Directions
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.