muffin tin omeletties
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 121.2
- Total Fat: 7.2 g
- Cholesterol: 194.8 mg
- Sodium: 175.0 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 0.6 g
- Protein: 9.7 g
View full nutritional breakdown of muffin tin omeletties calories by ingredient
Introduction
Leftover stew or anything go into lightly oiled muffin tins.Egg mix goes over that. Bake. Leftover stew or anything go into lightly oiled muffin tins.
Egg mix goes over that. Bake.
Number of Servings: 4
Ingredients
-
4 large Egg, fresh, whole, raw
1 1tsp Sesame Oil
0.2 tsp Lemon & Pepper Seasoning Salt (GS) McCormick (by CYCO4U)
.5 cup Darigold 2% Reduced Fat Milk
.5 cup (8 fl oz) Water, tap
.1 tsp Baking Soda
.1 package (10 oz) Mixed Vegetables, frozen
.5 spear (about 5" long) Broccoli, fresh
.05 medium (2-1/4" to 3-1/4" dia.) Baked Potato, with skin
1 oz Turkey Burger, Jennie-O
.05 cup Lentils
Tips
You can add cheese of course if you like.
Directions
preheat oven
oil tin (OR use cupcake liners!)
put leftovers in tin to 1/3 or 1/2 of tin.
whip eggs, milk, water, lemon pepper and small! pinch baking soda.
Pour mix over leftovers.
Bake 25 min at 350 ish til done.
Serving Size: 4 three omeletties
oil tin (OR use cupcake liners!)
put leftovers in tin to 1/3 or 1/2 of tin.
whip eggs, milk, water, lemon pepper and small! pinch baking soda.
Pour mix over leftovers.
Bake 25 min at 350 ish til done.
Serving Size: 4 three omeletties