Omelet Muffins

These individual omelet muffins mean everyone 

can have their favorite omelet fillings, and they

are all ready at the same time.

Omelet making just got easier!

 I had onion, green paper, ham, tomato,

 spinach and cheese. Use whatever you have,

leftover vegetables are good.

 First I sautéed the ham and raw vegetables 

 in a little butter until tender.

 Meanwhile I whisk the eggs.

Add the seasonings and a pinch of

baking powder. That makes them puff.

I add the tomatoes and spinach last. Stirring until

the spinach wilts. I let them cool a bit. I have extra

filling here for an omelet later in the week.

My kitchen assistant and taster 

Sofie is close by...as always. 

 Spray a muffin tin and add a spoonful of

filling to the bottom.

 Top with cheese.

 Pour the eggs on top, filling almost full.

Bake in a 375º oven for 15 minutes.

This is a good time to make whatever else

 you are serving like fruit and coffee. I love 

breakfast recipes that don't need my

constant attention.

 Bake until puffed and golden.

Aren't these the cutest?!

 Remove to a warm plate.

 Leftovers can be reheated the next day

in the oven or microwave

Omelet Muffins

4 eggs

¼ C milk

½ t baking powder

½ t oil

salt & pepper

omelet filling

shredded cheese

Spray a 6 cup muffin tin with cooking spray.

Add a spoonful of omelet fillings, your choice:

(onions, ham, green pepper, mushrooms,

spinach, tomatoes, leftover vegetables)

Add a spoonful of cheese, your choice.

In a medium bowl whisk the eggs and the 

next 4 ingredients and pour over the 

cheese until the cups are almost full.

 Bake @375 for until puffed and golden, 

about 15 minutes.

Enjoy!

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