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As part of my 3 month personal diet challenge, I needed to find some breakfasts that were healthy, had enough protein to sustain me for a few hours, and were also ready to grab and go on school days. These little omelettes are the perfect solution!
12 eggs (medium to large)
Shredded cheese I used Monterey Jack
finely diced veggies I used sweet peppers and green onions (I forgot the spinach because I set it aside)
Deli meat (I used Black Forest Ham)
This is about as easy as recipes get. First, spray a 12 large muffin tin with nonstick spray. I didn’t. I was sorry. Next, line each cup with one slice of ham. Dice your veggies and put about a tablespoon of veggies in the bottom of each cup. Add a tablespoon of shredded cheese. The crack your eggs into a large measuring cup (something with a spout will really help you pour more accurately), beat and pour into each cup slowly. You want to get them about 3/4 full. I actually found that with the medium eggs I was using, one egg filled one cup exactly. Pop them in the oven at 350 and bake for 20 minutes.
The variations are endless mushrooms, ham, bacon, green peppers, hash browns, asparagus, broccoli, the sky is the limit on veggies. And you can switch up the meats too. Or add an extra slice for a little extra protein.
Based on this recipe, each “muffin” has 116 calories, 8 grams of fat, 3 grams of saturated fat, 1 g total carbohydrate, 201 mg sodium, and 11 g protein.