Make-Ahead Western Omelet “Muffins”
From Someone’s Kitchen
Serves: 6 | Makes 12 Muffin-sized omelets
Ingredients
Olive oil cooking spray or oil mister
6 large eggs
6 large egg whites
¼ teaspoon kosher salt
Black pepper, freshly cracked
3 ounces sliced ham (about 4 slices), finely chopped
2 ounces reduced-fat Swiss cheese, chopped
½ cup red or orange bell pepper, finely chopped
¼ cup scalllions, chopped
Instructions
Preheat the oven to 350 degrees F. Lightly spray a standard 12-cup nonstick or silicone muffin tin with oil.
In a medium bowl, beat the whole egg and egg whites with a fork. Season them with the salt and a pinch of black pepper. Mix in the ham, Swiss cheese, bell pepper, and scallions. Pour about ¼ cup of egg mixture into each muffin cup and carefully place the pan in the oven.
Bake until the eggs set, 20 to 24 minutes.
Notes
You can freeze leftovers or make a double batch. To freeze, wrap cooled egg muffins in plastic wrap. To reheat, unwrap frozen egg muffins and microwave about 1 minute or place on a cookie sheet and bake at 350 degrees F until heated through, about 25 minutes.