Bake these mini omelets when you have some free time and then either store them in the refrigerator for a few days or in the freezer if you would like to make a bunch in advance. Just wrap them up individually and reheat in the oven or microwave as needed. Serve the omelets with a slice of toast or an english muffin, you can even turn the mini omelets into quick egg sandwich! Be sure to change it up and experiment with your favorite ingredients!
Ingredients:
1 cup chopped ham
1 cup chopped broccoli florets
10 large eggs, beaten
½ cup milk
½ cup shredded cheese
As needed, cooking spray
To taste, salt & pepper
Directions:
1. Preheat oven to 375 F.
2. Whisk together eggs and milk. Season with salt and pepper.
3. Spray a 12-cupcake/muffin pan with the cooking spray.
4. Ladle a small amount of eggs into each tin.
5. Divide the ham, broccoli and cheese evenly.
6. Ladle more egg mixture over the ham, broccoli and cheese, the tins should be 2/3 full.
6. Bake for 15-20 minutes.
7. While still warm and using a butter knife, cut around each egg muffin and scoop out with a large spoon.
8. Serve hot
Prepared omelets will keep for about 3 days in the refrigerator. Unused omelets can be individually wrapped, frozen and reheated for another breakfast.
