Mini Omelet Muffins

You Will Need:

• Muffin Pan (a pan that makes larger muffins works best!)
• 6 Eggs (beaten and seasoned with ¼ tsp salt and 1/8 tsp pepper)
• Mix-Ins (you can really choose anything you want here, but for a more healthy option, choose less meat and cheese, and go for more veggies!)
  
  -Diced Ham or Bacon
  -Carrots
  -Tomatoes
  -Onions
  -Spinach
  -Bell Pepper
  -Shredded cheese

Directions:
1. Preheat the oven to 350 degrees and generously grease the bottoms and sides of your muffin pan to ensure a stick-free removal once the omelets are done baking.

2. Make sure your eggs are beaten and you’ve added the salt and pepper.

3. Fill the bottoms of your muffin pan (about 1/3 of each individual tin) with the different mix-ins you chose. Try some ingredients by themselves or make a bunch of different, yummy combinations. It’s really up to you :)

4. Then fill the tins with your eggs. The omelets will puff up a little when you bake them, so make sure to leave just a tiny bit of space at the top of each tin.  Stir each mixture slightly to combine your eggs with the ingredients.

5. Bake for 18-20 minutes, or until you can poke the centers with a knife and it comes out clean (or almost clean).

Let them cool a bit before eating them, but once they’re done, go ahead and chow down… Or, save them for later!  You can eat them warm or cold, at home, on the go, at breakfast, for lunch, or even at dinner. They’re a yummy, healthy choice for any time of the day.