Breakfast

Mini Egg Omelet Muffins is for Breakfast.

Mini Egg Omelet Muffins takes 15 minutes to prepare.

Mini Egg Omelet Muffins takes 30 minutes to cook.

Mini Egg Omelet Muffins makes 12 servings.

The ingredients for Mini Egg Omelet Muffins are:

3/4 C green onions
3/4 C diced ham
3/4 C diced cherry tomatoes
3/4 C shredded cheddar
1/4 C nonfat milk
12 large eggs

Here is how you make Mini Egg Omelet Muffins:

Preheat oven to 375 degree F. Dice tomatoes and slice onions. In a bowl, mix both with the diced ham. In a separate bowl, whisk eggs, milk and your choice of seasoning. I use dill, salt and pepper.Spray a 12 muffin tin with oil or use liners. Place a spoonful of ham, onion & tomato mixture in each, distributing evenly. Add cheese to each, also divided evenly. Pour egg mixture up to the top of the muffin cup.Bake for 30 minutes, remove from oven. Either cool the pan on a wire rack, or if you used liners, remove them from tin & cool on a wire rack.Serving Size: Makes about 12 mini omelets.Number of Servings: 12Recipe submitted by SparkPeople user DIGISCRAPPIN.

The nutritional information for Mini Egg Omelet Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 121.3

• Total Fat: 8.3 g
• Cholesterol: 197.2 mg
• Sodium: 228.6 mg
• Total Carbs: 1.9 g
• Dietary Fiber: 0.3 g
• Protein: 9.8 g

The dietary needs meet for Mini Egg Omelet Muffins is Low Carb