Kids

Fast Breakfast Omelet Muffins is for Breakfast.

Fast Breakfast Omelet Muffins takes 20 minutes to prepare.

Fast Breakfast Omelet Muffins takes 20 minutes to cook.

Fast Breakfast Omelet Muffins makes 12 servings.

The ingredients for Fast Breakfast Omelet Muffins are:

16 oz Egg Substitute (like Egg Beaters)
1 cup finely chopped sweet onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
8 oz Hatfield Classic Boneless Ham Steak - 98% Fat Free, finely chopped
2 Tablespoons Shredded Mexican Cheese Blend
2 Tablespoons water
1/4 Teaspoon salt
1/8 Teaspoon black pepper

Here is how you make Fast Breakfast Omelet Muffins:

1. Preheat oven to 350 degrees2. Prepare a muffin pan - either spray with Pam or insert cupcake liners3. Finely chop the 2 cups of vegetables and the ham4. Pour the egg substitute into a large bowl, add the water, salt and pepper and whisk until light and fluffy5. Whisk in the vegetables and ham6. Evenly distribute the egg mixture in the 12 muffin pan wells7. Place the muffin pan in the center of the oven and bake for 16 - 20 minutes, until the centers seem just about set8. Place 1/2 teaspoon of the shredded cheese on top each muffin and return to the oven for about 2 - 3 minutes until the muffins are set and the cheese melted9. Once muffins have cooled, store in the refrigerator for about 5 days or freeze them. 10. Reheat muffins in the microwave for about 30 seconds (Note: muffins should be defrosted overnight in the refrigerator before being microwaved.)Serving Size: 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user MALEVY.

The nutritional information for Fast Breakfast Omelet Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 54.9

• Total Fat: 0.8 g
• Cholesterol: 5.7 mg
• Sodium: 243.3 mg
• Total Carbs: 3.2 g
• Dietary Fiber: 0.4 g
• Protein: 8.1 g

The dietary needs meet for Fast Breakfast Omelet Muffins is Low Fat