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Breakfast Omelette Cups is for Breakfast.

Breakfast Omelette Cups takes 30 minutes to prepare.

Breakfast Omelette Cups takes 15 minutes to cook.

Breakfast Omelette Cups makes 12 servings.

The ingredients for Breakfast Omelette Cups are:

6 large Eggs
1/2 cup Kirkland Crumbled Bacon Bits
1 cup Mushrooms, chopped and cooked
1/4 cup, chopped Sweet Red Peppers
1/4 cup, chopped Green onions
1/3 cup, chopped fresh Broccoli
60 grams shredded medium Cheddar Cheese
1/4 cup Milk, 3.25%
1 tsp Dijon Mustard
1/4 tsp Salt
1/8 tsp freshly ground black Pepper

Here is how you make Breakfast Omelette Cups:

Preheat oven to 375F.Prep all vegetables, shred the cheese and spray a 12 cup muffin pan with coconut oil cooking spray.Divide vegetables, bacon bits and shredded cheese evenly between the 12 muffin cups.Whisk together the eggs, milk, dijon, salt and pepper.Divide egg mixture evenly between the muffin cups over the vegetables and cheese.Bake for 15 minutes until puffed and lightly golden.Serve warm, or cool, wrap tightly individually in plastic wrap and place in a freezer bag to freeze up to 3 months. Defrost overnight in the fridge and reheat for about 20 seconds each on high in the microwave.Serving Size: Makes 12 omelette cupsNumber of Servings: 12Recipe submitted by SparkPeople user PIXBADGIRL.

The nutritional information for Breakfast Omelette Cups is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 88.7

• Total Fat: 5.8 g
• Cholesterol: 98.5 mg
• Sodium: 292.3 mg
• Total Carbs: 1.6 g
• Dietary Fiber: 0.5 g
• Protein: 6.9 g