Today I bring you a new addition to our "Breakfast for dinner" repertoire. My kids love the fun of breakfast for dinner. I love that breakfast is usually easy, quick and yummy. Often we just do pancakes and sausage with fruit, or a quick fritatta. But this one is a winner: two thumbs up from both kids and hubby too!
Individual Omelette Muffins
(makes 12 "muffins")
1 carton of EggBeaters Original (16 oz)
3/4 c. finely shredded cheddar cheese
Chopped ham, sausage, bacon, or whatever meat you like
Chopped vegetables: Roasted asparagus, raw mushrooms, onions, peppers, etc.
Salt and pepper (We use Crazy Jane's Mixed-Up Salt)
Oil a non-stick muffin tin (12 muffins) with canola or cooking spray. Be liberal. These like to stick.
Pour EggBeaters into muffin tins, dividing evenly among all 12.
Add a large pinch of cheese to each tin, dividing evenly.
Add mix-ins as desired:
My kids liked ham and cheese and nothing else.
Hubby and I had ham, roasted asparagus, and mushrooms.
You want to fill the tins about 2/3 full.
Give each one a little stir to mostly submerge the mix-ins.
Bake at 350 F for 18-25 minutes.
Muffins will puff up considerably, make sure they are not gooey in the middle.
Top may brown slightly.
Let cool 5 minutes (muffins will collapse, this is normal!).
Serve with fresh fruit and biscuits for a yummy meal!
(Weight Watchers Points+: 2 with ham and cheese, 1 with cheese and vegetables)
There you have it. Three healthy new recipes for you this week! Hope you have enjoyed this mini-series. I've got the sewing machine humming so there should be some crafting to show for it by early next week! Happy Weekend, everyone!