It's Happy Tummy Tuesday!!!

Omelet Mini's

I was browsing the internet for fast and easy breakfast ideas the other day and stumbled upon a recipe from blogilates for these 'clean egg muffins'. Since I have no time in the morning to prepare a healthy breakfast I figured I'd give these a try! And I LOVE them! They are a PERFECT match for my crazy fast paced lifestyle!!

Ingredients for 24 Omelet Mini's: 

(Feel free to substitute any of the ingredients below to suit your own tastes)


1/3 package of Oscar Mayer Deli Fresh Honey Ham: 1 lb family size (diced)

One 14.5 oz can of Hunts Diced Roasted Garlic Tomatoes (strained and rinsed)

2 cups of Olympia Naturals Shredded Cheddar Cheese

One 10 oz jar of Forrelli 'pieces & stems' Mushrooms (strained, rinsed, and diced)

10 whole AA Medium Eggs

1/8 cup of oregano leaves

1 tsp of cilantro

1 tsp of garlic salt

1 tsp of ground black pepper

Directions:

1. Preheat oven to 375˚
2. Combine all ingredients in a large mixing bowl.
3. Using a hand mixer, blend all ingredients together, at the lowest setting, for 3 seconds at a time, until all ingredients are well mixed.
4. Liberally spray 2 cupcake pans with Pam non-stick spray so that the omelets are easy to remove after baking.
5. With a ladle, spoon the omelet mixture into the cups, filling each cup to the rim.
6. Top off each cup with a pinch of shredded cheese.
7. Put both cupcake pans in the oven, on the middle rack, for 20 minutes.

Enjoy your omelet mini's with a couple slices of fresh deli ham, steamed asparagus, sliced strawberries, etc!

This is my own (quick & thrifty) version of the recipe. If you'd like to see the original, then click here!!!