05/19/2014 Omelet Muffins
Recipe Courtesy of Wanda Jundt4 large eggs 1 ½ cup liquid egg substitute (or that many eggs which is about 6) 4 oz. diced ham or Canadian bacon 1 cup corn 3 green onions, sliced thinly 3 oz. feta cheese, crumbled Salt and pepper
Stir all until well combined. Ladle egg mixture into 12 sprayed muffin tins.
Bake at 375 degrees for 20-25 minutes until tops are puffed and golden and eggs are set.
Cool slightly, run knife around edges and remove from tin.
Serve immediately or store up to 3 days, covered, and microwave to serve warm.
**Mushrooms, steamed broccoli, roasted peppers, different cheese and other seasonings can be added or substituted.**