05/19/2014 Omelet Muffins

Omelet Muffins

Recipe Courtesy of Wanda Jundt

4 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.**