Omelette Muffins



Ingredients

1/2 Cup Green Peppers, chopped
1/2 Cup Tomatoes, chopped
1/4 Cup Onions, chopped
12 Eggs
1/2 Cup Milk
1/2 Cup Shredded Cheese
1 tsp Salt
1 tsp Pepper


Instructions


  • Preheat the oven to 350 degrees. Spray muffin tins with cooking spray.
  • Place an equal amount of chopped green peppers, tomatoes and onions into each muffin cup. 
  • Beat eggs, milk, salt and pepper in a large bowl. Pour an equal amount of egg mixture into each muffin cup.
  • Top with equal amounts of shredded cheese.
  • Place in oven and bake until golden brown, about 25 minutes. Eat warm or let cool in pan and then remove and store in a sealed container in the refrigerator for up to four days.

Comments

Post a Comment

Popular posts from this blog

ITALIAN ORZO SAUSAGE SOUP FOR INSTANT POT OR STOVE

Image
INGREDIENTS 1/2 lb. Italian Pork Sausage or turkey sausage 1/2 Red Onion diced 3 cloves Garlic finely chopped 2 stalks Celery diced 1 cup Whole Wheat Orzo Pasta or classic semolina orzo 6 cups Reduced Sodium Chicken Broth 1 28-oz can No Salt Added Diced Tomatoes keep juice 1 tsp Dried Italian Seasoning 1 tsp Kosher Salt Black Pepper to taste INSTRUCTIONS Instant Pot Instructions Step 1: Place the stainless insert in the Instant Pot and press the "Saute" button. When the surface is hot, add sausage to the pot, separating into pieces; brown the sausage, stirring as needed. *Note: you shouldn't need to add any oil because the sausage likely has enough fat, but if you do, add only a few drops of OLIVE OIL at a time. Step2. When the sausage has browned, remove it from the Instant Pot and transfer it to a paper-towel-lined plate; set aside. Carefully remove the instant pot liner from the Instant Pot and pour the sausage grease into a heat-safe container to dispose of later. Ste...
Read more

French Silk Brownies

Image
INGREDIENTS BROWNIES 1 1/2 cups (186g) all-purpose flour 1/3 cup (42g) dark cocoa 1/2 teaspoon baking powder 1/4 teaspoon salt 4 large eggs, room temperature 2 cups (400g) granulated sugar 3/4 cup (1 1/2 sticks or 170g) butter, softened or room temperature 2 teaspoons vanilla FRENCH SILK FILLING 4.4 ounces dark chocolate, melted and cooled 1 cup (2 sticks or 226g) butter room temperature 1 1/2 cups (300g) granulated sugar 2 teaspoons vanilla extract 3 tablespoons cocoa powder 4 large eggs, room temperature WHIPPED TOPPING 1 cup (238g) heavy whipping cream 1/4 cup (31g) confectioners sugar INSTRUCTIONS BROWNIES Heat oven to 350°F. Prepare a 9x13 baking dish with non-stick spray or GOOP. In a large bowl add flour, cocoa, baking powder, salt. Whisk together ingredients until they are fully incorporated. In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat the eggs, sugar, butter, and vanilla until light and fluffy. With the mixer off, add in the flour mixture. Tur...
Read more

Perfectly Fluffy Vegan Biscuits

Image
Ingredients: 1 1/2 cups all-purpose flour 1/4 teaspoon salt 1 tablespoon sugar 2 teaspoons baking powder 6 tablespoons Earth Balance (vegan margarine), cut into  medium sized pieces 3/4 cup non-dairy milk Directions: Preheat your oven to 400. In a medium bowl combine the flour, salt, sugar, and baking powder.  With your fingers or a pastry cutter cut in the Earth Balance pieces until they are the size of peas. Take 1 tablespoon of milk out of the 3/4 cup and set it aside. Pour the rest of the milk over the flour and stir gently with a spatula until it comes together. Pour the dough onto a floured surface and gently knead it a few times until it's not super sticky. Pat it out gently to 1" thick. Fold the dough over itself and pat it out to 1" thick again. Repeat twice to fold 3 times.  This needs to be done very gently! Pat it like you're playing patty cake with a baby. No smooshing. After the third fold pat the dough to 3/4" thick, and cut out your biscuits. Don...
Read more