Light & Easy Muffin Pan Omelets

★★★★★ 5 Reviews
JoyceNewmansKitchen avatar
By Joyce Newman
from Pollock Pines, CA

These little guys are light, low carb, and high protein! You can make a batch of them, refrigerate and have a quick and healthy breakfast on a work day! Or prepare them one day and bake them the next. You can get creative and add ingredients that you like. You can even use less of the light ingredients if that's what you like. If you would like to make this recipe even lighter, use 5 whole eggs and 7 egg whites, then omit the ham slices or turkey sausage and add more veggies.

Blue Ribbon Recipe

Versatile, these mini omelets are super tasty. Easy to make and healthy, we enjoyed the low-carb toppings Joyce suggested but you can customize them with ingredients you like. A great meal prep recipe.

— The Test Kitchen @kitchencrew
serves 6
prep time 20 Min
cook time 20 Min
method Bake

Ingredients

  • 9 lg
    eggs
  • 1/4 c
    milk, 1% or your favorite
  • 12 slice
    ham lunch meat, thin slices
  • 1 c
    turkey sausage, bag of Jimmy Dean cooked & crumbled
  • 1 c
    2% cheddar-jack cheese, shredded
  • 1/2 c
    mushrooms, diced
  • 3/4 c
    tomato, diced
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How To Make

  • 1
    Preheat oven at 350 F. In a large mixing bowl, beat eggs and milk. Add salt and pepper to taste.
  • 2
    Spray muffin pans with Pam. Insert ham slices into muffin pan wells. Spoon 1 Tbsp each of cooked, crumbled turkey sausage into each ham lined well.
  • 3
    Evenly distribute the diced mushrooms and tomatoes into each well.
  • 4
    Then add 1 Tbsp of cheese on top of each.
  • 5
    Pour egg mixture about 3/4 full into each well until all are filled. Evenly distribute any remaining egg mixture.
  • 6
    Bake at 350* for 20 minutes. If you don't mind a few extra calories, add a little more shredded cheese to the top of the omelets the last 5 minutes of baking. Serve with whatever sides you like. Fruit, hash-browns, English muffins, etc.
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