Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheese (cheddar or your favorite)
- 2 slices turkey bacon, cooked and chopped
- 2 slices chicken ham, chopped
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- Salt and pepper to taste
- Cooking spray or a small amount of oil
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
- Chop turkey bacon and chicken ham. Cook the turkey bacon in a skillet until slightly crispy, then add the chicken ham for 1–2 minutes. Remove from heat and set aside.
- Dice bell peppers and onions. Sauté in a small pan with 1 tsp oil for 2–3 minutes to soften.
- In a medium bowl, whisk the eggs with milk until smooth and frothy.
- Season the egg mixture with salt and pepper. Add optional herbs or spices if desired.
- Combine cooked turkey bacon, chicken ham, sautéed vegetables, and shredded cheese into the egg mixture. Fold gently until evenly mixed.
- Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 18–20 minutes or until the tops are lightly golden and eggs are fully set. Test with a toothpick; it should come out clean.
- Allow the mini omelets to cool for a few minutes, then gently remove from the tin using a small knife if needed.
Notes
Customize with vegetables, herbs, or different cheeses.
For a softer texture, add a tablespoon of milk per egg.
Mini omelets can be frozen individually and reheated for quick breakfasts.
- Prep Time: 10
- Cook Time: 20