Breakfasts
Inside-Out Omelet Cups
You will need: (to make 12 omelet cups)
a muffin tin, greased with cooking spray
12 eggs (1 per muffin cup)
24 slices (2 per muffin cup) thinly sliced lunch meat (ham or turkey)
1 c. shredded monterrey or cheddar cheese
1 c. chopped bell pepper
salt & pepper
Optional: Diced green onions, shredded hashbrowns, bacon bits, etc. no more than about 1/2 cup of any of these would fit due to capacity.
Preheat your oven to 350 degrees. Make sure your muffin is sprayed or greased with butter. Line up two slices of your lunch meat together and place inside the muffin cups.
Divide up your shredded cheese between your shredded cheese evenly between the muffin cups and sprinkle it over the lunch meat.
Crack and pour your eggs each into their own muffin cups and try to keep them inside the ham, if you can. If they spill outside the ham a little, it's not that big of a deal. Now I forgot to break mine right now, but it is easier to do this now. So grab a fork, stick the yolk and give it a tiny GENTLE little stir. The idea is to loosen it, not slosh it, people...
Once your yolks have been broken, add in your bell peppers, your salt & pepper, and anything else you are adding. The muffin cups won't hold too much more, but a little bit will do.
Bake in the oven at 350 degrees for 20-25 minutes or until they look just a little crisp on the edges like shown here. This was right at 20 minutes and the eggs came out nice and cooked, not gooey.
They pop right out of the muffin tins with little-to-no effort and were delicious! Prep time took about 10-15 minutes in all and while they were cooking, we did the math. The calorie count on one of these Omelet Cups is roughly 110 calories.
a muffin tin, greased with cooking spray
12 eggs (1 per muffin cup)
24 slices (2 per muffin cup) thinly sliced lunch meat (ham or turkey)
1 c. shredded monterrey or cheddar cheese
1 c. chopped bell pepper
salt & pepper
Optional: Diced green onions, shredded hashbrowns, bacon bits, etc. no more than about 1/2 cup of any of these would fit due to capacity.
Preheat your oven to 350 degrees. Make sure your muffin is sprayed or greased with butter. Line up two slices of your lunch meat together and place inside the muffin cups.
Divide up your shredded cheese between your shredded cheese evenly between the muffin cups and sprinkle it over the lunch meat.
Crack and pour your eggs each into their own muffin cups and try to keep them inside the ham, if you can. If they spill outside the ham a little, it's not that big of a deal. Now I forgot to break mine right now, but it is easier to do this now. So grab a fork, stick the yolk and give it a tiny GENTLE little stir. The idea is to loosen it, not slosh it, people...
Once your yolks have been broken, add in your bell peppers, your salt & pepper, and anything else you are adding. The muffin cups won't hold too much more, but a little bit will do.
Bake in the oven at 350 degrees for 20-25 minutes or until they look just a little crisp on the edges like shown here. This was right at 20 minutes and the eggs came out nice and cooked, not gooey.
They pop right out of the muffin tins with little-to-no effort and were delicious! Prep time took about 10-15 minutes in all and while they were cooking, we did the math. The calorie count on one of these Omelet Cups is roughly 110 calories.
Sausage Biscuit Casserole
1 can of buttermilk biscuits (8 count)
1 pound of any breakfast sausage roll (browned, drained, and cooled)
1 cup shredded mozzarella cheese
1 cup of shredded cheddar cheese
6 eggs, beaten
3/4-cup milk
1/4-teaspoon salt
1/8-teaspoon black pepper
Bake in 8x8 pan at 425 for 30-35 min. Let sit 5 min.
Note: I cooked mine about 35 minutes and it was slightly overdone.
1 pound of any breakfast sausage roll (browned, drained, and cooled)
1 cup shredded mozzarella cheese
1 cup of shredded cheddar cheese
6 eggs, beaten
3/4-cup milk
1/4-teaspoon salt
1/8-teaspoon black pepper
Bake in 8x8 pan at 425 for 30-35 min. Let sit 5 min.
Note: I cooked mine about 35 minutes and it was slightly overdone.