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. We were only making 6 omelet cups today, so that is what you see pictured.