Mini Muffin Omelets

TA-DA!

I'm so excited to share my first collage with you!!

(PicMonkey  offers easy-to-make collages!!!)

We love breakfast meals at our house...any time of day.

I eat meat, but am not wild about it, so when I can find an egg-y kinda dish to get my protein, well....I'm all for it.

After I'd seen this awesome recipe at Dine & Dish  - I printed the recipe with intentions of making it soon, and before I got to it...

I saw a similar recipe at Bringing Beauty - a new blog to me - but one worthy of your time to visit - and they called them

Mini Muffin Omelets.

Same-y, Same....but Different. *-*

So...I'll tell you the differences and let you decide what to do.

In the first recipe, you break the egg into the cooking-sprayed muffin tin. Break the yolk, then add your choices.

 I prefer blending the eggs with a little milk. It makes them fluffier.

Knowing that, I broke the eggs into a bowl, added a little milk, then topped them with diced ham and onion, then cheese, then salt & pepper.

(We REALLY love pepper at our house too..rarely use much salt...but we love pepper on our popcorn and our hard boiled eggs, and our salads, and..and....)

I made these up and rewarmed them for a great breakfast or afternoon snack. They freeze nicely too. 

I love that they can be personalized for different tastes and that they are individual servings. Makes it more special I think. 

I've made 6...I've made 9...I've made 12 - easy enough to adjust to however many you want!

Change them up however you'd like....add cooked bacon or sausage. You could blanch some broccoli or asparagus to make veggie cups. Add red peppers, grated carrots or even a few grated potatoes?
(You might want to saute them first?)

AND...here's a link to a recipe at Hot Eats and Cool Reads that 
uses a hashbrown tater crust with a very similar recipe. 
Ham and Eggs Baked in Crispy Hashbrown Crust .
(This recipe was featured at our Weekend Potluck party last week!!) 

MINI MUFFIN OMELETS

12 eggs (I used 11 so my pans weren't so full)

2 Tb. milk

1 c. chopped deli ham or cooked bacon or sausage

2 ozs. shredded cheddar cheese

salt and pepper, to taste

blanched veggies of choice

Preheat oven to 350. Spray 12 muffin tins generously with cooking spray. 

In large bowl, mix eggs and milk  - pour evenly into pans. 

Sprinkle with add-ins, then salt & pepper.

Bake 20 minutes. They come out of the pans a lot easier than I expected them to. 

Linked to Melt in your mouth Monday
Weekend Potluck
Fit & Fabulous Friday
Mop it up Monday
        Breakfast Inspirations Monday
            Ingredient Spotlight - Hot Dogs & Sausage
Gooseberry Patch Roundup - Rise & Shine