Denver Omelet Brunch Muffins |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Soooo easy....soooo yummy! I love making a batch of these and then keep any leftovers in the freezer. They re-heat well and make a super fast breakfast for the kids! Can't beat it! And mix it up - use whatever favorite ingredients you have on hand. Yum! Ingredients:
4 eggs (slightly beaten) |
1 cup milk |
3/4 cup baking mix (bisquick) |
1 cup shredded cheddar cheese |
1 cup chopped ham |
1/2 cup finely chopped onion |
1/4 cup finely chopped bell pepper |
1/4 cup finely chopped celery |
salt and pepper |
Directions:
1. Heat oven to 375 degrees. Spray a regular size 12 muffin pan with cooking spray.
2. In a bowl, combine your eggs and milk. Add in the Bisquick mix. Combine until your lumps are gone.
3. In your muffin tins, place a small amount of cheese, ham and veggie mix in each tin (I used a pre-chopped, frozen veggie mix). Top with 1/4 cup of your egg/milk/baking mix mixture.
4. Bake for 30 minutes or until eggs are set.
5. Cool for a few minutes and then take a knife and go around the edges of each egg cup to loosen. Eat and enjoy!
6. Other filling ideas:.
7. Bacon and Swiss cheese (mini quiche lorraines).
8. Broccoli and cheddar.
9. Sausage or pepperoni.
10. Mushrooms (yuck).
11. Diced potato and Parmesan.
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