I’m really excited about this recipe!
You guys know how much I love the sausage and cheese egg bites that Kricket and I have every weekday for breakfast. It’s such an easy make ahead meal. Just reheat these in the microwave for thirty seconds or the oven for ten minutes and you’re good to go. This recipe makes twelve muffins so you’re pretty much getting half an egg per muffin.
Everyone’s always like I can’t believe you have eggs everyday and your cholesterol is AMAZING! Seriously, I’m not joking the last time I was at my endocrinologist’s office she was going through my lab work, I don’t know if she didn’t believe me when I was going through what I eat in a day, but she got to my cholesterol levels and was shocked. I didn’t know there are two different cholesterol numbers. There’s bad cholesterol (which I knew) and good cholesterol. She said the highest she’s ever seen good cholesterol was in the 70s mine was 110! She was so impressed! She goes wow you really do eat very clean. I was like yup!
Anyhow, I like omelettes but they’re not my die hard favorite breakfast food. With that being said when we go to brunch on Sunday’s after church we typically go to the Dallas Country Club and it’s a buffet. I’m NOT a fan of buffets … I’ve also felt this way pre-pandemic. Now throw in the plague and I really don’t like buffets! I don’t know who’s touched or breathed on the food. So I ALWAYS get an omelette. It’s made fresh while I’m standing there and doesn’t give me the creeps! Also, omelettes are gluten free and depending on what you put in them they’re low carb.
Western Omelettes are my favorite they’re also called a Denver Omelette, so take your pick on the name! I add tomato to mine because I like the color and Kricket LOVES tomatoes. You could also add spinach to each muffin cup …
A few tips for this recipe. Make sure you use the silicone muffin liners. I sprayed the heck out of my muffin pan with non-stick spray and they still stuck! VERY MESSY! Second, when chopping your vegetables take into account how big your muffins are. You don’t want big chunks of vegetables you want small little chops, about the size of your pinky nail.
What you’ll need:
- 6 eggs
- 8oz diced ham
- 3/4 cup shredded cheddar cheese
- 2 Tablespoons heavy cream
- Small Roma Tomato
- Green bell pepper
- Sweet onion
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- Silicone muffin liners
- Muffin tins
- Ice cream scoop
- Preheat oven to 350 degrees
- Mix eggs, ham, cheese, heavy cream, salt and pepper in a medium size bowl.
- Place silicone liners in muffin tray. Fill liners up 1/2 way with egg mixture.
- Chop tomato (remove the seeds), bell pepper and onion.
- Put 4 pieces of each vegetable in each muffin cup.
- Use a toothpick to push vegetables farther down in the egg mixture.
- Cook for 17 minutes at 350 degrees. Makes 12 muffins.
- To reheat put in the microwave for 30 seconds or in the oven at 350 degrees for 10 minutes.
What’s your favorite weekday breakfast? Or do you just skip it?
I’d love to hear from you! Leave your comments in the section below. I hope you have a great Tuesday!
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