Mini Omelet Muffins


Yields 12 egg muffins

  • 12 eggs

  • 3 ounces Greenridge Farm Ham off the bone, chopped

  • 1 large handful fresh spinach, chopped

  • 2.5 ounces Greenridge Farm Mild Cheddar Cheese, chopped

  • ⅓ cup colored peppers, chopped

  • Salt and black pepper to taste

  • Cooking spray


  1. Preheat oven to 350ºF.
  2. In a large bowl scramble the eggs.

  3. Whisk in ham, spinach, cheese, peppers, salt and pepper.

  4. Spray a 12 cup muffin tin with cooking spray. Pour egg batter into muffin tin, evenly distributing.

  5. Bake for 15-20 minutes until eggs are set.

*To freeze, store in an airtight freezer safe container. Reheat in the microwave in 30 second increments until warmed.

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