These make-ahead Western Omelet Muffins make it easy to enjoy a light and healthy breakfast on the go.
Prep Time 10 mins | Cook Time 25 mins | Total Time 35 mins |
Nonstick cooking spray
6 large eggs
6 large egg whites
1/4 teaspoon kosher salt
Freshly ground black pepper
3 ounces sliced ham about 4 slices finely chopped
2 ounces reduced-fat Swiss cheese chopped I substituted cheddar
1/2 cup finely chopped red or orange bell pepper
1/4 cup chopped scallions
Heat the oven to 350F degrees. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray.
In a medium bowl, whisk together the eggs and egg whites. Season with salt and a pinch or two of black pepper. Mix in the ham, cheese, bell pepper and scallions.
Pour about 1/4 cup egg mixture into each muffin cup and carefully place in the oven.
Bake until the eggs are set, 20 to 25 minutes.
Remove from the oven and enjoy or cool completely and store covered in the refrigerator.
Nutritional Estimates Per Serving (2 omelet muffins): 119 calories, 6 g fat, 2 g carbs, 0.5 g fiber, 14 g protein and *3 Weight Watchers Points Plus, 3 SmartPoints, 1 WW Freestyle SmartPoints