Back to school and busy schedules create a need for healthy breakfast meals on the go. These Western Omelette bites can be made ahead and stored in the refrigerator or freezer to use throughout the week. It is a delicious grab and go breakfast for the whole family.
Ingredients
- 8 large eggs
- 1/2 cup 2% low-fat cottage cheese
- 1/4 cup white onion diced
- 1/2 cup green chiles diced
- 1/2 cup bell pepper chopped
- 1 cup chopped frozen spinach
- 6 ounces uncured ham diced
- 4 ounces fat-free cheddar cheese shredded
Servings: servings (6 mini bites)
Units:
Instructions
- Wash your hands and clean your preparation area.
- Preheat oven to 350 degrees.
- Spray skillet lightly with non-stick cooking spray and sauté spinach, onions, bell pepper, and green chiles until tender. Set aside.
- Add eggs and cottage cheese to the blender and blend until smooth.
- Add to mixing bowl and stir in vegetable mixture, ham, and cheese.
- Evenly distribute mixture into 48 mini muffin tins. If using a metal plan, spray lightly with nonstick cooking spray.
- Bake for 18-20 minutes. Check to be sure the center of the omelet bite is firm.
- Cool 3-5 minutes then remove from the pan.
- You can enjoy the bites warm or refrigerate or freeze bites to serve later.
Recipe Notes
