I’ve got another recipe to share in the H-E-B Meal Maker Challenge with ConAgra Foods. I’d seen a similar recipe from the Our Best Bites cookbook (one of my faves), but I changed up the insides to add some red and green peppers and hash browns. You can make this as simple as just eggs, or however you standardly make an omelet, but they are great to freeze and eat on-the-go as well! I used Egg Beaters egg whites as well. Disclosure: I have received compensation for participating in this contest.
Here is how the omelets looked pre-cooked in the muffin tins
The next week or so at H-E-B grocery stores (in Texas) there is a great yellow coupon for Egg Beaters!
Ham and Egg Omelet Cups
- 1.5 cups Egg Beaters liquid
- 16 slices of ham
- ½ cup red and/or green bell peppers chopped
- ½ cup frozen hash browns
- ⅓ cup bacon bits
- ¼ cup shredded cheese
- 1 tsp. salt
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Preheat oven to 375 degrees
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Combine eggs, peppers, hash browns, bacon, salt, and cheese in a bowl
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Spray muffin tins with PAM nonstick spray
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Place a slice of ham in each spot and push it down
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Scoop a ½ cup or so of egg mixture into each ham cup
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Cook in oven for 20-25 minutes
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*Eat right away, or freeze for a quick breakfast later.
If you’d like to see my other quick and easy recipes in the Meal Maker Challenge, you can grab them here.
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