Categories: Breakfast

Ingredients

• 1 pound of breakfast meat cooked and drained (ham, bacon or sausage)
• 1 cup favorite veggies, sauteed (optional)
• 8 large eggs
• 1/4 cup milk (or cream if you're feeling self-indulgent)
• 1/2 teaspoon vegetable oil
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt (depending on how salty your meat is)
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese (I used swiss)

Directions

1. Preheat oven to 375 and spray cupcake pan with vegetable spray.

2. Whisk the eggs, milk or cream, oil, baking powder and salt and pepper together until smooth.

3. Divide meat and vegetables evenly between the 12 greased cupcake wells; top with a little cheese. Pour enough egg mixture in each well to come to the top.

4. Bake in preheated 375 oven for 15-20 minutes (my oven took 22 minutes). During this time, they will REALLY dome up like a real cupcake, but they will flatten back down as they cool.

5. Remove from oven and garnish with a pinch of cheese (I topped them with cheddar). Let the mini-omelets rest in the pan for 5 minutes before you take them out (they will easily lift out after 5 minutes).

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