Omelet Muffins

If your charge is anything like mine, eggs are not an easy protein to serve! These mini egg muffins are easy to make (essential in our world!), are packed with protein and veggies, and to top it all off... they're delicious!

What you'll need:

• Muffin tin

• 1 pepper (my charge prefers yellow so that's what I use; but any will do!)

• 10 medium eggs (to make approx. 12 omelet muffins) depending on the size of your muffin tin! Mine is large so it took more eggs to fill. You may only need 5… start with 5 and add as you need.

• 1 cup shredded cheese (whatever cheese you prefer; I use cheddar)

Note: You can use additional/alternative vegetables. Sometimes we add tomato, broccoli mushrooms, zucchini, spinach... get creative!

Process:

• Preheat oven to 350 and lightly spray cupcake tin with non stick cooking spray

• Start by chopping your veggies into small pieces and combine into a bowl

• whisk your eggs and pour them onto the vegetables.

• combine until well mixed; add garlic/onion powder/herbs as desired

• add 1 cup of shredded cheese and combine

• scoop into cupcake tin, try not to overfill!

• place in the oven for approx. 20 minutes; they should be golden on top and cooked through.

Enjoy in the morning, as a snack, or with dinner!