Perfect for those mornings when you are rushing out the door to school or work this breakfast is healthy and will get you on your way! Prepared the night before, these mini omelets can be refrigerated and reheated in the microwave. Sometimes I eat them with fresh fruit but if I am rushing out the door, I’ll put them between slices of toast and make a sandwich.

Mini Ham and Cheese Omelets

9 large eggs
2 tablespoons water
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce
1 cup diced ham
1/2 cup diced red pepper
1/2 cup shredded cheddar cheese
Garnish: Snipped chives
Muffin or cupcake paper liners

Preheat oven to 350ºF. Line a 12 cup muffin pan with paper liners. Spray liners with non-stick spray. Break eggs into a large bowl and whisk until smooth. Add water, salt, pepper, and hot sauce. Whisk again. Divide the egg mixture evenly. (I transferred the mixture into a liquid measuring cup with a handle so I could pour the eggs into the muffin papers.)

Sprinkle red pepper, ham and shredded cheese into each muffin cup. Bake 15-17 minutes or until eggs are set in the center. Omelets will puff up then deflate as they cool. Garnish with chives that have been snipped with scissors. Makes 12, muffin size, omelets. Enjoy!