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Wednesday, February 8, 2017

Baked Mexican Style Egg Omelettes Recipe

Ok, cook once and eat all week? Not a bad idea, right? 

Pack 'em up in a storage bag and they will keep in the fridge for 3 to 4 days. Freeze two at a time wrapped in parchment paper in a snack bag. To reheat, use a toaster oven on broil for a few minutes or microwave for about 45 seconds. 

Makes 12
Serving size is 2

This is such a versatile recipe. Sub in whatever you like or have in the house. You really can't go wrong. 

You may want to use cupcake liners if you want them for on-the-go!

  • nonstick cooking spray
  • 6 large whole eggs
  • 6 large egg whites or Egg Beaters Egg Whites
  • 1/4 teaspoon kosher salt
  • black pepper
  • 3 strips cooked chopped bacon
  • 3 tablespoons thawed frozen spinach, well drained (or whatever veggie you like!)
  • 3 tbsp Rotel
  • 3 tbsp scallions
  • 3 tbsp green chilies
  • 2 oz shredded Mexican style cheese

  1. Preheat the oven to 350℉. Either spray the regular size muffin tin with cooking spray or use cupcake liners. 
  2. Whisk the egg, egg whites together, then add the rest of the ingredients. Season with S&P. 
  3. Pour into the muffin tin that is sitting on a cookie sheet for easy transfer and spillage. 
  4. Bake 20 to 25 minutes or until set. 

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