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!

Ingredients:

• 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

Directions:

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.