Ham & Egg Omelet Cups
In case the TV commercials, billboards and big sales didn't remind you yet, it's back to school time! If you're a teacher, you may even be back already. This time of year calls for fast, healthy meal solutions and we are here to help! For the next few weeks check back here for make ahead breakfasts, packable lunches, after school snacks and 20 minute meals. We're even giving you grocery lists for the week! First up, these omelet cups. Make a batch sunday night and serve 'em all week long.
What you need
2 tablespoons Tessemae’s Zesty Ranch or Lemon Garlic
12 slices ham
1 pint cherry tomatoes, halved
4 scallions, thinly sliced
coarse salt and fresh ground pepper
5 ounces baby spinach
10 whole eggs
¼ cup whole milk or almond milk
1 tablespoon Dijon mustard
What to do
Heat your oven to 350. Brush the inside of a non-stick 12-cup muffin tin with a little Zesty Ranch. Place a slice of ham in each cup, folding as needed to fit into the bottom.
Heat the Zesty Ranch in a large skillet. Add the scallions and tomatoes and season with salt and pepper. Cook until the tomatoes are soft and most of the liquid is evaporated. Add the spinach and cook, tossing, until wilted.
Transfer the veggies to a strainer or colander set over a bowl, to let out the excess liquid. Don’t press down, just let any extra liquid drain naturally.
Beat the eggs with the milk, mustard, ½ teaspoon salt and ¼ teaspoon pepper. Divide the veggies among the muffin cups and pour the eggs over top. Bake until puffed up and cooked through, 15 to 20 minutes.
Tip: Make these muffins with any cooked veggies, you just need about 3 cups.