Vegetable Omelet Cupcakes
Posted: January 11th, 2011, 9:53 am
3 cups egg substitute
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme (optional)
3/4 cup diced red or green bell pepper, divided
3/4 cup diced tomato
1-1/2 cups 50 to 75% reduced-fat Cheddar cheese, divided
Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners. Spray liners with original Pam cooking spray.
In a medium bowl, stir together egg substitute, salt, pepper, and thyme if using. Pour 1/4 cup of the mixture into each lined cup. Add 1 tablespoon bell peppers, 1 tablespoon tomatoes, and 2 tablespoons cheese to each cup. Stir to mix.
Bake for 20 minutes or until eggs are thouroughy cooked, the turn oven off. Allow pan to rest briefly in the oven, about 1 minute, then remove pan.
Remove omelet cupcakes, and set on a cooling rack. Serve warm or at room temperature.
Recipe may be halved. You can also replace the peppers and tomatoes with any other favorite fillings -- try cooked ground turkey, mushrooms, broccoli, cooked drained spinach. The cupcakes reheat well and could make a great on-the-go breakfast or lunch.
Note: If your cupcakes fall it is due to sudden changes in temperature but will not affect the taste. You may also reduce the cheese and use only 1 tablespoon per cupcake.
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme (optional)
3/4 cup diced red or green bell pepper, divided
3/4 cup diced tomato
1-1/2 cups 50 to 75% reduced-fat Cheddar cheese, divided
Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners. Spray liners with original Pam cooking spray.
In a medium bowl, stir together egg substitute, salt, pepper, and thyme if using. Pour 1/4 cup of the mixture into each lined cup. Add 1 tablespoon bell peppers, 1 tablespoon tomatoes, and 2 tablespoons cheese to each cup. Stir to mix.
Bake for 20 minutes or until eggs are thouroughy cooked, the turn oven off. Allow pan to rest briefly in the oven, about 1 minute, then remove pan.
Remove omelet cupcakes, and set on a cooling rack. Serve warm or at room temperature.
Recipe may be halved. You can also replace the peppers and tomatoes with any other favorite fillings -- try cooked ground turkey, mushrooms, broccoli, cooked drained spinach. The cupcakes reheat well and could make a great on-the-go breakfast or lunch.
Note: If your cupcakes fall it is due to sudden changes in temperature but will not affect the taste. You may also reduce the cheese and use only 1 tablespoon per cupcake.