Omelette Muffins

1. Preheat the oven to 350 degrees (F). Spray a 12-cup muffin pan well with baking spray.
2. Peel (if necessary) and shred raw vegetables. Vegetables with a high water content (like zucchini) should be blotted dry with a paper towel after shredding.
3. In a medium skillet, heat olive oil over medium heat until very warm.
4. Saute the shredded vegetables, and minced garlic in the warm oil. Cook and stir veggies for about 3-5 minutes, or until they soften, but are not browned.
5. Remove softened vegetables to a bowl to cool.
6. In a large bowl, whisk together eggs and milk until fluffy.
7. Stir in the cheese.
8. Whisk in the flour, baking powder, salt and pepper until just combined.
9. Stir in the ham (or other desired meat) and the cooked veggies.
10. Use a large scoop to portion batter into the prepared muffin cups. The cups should be about ¾ full of batter.
11. Bake in a preheated oven for 22-25 minutes, or until muffins are cooked through, and very lightly browned around the edges. (The tops of muffins should spring back when pressed.)
12. Serve warm, or store in an airtight container in the refrigerator or freezer.

NOTES: I like using ham as opposed to breakfast meats because the muffins don’t get greasy. If you choose to substitute cooked bacon or sausage, be sure to blot the cooked meat well with a paper towel to remove excess grease before adding to the muffin batter.

Carrots always make up half of my vegetable mixture. Zucchini is a nice compliment to the carrots, and gives a punch of green.

Chilled muffins can be warmed by microwaving for 20-30 seconds on high. Or, if frozen, thaw muffins overnight in the refrigerator to be re-heated in the morning.