In a Hurry Omelet To Go

Preheat oven to 350ºF and spray muffin tins with Pam.

In a large bowl, add eggs. With a fork, whisk just like you would for scrambled eggs. Set aside.

Dice tomatoes into small chunks. Chop ham and spinach. (You can use bacon instead of ham, or cooked sausage. But for ease, I just get the thick cut ham slices from the deli or packaged deli meat section.)

Shred cheese to make 1 cup. If you are using pre-shredded cheese, I don’t want to hear about it. I will turn my back and not look while you add your store-bought pre-shredded cheese.

Go ahead, I’ve turned around now. Add in that junk you call cheese, I won’t look.

Are you done yet?

Ok, let’s proceed.

Add cheeses, spinach, ham and tomatoes into the scrambled egg mixture. Sprinkle the mixture with a little kosher salt. Quickly whisk and combine everything together. It’s starting to look yummy already.

Take a 1/4 cup measuring cup and fill 9 muffin cups with the omelet mixture. That should almost fill your muffin cups perfectly.

Pop the pan into the preheated oven for 20 minutes. Watch to make sure they don’t get browned. You don’t want that because they will be dry as the desert. By the same token, you don’t want the centers jiggly either. 20 minutes should be just right.

If you are going to make these for brunch or for breakfast, or for your “breakfast-dinner,” I like to buy those frozen hash brown cubes, fry them up on the stove, and have them on the side. Maybe some fruit too, and there you go!

These little cuties will not disappoint. Especially if you add “this, that or the other” to your liking.