These muffin tin omelettes are great because they are already in manageable portions, are packed with protein thanks to the eggs, ham, and cheese, and can be served for breakfast, lunch, dinner, or snacks. Leftovers reheat quickly. You can easily change the ingredients to suite your taste, such as swapping bacon or sausage in place of the ham, or swapping broccoli or kale for the peppers.
Saute onion, diced pepper, and ham in a pan with a small amount of oil until vegetables soften. Spray 12 muffin cups with cooking spray. Add cooked vegetables and ham to the bottom of the muffin cups. Sprinkle shredded cheese over each ham/vegetable mixture. Whisk together eggs, milk, oil, onion powder, baking powder, and salt and pepper. Pour egg mixture evenly into the muffin cups. Bake at 375 degrees for 20-25 minutes. Let rest for 5 minutes before removing from pan.
Serve with fruit salad for breakfast, or with fresh spinach salad for dinner.
The above recipe is offered by Dr. Shillingford, M.D., P.A., a board certified general surgeon specializing in gastric sleeve, gastric bypass, and adjustable lap band surgeries. As a bariatric surgeon, Dr. Shillingford is concerned not only about his patients’ weight, but also their health. The muffin tin omelets pack in protein and vegetables in a manageable portion, which is beneficial for sleeve gastrectomy, gastric bypass, and adjustable gastric band patients. Dr. Shillingford’s patients come from all over South Florida, including Ft. Lauderdale, Boca Raton, Wellington, Pompano Beach, West Palm Beach, Miami, and Miami Beach and as far north as Georgia and New York.