Western Omelette Egg Cups

These Western Omelette Egg Bites are made with ham, peppers onions, and dairy free cheese. Perfect for meal prep and reheating on the go! Paleo, Gluten Free, Dairy Free.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings egg cups

Calories 88kcal

Author Mary Smith

Ingredients

⅓ cup finely diced red pepper
⅓ cup finely diced green pepper
⅓ cup finely diced red onion
⅓ cup finely diced mushrooms
2 slices Applegate ham finely diced
½ cup shredded vegan cheddar cheese or regular shredded cheddar
10 eggs
¼ cup almond milk or dairy free milk of choice
¾ tsp sea salt
½ tsp garlic powder
½ tsp paprika

Instructions

Preheat your oven to 375. Spray a 12-cup muffin tin with cooking oil of choice. Add some of the peppers, onions, mushrooms, ham, and cheese to each of the cups so they are 3/4 of the way full.
Add the eggs, almond milk, salt, garlic powder, and paprika into a bowl and whisk well. I like to transfer this mixture to a large measuring cup with a spout for easy mess-free pouring!
Pour an equal amount of the egg mixture into each cup until all 12 are filled almost to the top. Use a spoon to gently mix the veggies, ham, and cheese in with the eggs in each cup.
Carefully transfer the pan to the oven and bake for 20 minutes. Let them cool completely. Enjoy!

Notes

*These can be made ahead of time and stored in the fridge for up to 4 days! To reheat, simply microwave for 30-60 seconds.

Nutrition