Vegetable Omelet Cupcakes

Photo by Gail M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    cups egg substitute

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon black pepper, or to taste

  • 1/4

    teaspoon dried thyme (optional)

  • 3/4

    cup diced red or green bell pepper, divided

  • 3/4

    cup diced tomato

  • 1 1/2

    cup 50% reduced-fat Cheddar cheese, shredded, divided

Directions

Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners. Spray liners with vegetable cooking spray. In a medium bowl, stir together egg substitute, salt, pepper, and thyme if using. Pour ¼ 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 thoroughly cooked, then turn oven off. Allow pan to rest briefly in the oven, about 1 minute, then remove pan. Remove omelet cupcakes, and set on cooling rack. Serve warm or at room temperature.

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