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Prep Time:20 minsAdditional Time:25 minsTotal Time:45 minsServings:6Yield:12 omeletsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:25 minsTotal Time:45 minsServings:6Yield:12 omelets
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:6
Servings:
6
Yield:12 omelets
Yield:
12 omelets
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8largeeggs½cupreduced-fat milk¼teaspoonsalt¼teaspoonground pepper¾cupchopped roasted red peppers¾cupcrumbled cooked veggie sausage6tablespoonsmozzarella cheese¼cupchopped sun-dried tomatoes
Cook Mode(Keep screen awake)
Ingredients
8largeeggs
½cupreduced-fat milk
¼teaspoonsalt
¼teaspoonground pepper
¾cupchopped roasted red peppers
¾cupcrumbled cooked veggie sausage
6tablespoonsmozzarella cheese
¼cupchopped sun-dried tomatoes
DirectionsPreheat oven to 325 degrees F.Whisk eggs, milk, salt and pepper in a large bowl.Liberally coat a 12-cup muffin pan with cooking spray (or use silicone muffin cups). Divide roasted red peppers, veggie sausage, mozzarella and sun-dried tomatoes among the muffin cups. Top with the egg mixture. Bake until set and lightly brown, 20 to 25 minutes. Let stand for 5 minutes before removing from the pan.TipsTo make ahead: Cool completely and refrigerate in an airtight container for up to 3 days or freeze for up to 1 month. To reheat, wrap in a paper towel and microwave on High for 30 to 60 seconds.Originally appeared: EatingWell.com, March 2020
Directions
Preheat oven to 325 degrees F.Whisk eggs, milk, salt and pepper in a large bowl.Liberally coat a 12-cup muffin pan with cooking spray (or use silicone muffin cups). Divide roasted red peppers, veggie sausage, mozzarella and sun-dried tomatoes among the muffin cups. Top with the egg mixture. Bake until set and lightly brown, 20 to 25 minutes. Let stand for 5 minutes before removing from the pan.TipsTo make ahead: Cool completely and refrigerate in an airtight container for up to 3 days or freeze for up to 1 month. To reheat, wrap in a paper towel and microwave on High for 30 to 60 seconds.
Preheat oven to 325 degrees F.
Whisk eggs, milk, salt and pepper in a large bowl.
Liberally coat a 12-cup muffin pan with cooking spray (or use silicone muffin cups). Divide roasted red peppers, veggie sausage, mozzarella and sun-dried tomatoes among the muffin cups. Top with the egg mixture. Bake until set and lightly brown, 20 to 25 minutes. Let stand for 5 minutes before removing from the pan.
Tips
To make ahead: Cool completely and refrigerate in an airtight container for up to 3 days or freeze for up to 1 month. To reheat, wrap in a paper towel and microwave on High for 30 to 60 seconds.
Originally appeared: EatingWell.com, March 2020
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Nutrition Facts(per serving)157Calories9gFat6gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
