Light & Easy Muffin Pan Omelets
| Serves: | 6 |
| Prep Time: | |
| Cook Time: |
Ingredients
| 9 large | large eggs |
| 1/4 c | milk, 1%, or your favorite |
| 12 slice | ham lunch meat, thin slices |
| 1 c | turkey sausage, bag of jimmy dean cooked & crumbled |
| 1 c | 2% cheddar-jack cheese, shredded |
| 1/2 c | mushrooms, diced |
| 3/4 c | tomato, dicedDirections
Preheat oven at 350*
In large mixing bowl, beat eggs and milk, add salt & pepper to taste. 
Spray muffin pans with Pam, insert ham slices into muffin pan wells.
Spoon 1 TBSP each of cooked, crumbled turkey sausage into each ham lined well. Evenly distribute the diced mushrooms and tomatoes into each well, then add 1 TBSP of cheese on top of each. 
Pour egg mixture about 3/4 full into each well until all are filled. Evenly distribute any remaining egg mixture.
Bake at 350* for 20 minutes. If you don't mind a few extra calories, add a little more shredded cheese to the top of the omelets the last 5 minutes of baking. Serve with whatever sides you like. Fruit, hash-browns, English muffins, etc.
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