Freezer Friendly Egg Muffin Baked Omelette
4 large chicken sausages (10-12 ounces) (diced)
6-7 large eggs
1 medium red pepper (diced)
1 medium onion (diced)
1 cup shredded cheese (any variety)
1/3 cup milk or cream (optional)
salt & pepper (to taste)
Preheat oven to 375º F. Generously spray a 12 cup muffin tin.
TO COOK THE MEAT MIXTURE:
In a frying pan, cook the sausage. Drain any excess fat.
Add the diced onion and cook for 5 minutes.
Add the red pepper and cook for 1-2 minutes. Season with salt and pepper. Set aside.
FOR THE EGG MIXTURE:
Break eggs into a measuring cup (this makes it easier to pour).
Using a wire whisk, whisk well. If you are adding milk or cream, add and mix well.
Get your prepared muffin tin.
Add approximately 1/4 cup of the meat mixture into each of the cups.
Top with about a tablespoon or cheese.
Pour in some egg mixture to fill the cup.
Bake for approximately 20-25 minutes.
Remove from oven. Let cool slightly. Loosen with a plastic knife for spatula.