Muffin Tin Omelets



  • 10 large eggs
  • ½ cup heavy cream
  • 1 cup shredded  cheese
  • 1 cup chopped ham
  • 3 green onions, chopped
  • salt and pepper to taste



  1. In large bowl, beat together eggs and cream until well blended. Stir in all other ingredients. Spoon into well greased muffin tin, dividing evenly among the cups.
  2. Bake at 350 for 20 minutes, or until set in the center. Allow to cool slightly before removing from muffin tin. Allow to cool fully before placing in zipper seal bag and storing in the fridge. Eat within 5 days.


original recipe: link