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Baked Omelet Balls

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Serves | Prep Time | Cook Time


6 Eggs
3 Tbsp Milk
1/3 lb Center Cut Bacon
1/3 Onion
1/3 Bell Pepper Of Choice
1/4 Shredded Cheese Of Choice
3 Tbsp Butter
Salt & Pepper To Taste

Oven Temperature: 400°F

*Preheat oven to 400 degrees; if using bacon, cook until crisp and chop into bits

*Dice the onion & pepper, or any other veggies you are using

*Add to pan with bacon grease, or other oil, and cook 2-3 minutes - until tender

Separate 2 eggs, keeping only the whites; add those to a bowl with 3 whole eggs (well, cracked of course)

*Whisk milk and eggs together until fluffy (you will see little bubbles on top when they are whisked enough)

*Spoon mixture into a mini muffin pan (will likely fill 24 filling 2/3 full)

*Cook in oven 4 minutes, should be soft set on the outside, but still creamy in the middle

*Remove from the oven and set aside for the middles to collapse a little (don't worry, they will)

*Mix together cheese and any omelet fixings you are using; carefully add the mix to the middle of each egg ball

*Whisk the final egg in a bowl until it is fluffy

*Drizzle a bit of whisked egg on top of each omelet fixing mix inside the egg ball (helps hold it all together)

*Put eggs back in oven for 2 minutes to melt and set a little more; remove and carefully flip the little egg balls over

*Cook another 2-3 minutes until set up and lightly brown on the bottom

Recipe Tips:

*Serve with potatoes and fruit salad for a full meal

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