Omelet Muffins

1 TB olive oil or coconut oil
1 large onion or equivalent green onions, finely chopped
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 jalapeno pepper, finely chopped
1 cup ham, finely chopped (optional) You can also use bacon or sausage
12 large eggs
Black pepper and salt, optional and to taste
Preheat oven to 350F
Saute the onions, if using, for 2 to 3 minutes over medium high heat. Add peppers and ham and sauté another two to three minutes. Let cool.
Whisk the eggs in a large bowl, add the salt and pepper and the vegetable/meat mixture. Stir well.
Spray muffin pan with coconut oil spray. Measure ¼ cup of mixture into each muffin cup.
Bake for 10 to 15 minutes. Remove when the tops are lightly browned.
Great right out of the oven. Also good with Pico de gallo or salsa.

After cooling, I individually wrap each muffin in PressNSeal. A few go in the refrigerator, the others into the freezer.

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