Omelet Muffins

12 extra large or jumbo eggs
3/4 tsp to 1tsp salt
1/2 tsp black pepper
1 tsp dry mustard
1 heaping tbsp flour
1/2 cup milk or half &half
2 tbsp vegetable oil
1/4 cup cottage cheese, sour cream, plain yogurt OR cream cheese (only use one)
1 lb cooked meat (bacon, ham, sausage)
2 cups shredded cheese (I prefer sharp cheddar)

*** You can also add some cooked vegggies too.

Make sure to drain any excess liquid.Preheat oven to 360 degrees and grease 24 muffin cups really, really well including the top of the muffin pan. Don't use muffin liners. Combine the first eight ingredients in a blender and blend until smooth. Divide meat and cheese among the muffin cups. Pour egg mixture evenly among the cups (fill them about half full for starters to make sure you have enough for each cup). Bake for 25-30 minutes until lightly browned. Immediately remove from pans. They tend to stick on the bottom of the pan a little. I found that a spoon works pretty well to loosen them on the bottom. These reheat real nicely in the microwave so you can make them on the weekend and then have them throughout the week for a quick breakfast.

Submitted by JoAnn