Are you ready for Easter? How about that nice, juicy delicious ham that is sure to grace the table of so many families across the country?! I look forward to that Easter Ham every year, but many times after about the third day of eating leftover ham...I'm ready to bid it farewell!
That's why I love to re-purpose the ham from Easter and a great way to do that is by making these Easter Egg Omelets in a Pan. These would be perfect for Easter breakfast or brunch using a portion of the ham or the following day using leftover ham.
A great benefit of omelets is you can make them versatile, using the veggies that you have on hand. I love to add spinach in mine along with some red or green pepper to give them extra flavor. This particular time, I used ham, tomatoes, and spinach.
First to do these as Easter Eggs, you will need and Easter Egg Muffin Tin. Now, if you want to make them in a regular muffin tin you can do that too like I did my original Omelets in a Pan. I made a dozen omelets with mine; however, the muffin tin only did 6 at a time.
Simply, crack and egg into each muffin tin being sure you have sprayed it first with non stick spray. Then add in your veggies and ham. Next, you just pop it in the oven for half an hour on 350* and out come some delicious, Easter Eggs!
If you want to get even more creative with these then add food coloring into the grooves of the pan to make colored Easter Egg Omelets in a Pan. I served ours over a bed of spinach; however, they are also delicious served with homemade bread.
festive with a nice boost of protein and delicious breakfast!
Easter Egg Omelets in a Pan
- 1 Dozen Eggs
- Leftover Ham, Diced
- 1 Tomato, Diced
- 1-2 Cups Shredded Spinach
- Any other toppings you would like on your omelet
Preheat the oven to 350*
Using a muffin tin shaped like an Easter Egg, spray it with non stick spray.
Add one cracked egg to each tin along with your toppings around the yolk of the egg.
Bake these for 30 minutes or until eggs are completely cooked.
Cool and serve.
Cooks Note: These can also be stored in freezer safe containers and reheated in the microwave to eat throughout the week. Easter Egg baking pan was purchased at Hobby Lobby.
For more of Kristy's recipes stop by and visit her blog at Mommy Hates Cooking.