Blazingly baked western omelet and whole wheat muffins. Substitute any veggie combo or add your favorite meats for a carnivorous feast. Quick to prepare and bake, they're the perfect on-the-go breakfast treat.

Ingredients

6 serv.

whole wheat flour↗2 cups
sugar↗1⁄4 cup
baking powder↗4 teaspoons
sea salt↗1⁄4 teaspoon
milk↗1 cup
vegetable oil↗1⁄4 cup
eggs4
(2, 2 divided)
cream cheese↗8 ounces
softened
cheddar cheese↗1⁄2 cup
shredded
seasoning salt↗1⁄2 teaspoon
chopped red & green peppers1 1⁄2 cups
chopped onion3⁄4 cup
smoked TABASCO® brand Chipotle Pepper Sauce↗5 -7
to taste

Step-by-step instructions

1
Saute peppers and onions in oil w/seasoned salt and tabasco over medium-low heat, until tender.
2
In a large bowl, combine first four ingredients. Combine milk, oil and 2 eggs; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full.
3
In a mixing bowl, beat cream cheese and second 2 eggs. Add cheddar cheese; mix well. Stir in pepper/onion mixture. Spoon 2 tablespoons in the center of each muffin. Bake at 425 degrees F for 13-15 minutes or until muffins test done. Serve warm.

Source: food.com

Original recipe ↗

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