Mini Orchard Omelets


  • 12 eggs
  • 1/2 cup leftover ham
  • 1/2 cup shredded  cheddar cheese
  • 1/3 cup apple butter
  • salt & pepper to taste

Preheat the oven to 350˚ and butter six cups in a standard-size muffin tin. Dice up ½ cup of left over ham.  Shred ½ cup of cheddar cheese.  Divide the ham and cheese between the prepared muffin cups.  Crack a dozen eggs into a mixing bowl, season with salt and pepper, and break up with a whisk, mixing as if you were going to make an omelet. Pour the eggs over each prepared cup.  Add one teaspoon of apple butter to each cup.  Place in the oven. Bake until just set, about 12-15 minutes. You can store these in the fridge and reheat during the week.