Start your day with Baked Broccoli and Mozzarella Keto Omelettes made with Kentucky Legend ham, fresh broccoli florets, and melty mozzarella. These light, fluffy, low‑carb omelettes bake perfectly in a muffin tin for an easy, portable, protein‑packed breakfast.

INGREDIENTS

• 1 cup chopped Kentucky Legend Quarter Sliced Ham
• 1 cup small broccoli florets
• 1 cup shredded mozzarella cheese
• 1/4 cup finely chopped green onion
• 12 eggs, beaten
• 1/2 cup whipping cream
• 1 tbsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp pepper

DIRECTIONS

1. Preheat oven to 350ºF (180ºC). Grease 12-cup muffin tin with nonstick cooking spray.
2. Toss together ham, broccoli, mozzarella and green onion; divide evenly among muffin cups. Whisk together eggs, cream, mustard, salt and pepper; pour slowly into muffin cups.
3. Bake for 22 to 25 minutes or until puffed and golden brown; let cool slightly. Serve warm or at room temperature.

Tip: Can be covered and refrigerated for up to 5 days.