Mini Omelets

I'm Alive, I'm swear I'm still around.  I am at lease physically but mentally I'm completely brain dead - more than normal.  You must wonder why.  WORK - I hardly talk about my professional life mainly because it is boring.  I mean open mouth, half asleep, and drooling boring.  I like to call myself a data monkey.  I stare at sheets of data and determine where the problems are occurring.  Then I have to correct them accordingly.  See boring.  This last month was extra stressful (reading data files is stressful?).  Unfortunately, I have been part of a team that has been assisting in upgrading our computer system - snore.  This has been a 3 year project and it finally ended this last month.  

Even how much recipe ideas I have swimming in my head, I couldn't create them due to working long hours and weekends - ewwwww.  My poor family has been stuck eating take out or The Husband got stuck cooking.  I, on the other hand have been surviving on my office's cafeteria.  One Sunday a couple of weeks ago, I found some time and I was able to make these for breakfast.  They are portable so I was able to make a batch and eat them all week.  I also used it to teach The Daughter on colors from my DailyBuzz Mom February Challenge.

Mini Omelets

1 Can of Croissant Dough (one day I will be able to make some myself)

1 Pint of Egg Beaters (my diet)

1 Cup of Low Fat Shredded Swiss Cheese (or any cheese you like)

4 Cups of Shredded Spinach

2 Cups of Chopped up Artichoke Hearts

Salt and Pepper to taste

Directions

1. Pre-heat the oven to 375F
2. Take the croissant dough and mini discs.  I took the whole thing and rolled it out into a flat mat and cut out discs with a 3 inch cookie cutter.
3. Press the dough into prepared medium-sized muffin tins.  Make sure the sides are also covered with the dough.  Then set aside.
4. Mix the rest of the ingredients in a large bowl. 
5. Pour the mixture over the pressed dough until it is about 2/3 thirds up.  
6. Bake for 35 minutes or until the eggs are fully cooked.
7. Serve.