* 8 slices bologna
* 3 large eggs
* 2 Tablespoons milk
* 2 Tablespoons green onion — chopped
* 2 slices American Cheese — chopped
* 1 pinch of salt

Have an ungreased muffin tin ready.

In a non-stick skillet or on a griddle set to medium heat, cook the 6 slices of the bologna until the centers puffs.

Meanwhile, chop the two remaining slices of bologna into small pieces.

Place each of the heated bologna slices in its own muffin cup.

In a small bowl, beat the eggs with the milk and salt. Stir in the chopped bologna and onion. Pour egg mixture into bologna cups.

Bake uncovered at 350 degrees for 15 to 20 minutes until the eggs are set.

Layer thin strips of American cheese over the omelet cups and bake a few minutes longer until cheese melts.