BOLOGNA OMELET

6 slices Wardynski Bologna
3 eggs
2 tbsp. milk
2 tbsp. onion, finely chopped
3 oz. American cheese, shredded

Fry bologna slices until the center pops up and forms an upside down bowl. Place bologna cups in slightly greased muffin tin. Chop any remaining slices of bologna and set aside. In a small bowl beat eggs with a fork, add milk and mix well. Pour egg mixture into bologna cups, add chopped onion and bologna to each cup. Bake uncovered 15-17 minutes until eggs are set. Sprinkle with cheese. Bake 2-4 minutes until cheese melts. Serve as individual cups.