OMELET MUFFINS

Omelet Muffins
By Let's Cooking

These baked omelet muffins are an easy and portable breakfast. They are loaded with your favorite omelet fillings and made into bite-sized muffin form. ## CLICK TO SEE FULL RECIPES ##| Breakfast Recipes | Breakfast Ideas | Salads | Salad Recipe | Fruit | Vegetable | Vegan | Vegetarian | Dressings | Healthy Food | Quinoa | Cucumber | Fruit Salad | Vegetable Salad | Fruit Dressing | Vegetable Dressing | Mediterranean | Omelet Muffins | #let's cooking

Prep time: 00:10
Cook time: 00:20
Total time: 00:30

Yield: 12 Muffins

Ingredients:

8 large eggs
1/2 cup milk I use skim or low fat, but whole milk also works
1 cup shredded cheddar cheese
1 cup bell peppers diced (I used a mix of red, orange and green)
1/2 cup baby spinach roughly chopped
1/4 tsp salt
2 scallions thinly sliced
## CLICK TO SEE FULL RECIPES ##

Instructions:

Preheat oven to 350°F. Grease the interior of a nonstick muffin pan.

In a medium bowl, add eggs and milk. Whisk until uniform. Stir in cheese, bell peppers, spinach, salt, scallions and any other omelet ingredients you are adding.

Scoop batter into muffin tin, filling them almost to the rim. You should have enough batter for 12 muffins.

Bake for about 20-25 minutes, or until eggs are cooked. The muffins will initially be very puffy, but will sink back down when they cool.

Use a thin spatula to loosen edges of muffins to remove them from the pan. Eat while warm. Store uneaten muffins in fridge or freezer.

Calories per serving: CALORIES HERE

Fat per serving: FAT HERE

Rated 5/5 based on 4 customer reviews

Sources: https://kirbiecravings.com/omelet-muffins/