Omelette Muffins

Omelette Muffins

Back to school is approaching waaayy too quickly. I don’t know about you, but I am usually rushing around the house trying to get backpacks packed up, lunches ready, kids dressed and out to the bus on time! Oh wait – AND MAKE BREAKFAST!!

Ingredients

• Muffin Pan
• 6 Eggs (beaten and seasoned per your preference – I use a pinch of salt and pepper)
• Mix-ins (diced ham, turkey bacon, bacon, carrots, tomatoes, sautéed onions, spinach, cheese, broccoli)

How to Make Omelette Muffins

1. Preheat oven to 350 degrees
2. Generously grease the bottom and sides of muffin pan – this will ensure a stick-free removal
3. Beat eggs and add salt and pepper (I add a touch on milk)
4. Fill the bottom of muffin pans (about 1/3 of each individual tin) with the different mixed ingredients
5. Cover the ingredients with your eggs. The omelets will puff up when you bake them so make sure to leave a little bit of space at the top of each tin. Mix the ingredients and eggs up a little bit in the tins.
6. Bake fore 18-20 minutes or until you can poke the center with a knife and it comes out clean – or mostly clean!
7. Serve immediately and refrigerate the rest to use during the week!

5 from 1 vote

Omelette Muffins

Author — Jennifer Fishkind

Serves — 12

A quick and easy way to enjoy your favorite breakfast, but in a bite-sized form.

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Prep Time 5 minutes mins

Cook Time 18 minutes mins

Total Time 23 minutes mins

Ingredients

  

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• ▢ 6 Eggs beaten and seasoned per your preference – I use a pinch of salt and pepper
• ▢ Mix-ins diced ham, turkey bacon, bacon, carrots, tomatoes, sautéed onions, spinach, cheese, broccoli

Instructions

 

• Preheat oven to 350 degrees
• Generously grease the bottom and sides of muffin pan – this will ensure a stick-free removalBeat eggs and add salt and pepper (I add a touch on milk)
• Fill the bottom of muffin pans (about 1/3 of each individual tin) with the different mixed ingredients
• Cover the ingredients with your eggs. The omelets will puff up when you bake them so make sure to leave a little bit of space at the top of each tin.
• Mix the ingredients and eggs up a little bit in the tins.
• Bake fore 18-20 minutes or until you can poke the center with a knife and it comes out clean – or mostly clean!
• Serve immediately and refrigerate the rest to use during the week!

Nutrition Info

Calories: 31kcal | Carbohydrates: 1g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 31mg | Potassium: 30mg | Sugar: 1g | Vitamin A: 119IU | Calcium: 12mg | Iron: 1mg

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