OMELET MUFFINS

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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.

At the point when I am attempting to practice good eating habits, I center a great deal around breakfast. Since what I eat first thing most certainly establishes the vibe for the remainder of the day. On the off chance that I get going the early daytime eating something solid, I’m bound to use sound judgment the remainder of the day. Assuming I start the morning even with a little cheat, it simply accelerates into a few additional cheats for the duration of the day.

On a connected note, my mother was educating me concerning a weight reduction diet she began doing where the primary thing she eats toward the beginning of the day must be protein. Then, at that point, she can eat ordinarily for the remainder of the day. Has anybody heard or attempted this eating routine? I haven’t attempted it myself yet it is by all accounts working for her.

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overhead photograph of omelet biscuits in a biscuit skillet

These omelet biscuits are like my scaled down frittatas and are an incredible way of beginning your morning. The egg biscuits are loaded up with omelet fixings like cheddar, ringer peppers, spinach and scallions. You can likewise add ham or bacon as well.

TIPS FOR MAKING OMELET MUFFINS

  • Use a nonstick muffin pan and grease it before adding the batter. The egg muffins do stick to the pan, but using a nonstick muffin pan and greasing it will make it easier for you to release the muffins from the pan.
  • Cut all the omelet ingredients into very small pieces. For example, bell peppers should be around 1/2 inch squares. This will allow them to cook quickly.
  • If you are using any meat, make sure the meat is already precooked before adding it to the muffin batter.

Baked omelet muffins. These muffins are easy to make, store well, and are portable.

Servings: 12 MUFFINS
Prep time: 10 MINUTES
Cook time: 20 MINUTES
Total time: 30 MINUTES
Course: BREAKFAST
Cuisine: AMERICAN

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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

INSTRUCTIONS

  1. Preheat oven to 350°F. Grease the interior of a nonstick muffin pan.
  2. 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.
  3. Scoop batter into muffin tin, filling them almost to the rim. You should have enough batter for 12 muffins.
  4. 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.
  5. 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.
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NOTES

  • Use a nonstick muffin pan and grease it before adding the batter. The egg muffins do stick to the pan, but using a nonstick muffin pan and greasing it will make it easier for you to release the muffins from the pan.
  • Cut all the omelet ingredients into very small pieces. For example, bell peppers should be around 1/2 inch squares. This will allow them to cook quickly.
  • I did not include meat in this recipe, but you can add ham or bacon. If you are using any meat, make sure the meat is already precooked before adding it to the muffin batter.
  • Nutrition estimate calculated using skim milk.

NUTRITION

serving: 1muffin, calories: 93kcal, carbohydrates: 1g, protein: 7g, fat: 6g, saturated fat: 3g, sodium: 160mg, potassium: 109mg, sugar: 1g, net carbs: 1g

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