Omelet muffins might sound odd when you first hear it, but once you try and follow through this recipe you will discover how easy and tasty it is, using simple ingredients such as eggs, bacon, spinach, cheddar and veggies all mixed and baked in muffin tins.
LOADED EGG BAKED OMELET MUFFINS
These egg muffins are tasty and easy to make, perfect for a light yet rich breakfast that you can prepare ahead for the week. We have chosen our favorite ingredients for this recipe to add to the eggs but feel free to get inspired from this recipe and add whatever you like or have on hand.
Omelet muffins are a perfect example of a prep meal. You can keep them for up to 3 days in your refrigerator.
TIPS ON HOW TO FREEZE THE OMELET MUFFINS
If you choose to freeze your omelet muffins for the month. Take them out of the oven and let them cool then remove them from the muffin tin. Flash freeze them first, then transfer the muffins to freezer safe bags and let them freeze.
TIPS ON HOW TO REHEAT THE OMELET MUFFINS
Put the omelet muffins in the microwave for 1 minute to reheat or until warm.
HOW TO MAKE :
LOADED BAKED OMELET MUFFINS
- Nonstick cooking spray
- 9 Large whole eggs
- 1/4 tsp. Kosher salt
- Black pepper
- 3 Strips cooked chopped bacon
- 3 tbsp Frozen spinach
- 3 tbsp Diced tomatoes
- 3 tbsp Diced onion
- 3 tbsp Diced bell pepper
- 2 oz Shredded cheddar
- Preheat the oven to 350F
- Spray the muffin tins with cooking spray
- Whisk the eggs in a large bowl, then add salt & pepper
- Mix all the ingredients
- Fill and place tins on a muffin tin and bake for 20 to 25 minutes