Who loves a homemade diner style omelette in the morning, but hates the work (and clean up) involved? I know I do! Every morning I find myself racing against the clock to get ready for work, leaving only a few minutes for a bowl of cereal, toast and fruit, or worse, a granola bar. Rather than skip out on the most important meal of the day, I started making these easy egg muffins at the beginning of my week so I can enjoy a healthy breakfast without the hassle. Make a bunch in advance and store them in the fridge for up to five days. When you’re hungry, just pop ’em in the microwave and start your day in the most egg-cellant way!
The best part of these mini egg muffins are the endless possibilities in flavor combinations. If you and your family prefer different omelette ingredients, or if you simply want to switch things up each day of the week, make a variety of muffins in one batch. A few of my favorite combinations include:
Spinach, red peppers and turkey sausage (pictured above)
Ham, green peppers, onion and cheddar cheese
Broccoli, tomatoes and feta cheese
Spinach, onion, peppers and mushrooms
Bacon, ham and cheddar cheese
Spinach, bacon and feta cheese
Spinach, peppers, tomatoes, black beans
Peppers, onions, shaved steak and provolone cheese (Philly Cheese Steak Style)
**For a little kick, I top all of my egg muffins with a little hot sauce or salsa!
After one bite, you’ll never want to skip breakfast again. These mini breakfast bites can be packed with over 15 grams of protein (depending on what ingredients you use), are low in calories and carbs, plus provide a good source of your vitamins and nutrients.
Grab your muffin tin and your favorite omelette ingredients and start whisking.
Ingredients: Omelette fillings could be: Veggies: Spinach, mushrooms, peppers, tomatoes, sweet potatoes, broccoli, kale, onion Directions:
Omelette Egg Muffins
10 large eggs
1/4 cup milk
1 cup of each desired omelette filling
Meat: Turkey sausage, sausage, bacon, ham, chicken, beef,
Cheese: feta, mozzarella, provolone, cheddar… pretty much any cheese!
1. Preheat oven to 350 degrees. Spray muffin tin with PAM or other cooking spray.
2. Prep all filler ingredients by washing and cutting into small, bite size pieces. Cook any meats beforehand to ensure they are cooked entirely.
3. In a bowl, crack 10 large eggs then whisk in 1/4 cup of milk until all egg yolks are broken.
4. Add omelette ingredients to each muffin tin. Scoop 1/2 -3/4 cup of egg mixture into each muffin tin. Bake for 30 minutes.
5. Egg muffins can be refrigerated for up to 5 days in an air tight container.
Omelette fillings could be:
Veggies: Spinach, mushrooms, peppers, tomatoes, sweet potatoes, broccoli, kale, onion