Light Easy Muffin Pan Omelets Recipes

LOADED BAKED OMELET MUFFINS

Steps:

• Preheat the oven to 350F. Spray the muffin tins with cooking spray.
• In a large bowl whisk the eggs, season with salt and pepper.
• Mix in the remaining ingredients.
• Fill and place tins on a cookie sheet and bake 20 to 25 minutes, until set.

MUFFIN TIN OMELETS

Steps:

• In a large bowl, beat together eggs and cream until well blended. Stir in all other ingredients. Spoon into a well-greased muffin tin, dividing evenly among the cups.
• Bake at 350 for 20 minutes or until set in the center. Allow them to cool slightly before removing them from the muffin tin. Allow them to cool fully before placing them in a zipper-seal bag and storing them in the fridge. Eat within 5 days.

OMELET MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 muffin tins. Line a baking sheet with aluminum foil.
• Lay bacon strips in a single layer on the baking sheet. Bake in the preheated oven until browned and crisp, about 30 minutes. Reserve grease. Drain bacon slices on paper towels. Chop into small pieces.
• Transfer bacon grease to a skillet. Cook onion in the skillet over medium heat until transparent. Drain on paper towels.
• Whisk eggs and milk together in a bowl. Add bacon, onion, spinach, Colby Jack cheese, hot pepper sauce, Italian seasoning, salt, and pepper. Scoop mixture into muffin pans using an ice cream scoop, filling cups 3/4 full.
• Bake in the preheated oven until muffins harden at the edges, about 50 minutes.

GREEK-INSPIRED MUFFIN PAN OMELETS

Steps:

• 1. Preheat oven to 325°F. Liberally coat a 12-cup muffin pan with cooking spray.
• 2. Heat oil in a large skillet over medium. Add onion and 1/8 teaspoon salt; cook, stirring, until starting to soften, about 3 minutes. Add bell pepper and oregano; cook, stirring, until vegetables are tender and starting to brown, 4 to 5 minutes. Remove from heat and let cool 5 minutes.
• 3. Whisk eggs, feta, milk, pepper, and remaining 1/8 teaspoon salt in a large bowl. Stir in spinach, olives, and vegetable mixture. Spoon mixture evenly into prepared muffin cups. Bake at 325°F until firm to the touch, about 25 minutes. Let stand in pan 5 minutes before removing omelets.

PALEO OMELET MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.
• Beat eggs together in a large bowl. Mix ham, bell pepper, onion, salt, black pepper, and water into the beaten eggs. Pour egg mixture evenly into prepared muffin cups.
• Bake in the preheated oven until muffins are set in the middle, 18 to 20 minutes.