OMELET MUFFINS
Baked omelet muffins. These muffins are easy to make, store well, and are portable.
Provided by Kirbie
Categories Breakfast
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Grease the interior of a nonstick muffin pan.
- 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.
- Scoop batter into muffin tin, filling them almost to the rim. You should have enough batter for 12 muffins.
- 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.
- 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.
Nutrition Facts : ServingSize 1 muffin, Calories 93 kcal, Carbohydrate 1 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 134 mg, Sodium 160 mg, Sugar 1 g
OMELET MUFFINS
I make these muffins on a Sunday night and freeze them. I take a couple of them to work and just pop them in the microwave for 45 seconds to 1 minute.
Provided by Tracy Brown
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h35m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 1.9 g, Cholesterol 93.6 mg, Fat 7.8 g, Fiber 0.3 g, Protein 7.4 g, SaturatedFat 3.6 g, Sodium 273.7 mg, Sugar 0.7 g
OMELET MUFFINS WITH KALE AND BROCCOLI
This paleo omelet tastes great. It's easy to make and you can freeze the leftover muffins to reheat on the go for a quick breakfast. This recipe can also be infinitely modified by substituting different meats or veggies. Just make sure the meats are pre-cooked and the veggies are cut small enough to cook thoroughly within the 25 minute time frame.
Provided by Carol Ann
Categories Muffins
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Beat eggs, heavy cream, salt, and pepper in a bowl with an electric mixer. Fold in kale, broccoli, and onion until evenly mixed. Pour mixture into the prepared muffin tin, filling each cup 3/4 full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
- Melt cheese on top of muffins and serve.
Nutrition Facts : Calories 82.2 calories, Carbohydrate 1 g, Cholesterol 133.4 mg, Fat 6.2 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 2.8 g, Sodium 133.2 mg, Sugar 0.5 g
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