I’m always looking for new recipes to try and who likes eating the same thing everyday. My boyfriend eats pretty healthy and he saw a recipe online that he wanted to try. We both thought the omelet muffin recipe was a pretty simple and we wanted to share it with you guys. He loves anything with bacon too and although the recipe didn’t require any, we added that extra ingredient for a little more flavor. It took a few minutes to prep and twenty minutes to bake and it was done!
When I tell yah these omelet muffins were so delicious, wow! All you have to do is add a side of homemade cheese grits with this and toast and you have a great breakfast meal that was quick and easy! Check out the easy recipe inside and have a fabulous day everyone! xoxo
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
- bacon
INSTRUCTIONS
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Preheat oven to 350°F. Grease the interior of a nonstick muffin pan.
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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.
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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.
