Omelet muffins are a versatile and protein-packed breakfast option that are perfect for busy mornings or meal prep. These savory bites combine all the flavors of a classic omelet into a convenient, grab-and-go form. You can easily customize them with your favorite vegetables, meats, and cheeses, making them suitable for any taste preference. Plus, they are ideal for a low-carb or keto-friendly diet. Serve them warm or enjoy them cold; they’re delicious either way!
Ingredients:
- 6 large eggs
- ¼ cup milk (or heavy cream for creamier texture)
- ½ cup diced bell peppers
- ½ cup chopped spinach
- ½ cup cooked bacon or sausage (optional)
- ¼ cup diced onion
- ½ cup shredded cheddar cheese (or your favorite cheese)
- Salt and pepper, to taste
- Cooking spray or muffin liners
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin or line with muffin liners.
- In a large bowl, whisk together the eggs and milk until smooth.
- Add the vegetables, meat, and cheese to the egg mixture. Season with salt and pepper to taste. Stir until well combined.
- Divide the mixture evenly among the muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 18-20 minutes, or until the eggs are set and the tops are slightly golden.
- Remove from the oven and let the muffins cool for a few minutes before removing from the tin.
- Serve warm or store in the refrigerator for up to 5 days for a quick breakfast or snack.
Enjoy these omelet muffins with your favorite hot sauce or fresh herbs on top!
