Baked Veggie Omelet Muffins

omelet muffins2Muffin cups are so convenient. They are the perfect size for the perfect serving for both adults and kids alike. For someone like me who is making an attempt at portion control, I need just about everything in a muffin! Can you fit a whole meal in this thing??

During my freezer cooking fits, I try to test every recipe I can think of in a muffin cup. One goal is to make sure it’s not too messy because cleaning those muffin pans can be a sticky situation (LOL…get it???)

A few weeks ago, I figured out how to make lasagna in a muffin cup…woooo weee were those babies good, absolutely perfect for entertaining and, perhaps best of all, NO mess!

So yesterday, I was preparing breakfast freezer meals and thought I really needed to add something more than the usual sweet stuff like pancakes and muffins to balance it out. I decided to try hash brown cups and these mini-omelets and, let me tell you, these are a H I T! I didn’t even make it to trying the hash brown cups…maybe next weekend, maybe next year, maybe never…meh. :/ For now, these omelets have my heart! 🙂

The recipe is simple as peanut butter. Use whatever veggies you like; you can even add in meat – anything you want in your omelet. omelet muffins3Fill the cups with veggies first, then egg, then bake. Voila – little bites of heaven. Thank me later. 😉

Veggie Omelet Muffins

Cook Time: 20 minutes

Yield: 24 muffins

Ingredients

  • cooking spray
  • 1 bunch spinach, rinsed, dried and chopped
  • tomatoes, chopped
  • green onions, chopped
  • precooked turkey sausage, ham or bacon, chopped
  • 1 cup cheese, shredded
  • 12 eggs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • (add'l veggies optional)
  • (add'l meats optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray 2 12-cup muffin pans generously with cooking spray.
  3. Add chopped vegetables to each muffin cup.
  4. Add chopped meat to each muffin cup.
  5. Top each muffin cup with a sprinkle of cheese. (You can fill cup with ingredients just to the top.)
  6. In a mixing bowl, whisk eggs, salt and pepper.
  7. Spoon or pour eggs into each muffin cup. Fill only 1/2 to 2/3 of the cup with egg mixture. (Do not fill to top or overfill. Eggs will rise in the oven.)
  8. Bake in oven for 20 minutes or until omelets are lightly browned on the edges.
  9. Serve hot and enjoy (or refrigerate/freeze for later enjoyment)!
http://pthirty1.com/baked-veggie-omelet-muffins/

 

Joyce

Mother of 6, lover of God, life, family, food, friends and flying!

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