Baked Omelet Muffins
Part of Eating Healthy is having Healthy options available.
Ingredients:
- 10 whole eggs
- ¼ teaspoon salt
- Black pepper
- 3 strips of cooked bacon – chopped
- 3 tbsp frozen spinach, cooked, drained and chopped
- 3 tbsp diced onion
- 3 tbsp diced red pepper
- 3 tbsp diced green pepper
- 3 oz shredded cheddar cheese
Preparation Instructions:
- Preheat oven to 350F. Spray muffin tin with cooking spray.
- In a large bowl whisk the eggs, season with salt and pepper. I like to use a mixing bowl that you can pour from.
- In a second bowl mix all other ingredients until well mixed. Add to eggs and mix.
- Fill muffin tins.
Susan’s tips:
- When recipes call for frozen spinach, they usually say something like, “thawed frozen spinach, drained”. I like to cook the frozen spinach, season it as normal and then drain and chop. The chopping is important in this dish because if not, it clumps together and does not distribute well in the egg mixture.
- Mixing the ingredients in a separate bowl from the eggs also helps in the distribution process. Yes, it dirties one more bowl, but it’s worth it.
Make ahead and freeze or refrigerate. Omelet muffins will keep in the fridge for about 3 days. Or, you can flash freeze and place in freezer-safe bags. Heat in microwave for about 1 min.
Adjust ingredients based on your liking. For example, you can substitute tomatoes for the red bell pepper or use a different kind of cheese. Make it unique and have fun! Enjoy!