Hey, What’s Cookin’?
These omelet muffins are vegetarian, paleo, keto-friendly, and just darn GOOD! They are terrific for a high-protein breakfast or for a light lunch with a salad. Serve them with some sugar-free salsa or Sriracha sauce and add even more flavor to your meal.
Omelet muffins keep well in the refrigerator, making them a good choice for meal prep. You can whip up a batch on Sunday night and be assured that your breakfast is covered for the entire week! How’s THAT for convenient?
Adapted from: a recipe on savoryonline
Makes: 12 individual omelet muffins
- Olive oil or olive oil spray
- 10 large eggs
- 1/4 cup water
- 2 red bell peppers, seeded and finely chopped
- 2 cups frozen cut spinach, thawed and squeezed VERY dry
- 4 green onions, finely chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- Preheat oven to 325°F. Coat the wells of a 12-cup muffin tin or silicone muffin baking pan liberally with olive oil or olive oil spray.
- In a large bowl, beat the eggs and milk well. Add the bell pepper, spinach, green onions, salt, pepper, garlic and onion powders, and cayenne pepper. Mix well.
- Using a measuring cup to scoop, divide egg mixture among muffin wells. Bake 20–25 min., until the eggs are set. Let stand 5 min. before removing the omelet muffins from the muffin tin.
- If you have any leftover mixture, you can bake another batch of omelet muffins. Clean the muffin tin and re-oil well it between batches.
- Keep the omelet muffins in a covered container in the refrigerator. To reheat, microwave on High for 30-seconds at a time until they have reached the desired temperature.
- You can also make this into a crustless quiche by using a deep-dish 9-inch glass or metal pie plate. Just be sure to oil it well first. Bake for 30-35 min. or until the eggs are set in the center.
Photograph via: savoryonline