Easy Loaded Baked Omelet Muffins
Protein-packed omelet muffins, or baked mini omelets, are a perfect breakfast for busy mornings. Make a batch ahead and freeze for the days when you don’t have time for your typical bowl of oatmeal. You can also serve these fresh with fruit salad for a simple weekend brunch.
- 3 slices bacon, chopped
- 2 cups finely chopped broccoli
- 4 scallions, sliced
- 8 large eggs
- 1 cup shredded Cheddar cheese (add feta optional)
- Optional: add sweet peppers, chopped spinach, turkey bacon, ground turkey, onions)
- ½ cup low-fat milk
- ½ teaspoon salt
- dash of salt and pepper
Prep 25 m
Ready In 1 h
- Preheat oven to 325°F. Coat a 12-cup muffin tin with cooking spray.
- Cook bacon in a large skillet over medium heat until crisp, 4 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the pan. Add broccoli and scallions and cook, stirring, until soft, about 5 minutes. Remove from heat and let cool for 5 minutes.
- Meanwhile, whisk eggs, cheese, milk, salt and pepper in a large bowl. Stir in the bacon and broccoli mixture. Divide the egg mixture among the prepared muffin cups.
- Bake until firm to the touch, 25 to 30 minutes. Let stand for 5 minutes before removing from the muffin tin.
- To make ahead: Wrap omelets individually in plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, thaw, if necessary, and remove plastic wrap. Wrap in a paper towel and microwave each omelet on High for 20 to 30 seconds.
- Recipe by – Carolyn Casner EatingWell Recipe
- Serving size: 2 mini omelets
- Per serving: 211 calories; 14 g fat(6 g sat); 1 g fiber; 5 g carbohydrates; 16 g protein; 67 mcg folate; 272 mg cholesterol; 2 g sugars; 0 g added sugars; 1,709 IU vitamin A; 32 mg vitamin C; 220 mg calcium; 2 mg iron; 486 mg sodium; 288 mg potassium
- Nutrition Bonus: Vitamin C (53% daily value), Vitamin A (34% dv), Calcium (22% dv)
- Carbohydrate Servings: ½
- Exchanges: 1½ medium-fat protein, 1 high-fat protein, ½ vegetable