Loaded Egg Baked Omelet–“Muffin Style”
These Loaded Egg Baked Omelet “Muffins” are easy and great to make ahead for the week!! Low-carb, keto and gluten-free.
Omelet muffins are perfect for meal prep. Make them ahead and freeze or refrigerate the rest. Omelet muffins will keep in the refrigerator for about 3 days.
HOW TO FREEZE OMELET MUFFINS:
To freeze omelet muffins for the month, let them cool then remove from the muffin tin. Flash freeze them, then transfer to freezer safe bags, label, and freeze.
HOW TO REHEAT OMELET MUFFINS:
To reheat, pop them in the microwave for 1 minute or until warm.
MORE WAYS TO MAKE OMELET MUFFINS:
You can fill them with anything you like in your omelets! A few variations:
- Omit the cheese to make them Paleo or Whole30
- Add chopped cooked chicken sausage and cheddar cheese
- Try my Broccoli and Cheese Egg Muffins
- Use ham, swiss and bell peppers for a Western Omelet
- Add leftover cooked leafy greens like Swiss Chard
INGREDIENTS:
- nonstick cooking spray
- 9 large whole eggs
- 1/4 teaspoon kosher salt
- black pepper
- 3 strips cooked chopped bacon (optional: turkey bacon)
- 3 tablespoons thawed frozen spinach, drained
- 3 tbsp diced tomatoes
- 3 tbsp diced onion
- 3 tbsp diced sweet pepper
- 2 oz shredded cheddar (optional: feta, mozzarella)
- optional: you can replace bacon with ground turkey or beef 😉
DIRECTIONS:
- In a large bowl whisk the eggs, season with salt and pepper.
- Mix in the remaining ingredients.
- Fill and place tins on a cookie sheet and bake 20 to 25 minutes, until set
