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Cook: 20-25 minutes | Servings: 12 muffins


Baked omelet muffins. These muffins are easy to make, store well, and are portable.
  • 8 large eggs
  • ½ cup milk I use skim or low fat, but whole milk also works
  • 1 cup shredded cheddar cheese
  • 1 cup bell peppers, diced (I used a mix of red, orange and green)
  • ½ cup baby spinach, roughly chopped
  • ¼ teaspoon salt
  • 2 scallions, thinly sliced

Preheat oven to 180ºC. Grease the interior of a nonstick muffin pan.
In a medium bowl, add eggs and milk. Whisk until uniform.
Stir in cheese, bell peppers, spinach, salt, scallions and any other omelet ingredients you are adding.
Scoop batter into muffin tin, filling them almost to the rim. You should have enough batter for 12 muffins.
Bake for about 20 – 25 minutes, or until eggs are cooked.
The muffins will initially be very puffy, but will sink back down when they cool.

Use a thin spatula to loosen edges of muffins to remove them from the pan.
Eat while warm. Store uneaten muffins in fridge or freezer.

Use a nonstick muffin pan and grease it before adding the batter. The egg muffins do stick to the pan, but using a nonstick muffin pan and greasing it will make it easier for you to release the muffins from the pan.

Cut all the omelet ingredients into very small pieces. For example, bell peppers should be around ½ inch squares. This will allow them to cook quickly.

I did not include meat in this recipe, but you can add ham or bacon. If you are using any meat, make sure the meat is already precooked before adding it to the muffin batter.

Nutrition estimate calculated using skim milk.

Photo and recipe posted by: Melissa Ann Vermeulen

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