Description
Start your day right with these delightful Back-to-School Muffin Tin Omelets! Bursting with flavors from eggs, cheese, and your favorite veggies or meats, these mini omelets are perfect for busy mornings. Quick to prepare and ideal for meal prep, they’ll have your family asking for seconds and make breakfast a breeze!
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk (whole or non-dairy)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup chopped vegetables (bell peppers, spinach, onions)
- 1/2 cup diced deli meat or cooked bacon (optional)
- Nonstick cooking spray
Instructions
- Preheat the oven to 375°F (190°C) and spray a muffin tin with nonstick cooking spray.
- In a mixing bowl, whisk together the eggs and milk until frothy.
- Stir in the shredded cheese, chopped vegetables, and optional deli meat or bacon.
- Pour the egg mixture into each muffin cup until three-quarters full.
- Bake for 20-25 minutes until puffed and golden brown.
- Allow to cool for five minutes before removing from the tin.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 185mg
Keywords: - Feel free to customize with different veggies or cheeses based on what you have on hand. - For extra flavor, add spices like paprika or Italian seasoning. - Store leftovers in an airtight container in the refrigerator for up to four days or freeze for up to three months.