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. Source: EatingWell.com, June 2018

Carolyn Casner
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Ingredients

Directions

  • Preheat oven to 325 degrees F. Coat a 12-cup muffin tin with cooking spray.

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  • 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.

Tips

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.

Nutrition Facts

211 calories; 14.5 g total fat; 6.3 g saturated fat; 272 mg cholesterol; 486 mg sodium. 288 mg potassium; 4.6 g carbohydrates; 1.1 g fiber; 2 g sugar; 15.7 g protein; 1709 IU vitamin a iu; 32 mg vitamin c; 67 mcg folate; 220 mg calcium; 2 mg iron; 27 mg magnesium;

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