Recipe Image

Easy Loaded Baked Omelet Muffins

  • 25 m
  • 1 h
Carolyn Casner
“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.”

Ingredients

    • 3 slices bacon, chopped
    • 2 cups finely chopped broccoli
    • 4 scallions, sliced
    • 8 large eggs
    • 1 cup shredded Cheddar cheese
    • ½ cup low-fat milk
    • ½ teaspoon salt
    • ½ teaspoon ground pepper

Directions

  • 1 Preheat oven to 325°F. Coat a 12-cup muffin tin with cooking spray.
  • 2 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.
  • 3 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.
  • 4 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.
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