These simple veggie muffin-tin "omelets" are easy to make in the morning--or mix up the batter the night before. They're perfect for company or to take for an easy breakfast on the go.

Carolyn Casner
Source: EatingWell.com, December 2019

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Read the full recipe after the video.

Recipe Summary

active:
25 mins
total:
50 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. Liberally coat a 12-cup muffin tin with cooking spray.

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  • Heat oil in a large skillet over medium heat. Add broccoli, bell pepper, scallions and 1/8 teaspoon salt; cook, stirring, until the vegetables are tender, about 5 minutes. Remove from heat and let cool for 5 minutes.

  • Whisk eggs, Parmesan, milk, pepper and the remaining 1/8 teaspoon salt in a large bowl. Add the vegetable mixture and stir to combine. Divide the egg mixture among the prepared muffin cups. Bake until firm to the touch, 25 to 28 minutes. Let stand for 5 minutes before removing from the tin.

Tips

To make ahead: Refrigerate egg mixture overnight. Let stand at room temperature for 10 minutes before baking.

Nutrition Facts

215 calories; protein 15.1g; carbohydrates 5.2g; dietary fiber 1.2g; sugars 2.9g; fat 14.8g; saturated fat 5.2g; cholesterol 258.6mg; vitamin a iu 1926IU; vitamin c 50.1mg; folate 63.9mcg; calcium 248.2mg; iron 1.7mg; magnesium 26.8mg; potassium 275.7mg; sodium 434.2mg; thiamin 0.1mg.
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Reviews

Rating: 5 stars
01/12/2020
I make something like this a lot. Tip put ur veggies in muffin pan first. Then add egg mixture. Better distribution of veggies. Read More
Rating: 5 stars
01/13/2020
These were a hit with everyone who tried them. Read More
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