Greek Muffin-Tin Omelets with Feta & Peppers

I added 1-1/2 T. marinara sauce to the egg mixture, and some spicy pepper powder. Also used 4 eggs + 1 cup egg beaters instead of 8 eggs. I found the olives + feta made it overpoweringly salty and next time I would use sauteed mushrooms instead of olives. To make less watery after freezing it might help to sautee the spinach to express some of the liquid out- throw in with bell peppers for final couple of minutes.

Easy to make. Delicious and healthy. A great grab and go option for the whole family. Will make again and again.

These were very good. I like the other recipe with red potatoes slightly better but I do these some time to mix it up.

I can't believe the other five-star reviews. These are so completely inedible, I'm an experienced cook - I followed the recipe. And, once they were cool, froze them. Defrosted them. Heated them up. Bit into one and water comes gooshing out the sides. Another bite, same thing. It felt like I was eating a wet sponge. Wish I'd tried them once they were out of the oven, and not frozen. Maybe then they'd be OK. But I won't be trying them again.

These taste great! Once you are done with the prep, they go together in seconds. The only thing I did differently was to broil them for a few minutes since I like a little browning on the top.

These were yummy, even after freezing and defrosting. So happy to have a healthy, quick option for the kids in the morning that only take a minute to defrost.

Delicious! Be sure to let them cool for 5 minutes unless they will stick and crumble

Very simple to make. Very tasty! I did not have feta cheese so I used mozzarella cheese; still came out awesome.

Very simple to make. Very tasty! I did not have feta cheese so I used mozzarella cheese; still came out awesome.

These are so easy -- perfect for grab-and-go breakfasts.