Ingredients
- 4 large eggs
- 1/4 cup milk
- 1/2 teaspoon table salt
- 1/4 teaspoon black pepper
- 1/4 cup diced bell peppers (a mix of red and green recommended)
- 1/4 cup diced onions
- 1/4 cup diced turkey
- 1/4 cup freshly shredded mild cheddar cheese (or substitute sharp cheddar, Monterey jack, or pepper jack cheese)
Instructions
- Preheat the oven to 350°F (175°C). Lightly spray a donut-shaped muffin tin with cooking spray.
- In a bowl, whisk together the eggs, milk, salt, and pepper until smooth.
- Evenly distribute the diced bell peppers, onions, and turkey into the muffin cups.
- Pour the egg mixture into each muffin cup, filling about 2/3 to 3/4 full.
- Sprinkle shredded cheddar cheese on top of each filled muffin cup.
- Bake for 20-25 minutes, or until the omelet bites are set and slightly golden on top.
- Allow the bites to cool for a few minutes. Use a butter knife to gently remove them from the muffin tin.
Notes
- You can make these ahead and store them in the refrigerator for up to 3 days for an easy grab-and-go breakfast.
- For a spicier version, try adding some diced jalapeños or using pepper jack cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 omelet bite
- Calories: 120 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 155mg
