Ingredients
Egg Mixture
- 8 large eggs
- 1/2 cup milk (skim, low fat, or whole milk)
- 1/4 tsp salt
Vegetables and Cheese
- 1 cup bell peppers, diced (mix of red, orange, and green)
- 1/2 cup baby spinach, roughly chopped
- 2 scallions, thinly sliced
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease the interior of a nonstick muffin pan thoroughly to prevent the muffins from sticking.
- Combine Ingredients: In a medium mixing bowl, whisk together the eggs and milk until the mixture is uniform. Then stir in the shredded cheddar cheese, diced bell peppers, chopped baby spinach, salt, scallions, and any other preferred omelet ingredients.
- Fill Muffin Tins: Scoop the egg mixture evenly into the muffin tin cups, filling them almost to the rim. You should have enough batter to make 12 muffins.
- Bake the Muffins: Place the muffin pan in the preheated oven and bake for about 20 to 25 minutes, or until the eggs are fully cooked. The muffins will puff up while baking but will deflate slightly as they cool.
- Remove and Serve: Use a thin spatula to carefully loosen the edges of the muffins from the pan, then remove them. Enjoy these omelet muffins warm, or store any extras in the fridge or freezer for later.
Notes
- You can customize the muffins by adding other vegetables, cooked meats, or spices of your choice.
- To reheat, microwave the muffins for about 30 seconds or warm in an oven until heated through.
- The muffins can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Use a nonstick spray or grease the pan well to ensure the muffins come out easily.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
