Image alt

Easy Loaded Baked Omelet Muffins

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.

Active Time
25 mins
Total Time
1 hr
Yield
Serves 6

How to Make It

1. Step
Preheat oven to 325 degrees F. Coat a 12-cup muffin tin with cooking spray.
2. Step
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. Step
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. Step
Bake until firm to the touch, 25 to 30 minutes. Let stand for 5 minutes before removing from the muffin tin.

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

Tags

Gluten-FreeHigh-ProteinLow CarbohydrateLow-CalorieNut-FreeSoy-Free

Share Recipe

Sign Up