Loaded Baked Omelet Muffins

Eating a healthy breakfast was a goal of mine while meeting with a dietitian. I needed something that would fill me until lunch, with the right balance of protein and carbohydrates. I tried this Skinnytaste recipe, Loaded Baked Omelet Muffins, without the bacon and it did not disappoint! For three weeks now, I’ve meal prepped these on Sunday, and pulled out two each morning for breakfast. I paired it with whole wheat toast with some peanut butter. This week I’m trying it with a half of Ezekiel whole grain english muffin. The only complaint is cleaning the muffin pan, so if you have any additional tips, I’m all ears! Enjoy! Melissa

Loaded Baked Omelet Muffins

Ingredients

nonstick cooking spray

    9 large whole eggs

      1/4 teaspoon kosher salt

        black pepper

          3 strips cooked chopped bacon **I opted not to use bacon as we discussed the lack of nutrients it really contains**

            3 tablespoons thawed frozen spinach, drained

              3 tbsp diced tomatoes

                3 tbsp diced onion

                  3 tbsp diced bell pepper

                    2 oz shredded cheddar

                      Instructions

                      Preheat the oven to 350F.

                        Spray the muffin tins with cooking spray.

                          In a large bowl whisk the eggs, season with salt and pepper.

                            Mix in the remaining ingredients.

                              Fill and place tins on a cookie sheet and bake 20 to 25 minutes, until set.

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