These minis munchies are a great way to start your day off with protein, and they taste identical to full-sized omelets. The best part is that you can make a whole week’s worth on Sunday night, then refrigerate them and reheat them every morning. You wouldn’t guess it but these omelet muffins still taste just as good (and fresh!) when microwaved. You can customize your batch by adding vegetarian ingredients, meat lovers mix-ins, or switch things up with a variety. Here’s how to make them:
- muffin pan
- 6 eggs (beaten and seasoned a pinch of salt and pepper)
- mix-ins…
- diced ham
- bacon
- carrots
- tomatoes
- onions
- spinach
- bell pepper
- shredded cheese
Instructions:
- Preheat the oven to 350 degrees and generously grease the bottoms and sides of your muffin pan to ensure a stick-free removal once the omelets are done baking.
- Make sure your eggs are beaten and you’ve added the salt and pepper.
- Fill the bottoms of your muffin pan (about 1/3 of each individual tin) with the different mix-ins you chose.
- Then fill the tins with your eggs. The omelets will puff up a little when you bake them, so make sure to leave just a tiny bit of space at the top of each tin. Stir each mixture slightly to combine your eggs with the ingredients.
- Bake for 18-20 minutes, or until you can poke the centers with a knife and it comes out clean (or almost clean).
(Source: laurenconrad)
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