Omelet Muffins #healthy #breakfast

Omelet Muffins #healthy #breakfast

When I am attempting to eat healthy, I center a ton around breakfast. Since what I eat before anything else unquestionably establishes the pace for the remainder of the day. These omelet biscuits are an extraordinary method to begin your morning. The egg biscuits are loaded up with omelet fixings like cheddar, chime peppers, spinach and scallions. You can likewise include ham or bacon as well. I like to make an enormous bunch of these and afterward stop and store them.

These heated omelet biscuits are a simple and convenient breakfast. They are stacked with your preferred omelet fillings and made into nibble estimated biscuit structure.

To make these egg biscuits feathery, I include a smidgen of milk to the whisked eggs. I for the most part do this when I'm making fried eggs as well. I utilized skim milk to keep the calorie and fat substance low, however in the event that you need them considerably fluffier and couldn't care less about the calories, you can utilize half and half.

Also try our recipe Spinach Quiche Cups

Omelet Muffins #healthy #breakfast

Baked Breakfast Omelet Muffins. These egg muffins are loaded with omelet ingredients. They are easy to make, portable, and store well for meal prep.


  •  8 large eggs
  •  1/2 cup milk I use skim or low fat, but whole milk also works
  •  1 cup shredded cheddar cheese
  •  1 cup bell peppers diced (I used a mix of red, orange and green)
  •  1/2 cup baby spinach roughly chopped
  •  1/4 tsp salt
  •  2 scallions thinly sliced


  1. Preheat oven to 350°F. Grease the interior of a nonstick muffin pan.
  2. In a medium bowl, add eggs and milk. Whisk until uniform. Stir in cheese, bell peppers, spinach, salt, scallions and any other omelet ingredients you are adding.
  3. Scoop batter into muffin tin, filling them almost to the rim. You should have enough batter for 12 muffins.
  4. Bake for about 20-25 minutes, or until eggs are cooked. The muffins will initially be very puffy, but will sink back down when they cool.
  5. Use a thin spatula to loosen edges of muffins to remove them from the pan. Eat while warm. Store uneaten muffins in fridge or freezer.

Read more our recipe : Roasted Garlic Mushroom And Baby Potatoes

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