Today I am sharing my recipe for omelet muffins! Of course omelets for breakfast are awesome. But mornings can be hectic. That is why I find it handy to have a few time-saving tricks up my sleeve.
These omelet muffins are easy to make, full of protein and they are just as good reheated in the microwave for a quick grab-and-go healthy breakfast. I know a lot of us do food prep at the beginning of the week, and these would be a great candidate for that.
This recipe is really more about the method than the ingredients. You can change it up a million different ways by changing up the veggies, or by changing out what type of cheese you use.
Eggs and egg whites make a great “blank slate” and you can layer in flavors to go in many different directions. You can even tailor them to your own specific eating preferences – you can leave off the meat for a great vegetarian option. Or you could make these with just egg whites to go even lower in points. The options are endless!
You can use a traditional muffin tin to make these, or you can use these cute silicon muffin cups (<- Amazon affiliate link, thank you!) like I did!
I love these. They are nonstick, so you don’t have to worry about spraying anything. Plus they are very “green,” i.e. no waste. Win/win!
Omelet Muffins Recipe
Omelet Muffins – A Healthy Breakfast Recipe
Omelet muffins are a great healthy breakfast, packed with satisfying protein.
- 9 eggs
- 1/2 cup pourable egg whites
- 1/3 cup diced red bell pepper
- 1/3 cup diced yellow onion
- 4 slices of Applegate Farms uncured turkey bacon cooked according to package directions
- 1/2 cup shredded part skim mozzarella cheese
- 1 tablespoon water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: fresh chives for garnish
Preheat your oven to 350 degrees
Scramble the eggs, egg whites, water, salt and pepper. Set aside.
Spray a skillet with cooking spray and sautee the onion and pepper on medium until tender, about 5 minutes. Set aside.
Dice the cooked bacon.
Add bacon and veggies to the muffin cups.
Pour egg mixture over the ingredients.
Top each "muffin" with cheese.
Bake until eggs are solidified, about 25 minutes.
Store in refrigerator and reheat when ready to eat.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Did You Make This Recipe?
Be sure and let me know if you made my omelet muffins! I would love to hear in a comment.
If you want more healthy recipes (with Weight Watchers PointsPlus noted!), check out my recipes page.