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.
Ingredients
- 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
Instructions
- 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.
Recipe Notes
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.
Valerie says
We made these last night and enjoyed them this morning. I really loved them! I think I will make them every week, though next time I may add a little spice, I live in Austin after all.
Marjorie@APinchOfHealthy says
I am so happy to hear that you enjoyed them Valerie! A few green chiles would be good in these if you like spice. 🙂 Or a dollop of salsa on top. Yum! And I have always wanted to visit Austin…seems like a cool place with lots of character and great food. Have a great week.
Jenny says
I love making these too – so easy and so yummy! I tend to make them on a Friday for those hectic/lazy weekend mornings 🙂
Marjorie@APinchOfHealthy says
Any make ahead recipes like this are so helpful to me. And it’s always a bonus when my (non-Weight-Watching) husband likes them too. Have a great weekend Jenny!