Name: Loaded Baked Omelet Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: nonstick cooking spray; 9 large whole eggs; 1/4 teaspoon kosher salt; black pepper; 3 strips cooked chopped bacon; 3 tablespoons thawed frozen spinach (drained); 3 tbsp diced tomatoes; 3 tbsp diced onion; 3 tbsp diced bell pepper; 2 oz shredded cheddar

These easy, mini baked omelets are perfect to make ahead for the week. These muffins are inspired by my recent vacation to Beaches in Ochos Rios Jamaica. Every morning I would get an omelet with fresh fruit. The chef at the omelet station had all his ingredients prepped and quickly whipped up hundreds of omelets each morning to order. I used some of my favorite omelet ingredients but you can switch it up and add whatever you like or have on hand.

Loaded Baked Omelet Muffins

nonstick cooking spray

eggs

salt

black pepper

bacon

spinach (drained)

tbsp diced tomatoes

tbsp diced onion

tbsp diced bell pepper

oz shredded cheddar

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.

Loaded Baked Omelet Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 6

Author : Gina

Ingredients

Instructions

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