Omelet Muffins

Name: Omelet Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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)

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 12

Author : Kirbie

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Ingredients

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8 large eggs1/2 cup milk (I use skim or low fat, but whole milk also works)1 cup shredded cheddar cheese1 cup bell peppers (diced (I used a mix of red, orange and green))1/2 cup baby spinach (roughly chopped)1/4 tsp salt2 scallions (thinly sliced)

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Instructions

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Step 1

Preheat oven to 350°F. Grease the interior of a nonstick muffin pan.

Step 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.

Step 3

Scoop batter into muffin tin, filling them almost to the rim. You should have enough batter for 12 muffins.

Step 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.

Step 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.