Mini Breakfast Omelets
These delicious and customizable mini breakfast omelets are made with eggs, veggies, cheese, and your choice of protein. Perfect for a quick breakfast or meal prep, these bite-sized omelets are sure to satisfy your hunger and fuel your day.
Ingredients
- 12 large eggs
- 1/4 cup milk You can use dairy-free alternatives like almond or oat milk.
- to taste salt and pepper
- 1 medium bell pepper (diced)
- 1 cup spinach (chopped)
- 1/2 cup cheddar cheese (shredded)
- optional cooked sausage (crumbled) Can be replaced with other proteins like diced ham or turkey.
- 1/2 cup cherry tomatoes (halved)
- cooking spray or oil for greasing the muffin tin
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray or oil.
- In a large bowl, whisk the eggs, milk, salt, and pepper until fully combined and slightly frothy.
- Prepare the fillings by chopping the vegetables, slicing the tomatoes, and shredding the cheese. Crumble any cooked sausage if using.
- Distribute the vegetables, cheese, and any meats evenly into the muffin tin cups.
- Pour the whisked egg mixture over the fillings, filling each muffin cup about 3/4 full.
- Bake for 20-25 minutes, or until the omelets are puffed and lightly golden. A toothpick inserted should come out clean.
- Allow the omelets to cool for a few minutes before carefully removing them from the muffin tin. Serve warm or store for later.
Notes
These mini omelets can be made ahead and stored in the fridge for up to 4 days or frozen for up to 2 months.
Nutrition
Serving: 1mini omeletCalories: 100kcalCarbohydrates: 3gProtein: 7gFat: 7gSaturated Fat: 3gSodium: 210mgFiber: 1gSugar: 2g
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