Loaded Baked Omelet Muffins
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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
contains cheese
gluten free
red meat free
shellfish free
contains eggs
pescatarian
- 1/4 teaspoon kosher salt
- black pepper
- nonstick cooking spray
- 9 large whole eggs
- 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
- Carbohydrate 1.35507189128394 g
- Cholesterol 327.172333085 mg
- Fat 10.6452216181446 g
- Fiber 0.15656810032414 g
- Protein 11.8961810473944 g
- Saturated Fat 4.32700930996069 g
- Serving Size 1 1 serving (96g)
- Sodium 214.626984805108 mg
- Sugar 1.1985037909598 g
- Trans Fat 1.41845177763696 g
- Calories 149 calories
[ { "@type": "HowToStep", "text": "Preheat the oven to 350F. Spray the muffin tins with cooking spray." }, { "@type": "HowToStep", "text": "In a large bowl whisk the eggs, season with salt and pepper." }, { "@type": "HowToStep", "text": "Mix in the remaining ingredients." }, { "@type": "HowToStep", "text": "Fill and place tins on a cookie sheet and bake 20 to 25 minutes, until set." } ]
