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Make-Ahead Mini Omelette Muffins That’ll Wow

Make-Ahead Mini Omelette Muffins
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These make-ahead mini omelette muffins are perfect for quick, protein-packed breakfasts. They are easy to prepare and great for meal prepping.

Ingredients

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  • 6 large eggs
  • 2 tablespoons milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup chopped cooked vegetables (e.g., bell peppers, onions, spinach)
  • 1/2 cup shredded cheese (e.g., cheddar, Monterey Jack)
  • Optional: cooked chopped bacon or ham

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup mini muffin tin or use silicone liners.
  2. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  3. Stir in your chosen chopped vegetables, cheese, and any optional cooked meats.
  4. Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full.
  5. Bake for 15-20 minutes, or until the centers are set and the edges are lightly golden.
  6. Let the muffins cool in the tin for a few minutes before removing them to a wire rack to cool completely.
  7. Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.

Notes

  • You can customize the vegetables and cheese based on your preferences.
  • Ensure vegetables are finely chopped and cooked if they have high water content (like mushrooms or spinach) to avoid watery muffins.
  • These are best enjoyed warm but are also delicious at room temperature.

Nutrition

Find it online: https://flavorvista.com/make-ahead-mini-omelette-muffins-recipe/