Description
Loaded Baked Omelet Muffins are a healthy, customizable, and portable breakfast option. Packed with eggs, vegetables, turkey bacon, and cheese, these muffins are ideal for meal prep or a quick grab-and-go breakfast. Perfectly portioned and endlessly versatile, they make mornings stress-free and delicious.
Ingredients
Units
Scale
- 9 large eggs
- 1/4 cup skim milk
- 1/2 teaspoon kosher salt
- Black pepper, to taste
- Cooking spray
- 3 slices cooked turkey bacon, chopped
- 3 tablespoons scallions, chopped
- 3 tablespoons bell pepper, finely diced
- 3 tablespoons baby spinach, chopped
- 3 tablespoons shredded cheddar cheese
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and generously spray a 12-cup muffin tin with cooking spray.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Assemble the Muffins: Evenly distribute the turkey bacon, scallions, bell pepper, spinach, and cheddar cheese into the muffin cups. Pour the egg mixture over the fillings, filling each cup about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the eggs are set and slightly golden on top.
- Cool and Serve: Allow the muffins to cool for a few minutes before carefully removing them from the tin. Serve warm or store for later use.
- Category: Breakfast