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Omelet Muffins

by Melinda Asewicz July 29, 2015

Omelet Muffins

Omelet Muffins are about to make your Mondays so much easier. Not just your Mondays, but really every day that you're supposed to eat breakfast. What...you don't eat breakfast? I know, I get it. Breakfast is such a hard meal for people to consistently eat healthy. It's so easy to grab processed food for breakfast or to give up nutritious food for just a cup of coffee. These omelet muffins will insure you have a healthy, low-cal, protein filled breakfast that takes maybe a minute out of your morning. These are even easier than scrambled eggs. You will spend max 10 minutes of prepping and 20 minutes of cooking for a week full of breakfast for you and your hubby. Double the recipe, and it's enough for a family of four!

 

OMELET MUFFINS

Ingredients - yields 12
6 eggs
1 cup of milk or milk substitute (soy, almond)
1 cup of black beans
1 cup of bell peppers
1 cup of corn
1 cup of tomatoes

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Directions

Pre-heat your oven to 375. After this, go ahead and prepare  your muffin tin. It is CRUCIAL that you spray this with non-stick spray or even use cupcake liners. If you don't, you'll be sad when they fall apart later. Spray super well, and you'll be perfectly fine! Now, make your basic egg mixture. Crack your 6 eggs into a bowl and then put in your milk or milk substitute. Whisk until combined.

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Next, add the black beans, bell peppers, corn (I used a combined corn/bell pepper mixture), and tomatoes. Mix together. Add salt and pepper.

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BOOM. Now it's time to pour into the muffin tin. Pour about 3/4 full, allow space for the muffins to puff up. omelet, omelet muffin, breakfast, quick breakfast, corn, black beans, tomato, freezer meals,

Put in the oven and cook for 15 minutes. After 15 minutes, pull the tin out and add shredded cheese on top. Cook for 5 additional minutes. Allow these to cool for at least 10 minutes before taking them out of the tin. When you remove the muffins from the tin, use a knife to loosen the edges before popping it out. Store these in your fridge for 4-5 days in an air-tight container. Wrap in a paper towel and warm for about 1 minute in the microwave to serve in the morning.omelet, omelet muffin, breakfast, quick breakfast, corn, black beans, tomato, freezer meals,

These are actually great for freezing as well. You could make a whole month's worth! omelet, omelet muffin, breakfast, quick breakfast, corn, black beans, tomato, freezer meals,

This recipe is so versatile. Think of it this way, if you like it in an omelette, you will like it in these muffins. Want a Greek one? Sun-dried tomatoes, kalamata olives, and feta will make wonderful muffins. Love potatoes, chives, and cheese? Another great mix. Avocado? Oh yeah. I'm excited to have an easy breakfast to depend on this year. I
hope this will help you out, too!

Happy Eat My Sweets,





Melinda Asewicz
Melinda Asewicz

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