Protein-packed omelette muffins, or baked mini omelettes, are a perfect breakfast for busy mornings. These muffins are a perfect meal prep meal that you can make ahead and freeze!
Loaded Egg Muffin Ingredients
- Eggs: You’ll need nine large eggs.
- Salt and Pepper to season
- Vegetables: Thawed and drained frozen spinach, tomatoes, onion, capsicum
- Bacon: Cook three strips of bacon and chop it.
- Cheese: Use two ounces of shredded cheddar, or mozzarella, Swiss, etc
How to Make Egg Muffins
- Once all your ingredients are prepped, these easy egg muffins come together quickly. Just whisk the eggs, season with salt and pepper, and stir in the remaining ingredients.
- How to Bake Eggs in Muffin Tin: Preheat the oven to 180°C, and spray a muffin tin generously with cooking spray. Place the tin on a baking sheet and pour in the egg mixture.
- How Long to Bake Egg Muffins: Bake at 180°C for 20 to 25 minutes until set. When you pull them out of the oven, they may deflate a little – this is normal!
How long do egg muffins keep?
Egg muffins are perfect for meal prep.
You can even double the recipe. Make them ahead and freeze or refrigerate the rest. They will keep in the refrigerator for up to four days.
Why This Recipe Works
- Healthy: Two omelette muffins have 14 grams of protein with only 165 calories and under three grams of carbs.
- Meal Prep: These egg cups are perfect for making ahead whenever you have time, and they freeze and reheat well.
- Convenient: They’re a great grab-and-go breakfast or snack to have ready in the fridge or freezer.
Source: https://www.skinnytaste.com/loaded-baked-omelet-muffins/