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Omelet Muffins

Omelet Muffins: Quick, Healthy, and Perfect for Mornings

Omelet Muffins are a quick, healthy breakfast option packed with protein and low in carbs.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 6 muffins
Course: Breakfast
Cuisine: Healthy
Calories: 93
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 6 large Eggs providing essential protein
  • 1/4 cup Milk substitute with almond milk for dairy-free
For the Flavor
  • 1 cup Shredded Cheddar Cheese or mix with mozzarella
  • 1/2 cup Bell Peppers finely diced for even distribution
  • 1 cup Baby Spinach kale or any leafy green can be used
  • 2 tablespoons Scallions for a mild onion flavor
Seasoning
  • 1/2 teaspoon Salt adjust according to taste

Equipment

  • Oven
  • muffin pan
  • Whisk
  • mixing bowl

Method
 

Step‑by‑Step Instructions for Omelet Muffins
  1. Preheat your oven to 350°F (175°C) and grease a nonstick muffin pan.
  2. In a medium bowl, whisk together 6 large eggs and 1/4 cup of milk until smooth.
  3. Stir in 1 cup of shredded cheddar cheese, 1/2 cup of bell peppers, and 1 cup of chopped baby spinach. Mix in 1/2 teaspoon of salt and 2 tablespoons of scallions.
  4. Pour the egg mixture into the greased muffin tin, filling each cup about three-quarters full.
  5. Bake for 20-25 minutes until the muffins are puffed and lightly golden.
  6. Let the muffins cool in the pan for about 5 minutes before removing.

Nutrition

Serving: 1muffinCalories: 93kcalCarbohydrates: 1gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 186mgSodium: 150mgPotassium: 200mgSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

These muffins can be stored in the fridge for up to 3 days or frozen for longer storage. Reheat in the microwave when ready to eat.

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