Description
Back-to-school muffin tin omelets are the perfect solution for busy mornings. These flavorful, bite-sized omelets combine fluffy eggs, fresh vegetables, and melted cheese, creating a nutritious breakfast that can be tailored to your family’s tastes. They are ideal for meal prep—simply bake them in advance and enjoy warm or cold throughout the week. Say goodbye to chaotic mornings and hello to a delicious, stress-free start to your day!
Ingredients
Scale
- 8 large eggs
- 1/4 cup milk
- 1 cup diced vegetables (bell peppers, onions, spinach)
- 1 cup shredded cheese (cheddar or mozzarella)
- Salt and pepper to taste
- Non-stick cooking spray
Instructions
- Preheat oven to 350°F (175°C).
- Spray a standard muffin tin with non-stick cooking spray.
- In a mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Fold in diced vegetables and shredded cheese.
- Pour the mixture into each muffin cup until three-quarters full.
- Bake for 18-20 minutes or until golden brown and set in the center.
- Cool slightly before removing from the tin.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin omelet (50g)
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 185mg