Protein-packed omelet muffins, or baked mini omelets, are a perfect breakfast for busy mornings. Make a batch ahead and freeze for the days when you don't have time for your typical bowl of oatmeal.
Ingredients
- 3 slices bacon, chopped
- 2 cups finely chopped broccoli
- 4 scallions, sliced
- 8 large eggs
- 1 cup shredded cheddar cheese
- ½ cup low-fat milk
- ½ teaspoon salt
- ½ teaspoon ground pepper
Directions
- Preheat oven to 325 degrees F. Coat a 12-cup muffin tin with cooking spray.
- Cook bacon in a large skillet over medium heat until crisp, 4 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the pan. Add broccoli and scallions and cook, stirring, until soft, about 5 minutes. Remove from heat and let cool for 5 minutes.
- Meanwhile, whisk eggs, cheese, milk, salt and pepper in a large bowl. Stir in the bacon and broccoli mixture. Divide the egg mixture among the prepared muffin cups.
- Bake until firm to the touch, 25 to 30 minutes. Let stand for 5 minutes before removing from the muffin tin.