Name: Loaded Baked Omelet Muffins
Yield: 6
Ingredients: nonstick cooking spray; 9 large whole eggs; 1/4 teaspoon kosher salt; black pepper; 3 strips cooked chopped bacon; 3 tablespoons thawed frozen spinach, drained; 3 tbsp diced tomatoes; 3 tbsp diced onion; 3 tbsp diced bell pepper; 2 oz shredded cheddar

Loaded Baked Omelet Muffins

Tags: Breakfast

Yield: 6

Ingredients

nonstick cooking spray
9 large whole eggs
1/4 teaspoon kosher salt
black pepper
3 strips cooked chopped bacon
3 tablespoons thawed frozen spinach, drained
3 tbsp diced tomatoes
3 tbsp diced onion
3 tbsp diced bell pepper
2 oz shredded cheddar

Steps

Preheat the oven to 350F. Spray the muffin tins with cooking spray.
In a large bowl whisk the eggs, season with salt and pepper.
Mix in the remaining ingredients.
Fill and place tins on a cookie sheet and bake 20 to 25 minutes, until set.

Notes

HOW TO FREEZE OMELET MUFFINS:
To freeze omelet muffins for the month, let them cool then remove from the muffin tin. Flash freeze them, then transfer to freezer safe bags, label, and freeze.
HOW TO REHEAT OMELET MUFFINS:
To reheat, pop them in the microwave for 1 minute or until warm.
MORE WAYS TO MAKE OMELET MUFFINS:
You can fill them with anything you like in your omelets! A few variations:
Omit the cheese to make them Paleo or Whole30
Add chopped cooked chicken sausage and cheddar cheese
Try my Broccoli and Cheese Egg Muffins
Use ham, swiss and bell peppers for a Western Omelet