Omelette Muffins

By lauramae

These omelette "muffins" are so quick and easy to make and are a great breakfast on the run!

You can freeze them, bring them to work, or pop them in the microwave for a quick meal. I got the idea from Mark's Daily Apple.

You can use anything you would put in an omelette - bacon, sausage, veggies, various cheeses, salsa, etc.

I chose thawed frozen spinach, garlic, sun dried tomatoes, and parmesan cheese.

This recipe makes 12 muffins, but you can easily half it to make 6, or double it for a crowd or to freeze.

Wicked Delicious!

Ingredients

• 10 eggs
• 1/4 cup milk, half and half, or cream (optional, makes muffins fluffier)
• salt
• pepper
• 3/4 cup thawed frozen spinach
• 1/3 cup chopped sun dried tomatoes
• 2-3 cloves garlic, minced
• 2 Tbs grated parmesan cheese

Details

Adapted from wicked-delicious.com

Preparation

Step 1

Grease your muffin tin and preheat your oven to 350 degrees.

Whisk together the first 4 ingredients.

Add your meats, veggies, and/or cheeses - in this case spinach, tomatoes, garlic and parmesan - and stir to combine.

Spoon into muffin tins. You can go ahead and fill each tin to just about the top, they won't get too much bigger.

Pop them in the oven for 18 minutes and they are ready to eat!