Easy Loaded Baked Omelet Muffins

By carol gorman

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. You can also serve these fresh with fruit salad for a simple weekend brunch.

Ingredients

• 3 slices bacon, chopped
• 2 cups finely chopped broccoli
• 4 scallions, sliced
• 8 large eggs
• 1 cup shredded Cheddar cheese
• Lucerne Medium Cheddar Shredded Cheese 32 Oz
• ½ cup low-fat milk
• ½ teaspoon salt
• ½ teaspoon ground pepper

Preparation

Step 1

Preheat oven to 325°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.

To make ahead: Wrap omelets individually in plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, thaw, if necessary, and remove plastic wrap. Wrap in a paper towel and microwave each omelet on High for 20 to 30 seconds.