Thursday, December 30, 2021

Loaded Baked Omelet Muffins

Jacque shared the idea of a loaded baked omelet with me and they were a hit! I made some dairy free, some plain, some loaded with veggies and others with meat. Once they are baked, I double wrap and pop them in the freezer.  Everyone could pull them out, warm them up and enjoy....a healthy breakfast on the run. 

I found this basic recipe here at 

9 large eggs
1/4 tsp sea salt

Suggested toppings: 
cooked, chopped bacon
spinach or kale
diced tomatoes
diced onion
diced bell pepper
diced mushrooms


Preheat oven to 350*. Spray muffin pans with cooking spray. Silicone muffin pans work well. 

Whisk the eggs, salt and pepper. 

Mix in the toppings you have chosen. 

Fill and place on a cookie sheet and bake 20 - 25 minutes, until set.

Recipe ways it makes 6...when I used 18 eggs, I got more than 12 omelets so they would be less calories than listed below. 

Easy breakfast for a school morning 

Serving size - 2 omelets; Calories 165;  Carbs 2.5 g;  Protein 14 g; Fat 11 g; Saturated fat 4.5g; Cholesterol 289mg; sodium 367 mg


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