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  skinnytaste.com. 

INGREDIENTS:

9 large eggs

1/4 tsp sea salt

pepper

Suggested toppings: 

cooked, chopped bacon

spinach or kale

diced tomatoes

diced onion

diced bell pepper

diced mushrooms

cheese

INSTRUCTIONS:

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.

Notes: 

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