Hand Me an Omelet Muffins
Start your day with a protein-packed twist on a breakfast classic with "Hand Me an Omelet Muffins"! These easy, portable egg muffins bring together the rich flavors of smoky bacon, sharp cheddar cheese, vibrant bell peppers, and nutrient-packed spinach, all baked to golden perfection in a convenient handheld form. Perfect for meal prep, these low-carb, gluten-free omelet muffins are quick to whip up—requiring just 10 minutes of prep and 20 minutes of baking. Ideal for busy mornings or as a grab-and-go snack, they’re easy to customize with your favorite ingredients to suit any palate. Serve warm straight from the oven, or make them ahead and store for a speedy reheat throughout the week. Healthy, hearty, and endlessly versatile, these egg muffins are a breakfast game-changer!
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cups milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups cooked bacon, chopped
- 0.5 cups shredded cheddar cheese
- 0.5 cups red bell pepper, diced
- 1 cups spinach, chopped
- 0.25 cups green onions, sliced
- 1 as needed nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Spray a 12-cup muffin tin generously with nonstick cooking spray to prevent sticking.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Evenly distribute the cooked bacon, shredded cheese, diced bell pepper, chopped spinach, and green onions into the prepared muffin cups.
Carefully pour the egg mixture into each muffin cup, filling them about 3/4 full. Stir each cup gently to ensure the ingredients are evenly distributed.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the omelet muffins are set and lightly golden on top.
Remove from the oven and let the muffins cool in the tin for 5 minutes. Run a knife around the edges of each muffin to release them if necessary.
Serve warm, or allow them to cool completely before storing them in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave the muffins on high for 20-30 seconds, or until warmed through.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 572 mg | 25% | |
| Total Carbohydrate | 3.3 g | 1% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.5 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 134 mg | 10% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 271 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
