If I’ve said it once, I’ve said it a million times…I hate rushing in the morning! Not much is worse then waking up late/losing your keys/forgetting to put on pants (okay maybe we won’t go THAT far!) and then realizing you still haven’t fed your body at the most important time of the day.
Just like other breakfast options I’ve created for you all, these omelet muffins can be made days in advance and kept in the fridge for a last minute bite you can take for the drive to work.
I kept it simple with 4 ingredients, but feel free to use whatever you like most. Bacon and spinach would be a delicious combo too.
This recipe is for 6 muffins, simply double for 12 and feed the whole family!
Yield: 6 muffins
3 Large Eggs
6 TB Egg Whites
3-4 TB (60g) Tomato, Chopped
3-4 TB (60g) Zucchini, Julienned
3-4 TB (60G) Bell Pepper, Diced
30 grams Cheese, Shredded
Salt and Pepper to taste
Preheat oven to 400
Grease 6 muffin tins, or use silicone holders.
Combine all ingredients into a large bowl or measuring cup.
Stir well and pour equal amounts into 6 muffin tins.
Bake for 20-30 minutes, or until done.
You may find it easier to mix the eggs first and pour into the tins, and then spoon equal amounts of vegetables/cheese into each one.
Let cool and store in refrigerator for 3-4 days.