Muffin Tin Omelets
Muffin Tin Omelets are a quick and easy way to get a tasty and filling breakfast on the table in the mornings. The little individual egg bites are perfectly portioned and customizable with your favorite vegetables, cheese, and meats.
Servings: 12 mini omelets
Equipment
- nonstick cooking spray
- measuring cup with spout (for pouring)
- knife
Ingredients
- 4 eggs
- ½ cup milk
- ⅓ cup smoked gouda cheese, hand shredded
- 1½ tablespoons red bell pepper, finely diced
- 1½ tablespoons green bell pepper, finely diced
- 1½ tablespoons onion, finely diced
- 1½ tablespoons fresh spinach, finely chopped
- 1 Roma tomato, finely diced
- ¼ cup ground sausage, cooked
- 2 slices bacon, cooked and crumbled
Instructions
- Preheat the oven to 350 degrees. Spray e the cavities of your muffin tin with nonstick spray.
- Chop the vegetables, set aside.
- cook the bacon and sausage, separately. Drain and set aside.
- Add the eggs and milk to a bowl and whisk them. Divide the mixture between 4 bowls.
- To one bowl, add the red bell pepper, yellow onion, and spinach. Add the cooked sausage to another. To the third bowl, add half the cooked and crumbled bacon and the green pepper. Add the other half of the bacon and diced tomato to the fourth bowl.
- Divide the cheese between all 4 bowls. Stir the ingredients in each of the bowls.
- Divide each bowl between 3 muffin tin cavities.Transfer the muffin tin to the oven and bake for 12-14 minutes, until the eggs are cooked through.