165 Cals 14 Protein 2.5 Carbs 11 Fats
PREP TIME:
10 mins
COOK TIME:
20 mins
TOTAL TIME:
30 mins
YIELD:6 SERVINGS
COURSE:Breakfast, Brunch
CUISINE:American
These easy, mini baked omelets are perfect to make ahead for the week. These muffins are inspired by my recent vacation to Beaches in Ochos Rios Jamaica.
Every morning I would get an omelet with fresh fruit.
The chef at the omelet station had all his ingredients prepped and quickly whipped up hundreds of omelets each morning to order. I used some of my favorite omelet ingredients but you can switch it up and add whatever you like or have on hand.
INGREDIENTS
nonstick cooking spray
9 large whole eggs
1/4 teaspoon kosher salt
black pepper
3 strips cooked chopped bacon
3 tablespoons thawed frozen spinach, drained
3 tbsp diced tomatoes
3 tbsp diced onion
3 tbsp diced bell pepper
2 oz shredded cheddar
INSTRUCTIONS
Preheat the oven to 350F. Spray the muffin tins with cooking spray.
In a large bowl whisk the eggs, season with salt and pepper.
Mix in the remaining ingredients.
Fill and place tins on a cookie sheet and bake 20 to 25 minutes, until set.
Serving: 2omelets, Calories: 165kcal, Carbohydrates: 2.5g, Protein: 14g, Fat: 11g, Saturated Fat: 4.5g, Cholesterol: 289mg, Sodium: 267mgBlue Smart Points:2Green Smart Points:4Purple Smart Points:2Points +:4
Health & Nutrition
