LOADED BAKED OMELET MUFFINS
Steps:
- 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.
Nutrition Facts : ServingSize 2 omelets, Calories 165 kcal, Carbohydrate 2.5 g, Protein 14 g, Fat 11 g, SaturatedFat 4.5 g, Cholesterol 289 mg, Sodium 267 mg
DENVER OMELET BREAKFAST MUFFIN
Enjoy a morning favorite on-the-go-and anywhere else-with the Denver Omlete Muffins recipe. Denver Omlete Muffins have everything you love about the classic dish in perfect little package.
Provided by My Food and Family
Categories Home
Time 30m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375°F
- Combine ham and vegetables; spoon into 12 muffin pan cups sprayed with cooking spray. Top with cheese.
- Whisk eggs and milk until blended; pour over ingredients in muffin cups.
- Bake 15 min. or until knife inserted in centers comes out clean. Cool 5 min. before removing muffins from pan to serve.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 165 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.6954 g, Sugar 0 g, Protein 9 g
EASY BREAKFAST EGG MUFFINS
Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work.
Provided by Catherine
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
- Pour mixture equally into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 3.3 g, Cholesterol 141.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 9.6 g, SaturatedFat 4 g, Sodium 273.7 mg, Sugar 1.7 g
OMELET MUFFINS
I make these muffins on a Sunday night and freeze them. I take a couple of them to work and just pop them in the microwave for 45 seconds to 1 minute.
Provided by Tracy Brown
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h35m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 muffin tins. Line a baking sheet with aluminum foil.
- Lay bacon strips in a single layer on the baking sheet. Bake in the preheated oven until browned and crisp, about 30 minutes. Reserve grease. Drain bacon slices on paper towels. Chop into small pieces.
- Transfer bacon grease to a skillet. Cook onion in the skillet over medium heat until transparent. Drain on paper towels.
- Whisk eggs and milk together in a bowl. Add bacon, onion, spinach, Colby Jack cheese, hot pepper sauce, Italian seasoning, salt, and pepper. Scoop mixture into muffin pans using an ice cream scoop, filling cups 3/4 full.
- Bake in the preheated oven until muffins harden at the edges, about 50 minutes.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 1.9 g, Cholesterol 93.6 mg, Fat 7.8 g, Fiber 0.3 g, Protein 7.4 g, SaturatedFat 3.6 g, Sodium 273.7 mg, Sugar 0.7 g
BREAKFAST OMELETTE
"My teenage stepsons are hearty eaters, so I like to make them a big breakfast when they visit," relates LuAnn Edele of Brewster, New York. "With its zesty filling, this Southwestern-style omelet is one of their favorites. I serve it with fresh-baked corn muffins."
Provided by Taste of Home
Time 15m
Yield 1 serving.
Number Of Ingredients 11
Steps:
- In a bowl, beat the eggs, water, chives, hot pepper sauce, salt, pepper and dill until blended. In an 8-in. skillet, melt butter over medium-low heat; add the egg mixture., As eggs set, lift the edges, letting uncooked portion flow underneath. Top with cheese and salsa. Fold omelet in half. Cover and cook for 1-2 minutes or until the cheese is melted. Serve with sour cream and additional salsa if desired.
Nutrition Facts : Calories 371 calories, Fat 29g fat (16g saturated fat), Cholesterol 486mg cholesterol, Sodium 994mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
BREAKFAST EGG OMELETTE MUFFINS RECIPE - (4.5/5)
Provided by mikeimmell
Number Of Ingredients 5
Steps:
- Preheat your oven to 375°F. Spray a regular 12 cup muffin tin with nonstick spray or use liners. Chop all your fillings and place a bit of each, including the cheese, into the bottom of the cups. Fill them about 2/3 to 3/4 of the way full. Beat eggs with the milk (you can skip the milk if you prefer), and season to your liking. Pour egg mixture into each cup, level with the pan edge. Bake 25 to 30 minutes. Muffins will puff up a little bit and brown around the edges. Cool before removing from muffin tin.
OMELET MUFFINS
These are so easy for an on the go family. Just grab and eat.
Provided by Leah Grover
Categories Other Breakfast
Time 35m
Number Of Ingredients 8
Steps:
- 1. Crumble and cook sausage until no longer pink. Drain off fat.
- 2. Beat eggs and then mix in the next 5 ingredients.
- 3. Stir in cooked sausage and cheese.
- 4. Grease muffin tin. Pour 1/3 cup of mixture into each muffin cup. Bake at 350 for 20-25 minutes.
OMELET MUFFINS
Baked omelet muffins. These muffins are easy to make, store well, and are portable.
Provided by Kirbie
Categories Breakfast
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Grease the interior of a nonstick muffin pan.
- In a medium bowl, add eggs and milk. Whisk until uniform. Stir in cheese, bell peppers, spinach, salt, scallions and any other omelet ingredients you are adding.
- Scoop batter into muffin tin, filling them almost to the rim. You should have enough batter for 12 muffins.
- Bake for about 20-25 minutes, or until eggs are cooked. The muffins will initially be very puffy, but will sink back down when they cool.
- Use a thin spatula to loosen edges of muffins to remove them from the pan. Eat while warm. Store uneaten muffins in fridge or freezer.
Nutrition Facts : ServingSize 1 muffin, Calories 93 kcal, Carbohydrate 1 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 134 mg, Sodium 160 mg, Sugar 1 g
LOW CARB BREAKFAST EGG MUFFINS (25 MINUTES, VEGETARIAN)
Looking for a high-protein, low-carb breakfast? Try these breakfast egg muffins - 1 recipe, 4 amazing flavours!
Provided by HurryTheFoodUp
Categories Breakfast Lunch Oven recipes
Time 25m
Number Of Ingredients 7
Steps:
- Preheat the oven to 200°C/ 390°F.
- Wash and dice the bell pepper and onions, and put them in a large mixing bowl.
- Wash the spinach, lightly chop it and add it to the bowl as well.
- Add the eggs and salt. Mix well. Pro tip - crack the eggs separately before adding. That way if you get a dodgy one, it won't ruin the whole meal.
- Mix in the cheese to the batter.
- Add some hot sauce or curry powder.
- Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups - definitely saves time on doing the washing up ;)
- Pop the tray into the oven for 20 minutes or until the tops are firm to the touch.
- Bon Appetit!!
Nutrition Facts : Calories 219 kcal, Carbohydrate 4 g, Protein 17 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 347 mg, Sodium 482 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
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- Cook bacon in a large skillet over medium heat until crisp, 4 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the pan. Add broccoli and scallions and cook, stirring, until soft, about 5 minutes. Remove from heat and let cool for 5 minutes.
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- Preheat oven to 400 degrees. Lightly grease a 12 muffin pan. Divide the onion, green pepper, and ham evenly over the 12 muffin tins. Add the cheddar cheese evenly on the top.
- In a medium sized bowl whisk the eggs, half and half, salt and pepper. Pour over the top of the cheese and fill the liner until almost full.
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- Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin pan with muffin cases, then set aside.
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4.9/5 (8)Total Time 30 minsCategory BreakfastCalories 216 per serving
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- In a skillet on medium heat, cook the bacon until crispy. Once cooked, remove from pan and set aside on paper towel to remove any excess oil.
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