Description
Back-to-school muffin tin omelets are a delicious and nutritious breakfast option that’s perfect for busy mornings. These fluffy mini omelets are filled with colorful veggies and savory cheese, making them a favorite among both kids and adults. Easy to customize, they can be prepared in advance for a quick meal on the go. Enjoy a tasty start to your day that fuels your body and brightens your mornings!
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1 cup bell peppers, finely chopped
- 1 small onion, diced
- 1 cup fresh or frozen spinach
- 1 cup shredded cheese (cheddar or mozzarella)
Instructions
- Preheat the oven to 350°F (175°C) and lightly spray a muffin tin with nonstick cooking spray.
- In a large bowl, whisk together the eggs and milk until well combined.
- Stir in the bell peppers, onion, spinach, and cheese until evenly mixed.
- Pour the egg mixture into muffin tin cups, filling each about three-quarters full.
- Bake for 18-20 minutes or until the tops are set and slightly golden.
- Let cool for a few minutes before gently removing from the tin.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (65g)
- Calories: 120
- Sugar: 1g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 210mg