Omelet Muffins

Now that we’re heading over to the ranch in the morning on most days of the week, I find that we need something fast and easy for breakfast. Muffins are always a favorite, so I decided to make a twist on traditional muffins. The result was an omelet muffin that could be made ahead and stored in the fridge for approximately 3 days. The omelet muffins can be easily personalized for different tastes and/or food allergies. It’s also a good way to use up extra veggies and/or meat that’s in the fridge.

This really is a throw together, use what you have type of recipe, so there are no real measurements for ingredients. For the omelet muffins pictured, I used onions, peppers, and mushrooms. Half of the omelet muffins had cheese and the other half didn’t as I’m currently dairy-free.

Omelet Muffin Recipe

Ingredients:

• Raw veggies
• Cooked Meat (if desired)
• Cheese (if desired)
• 1 Egg per muffin
• Milk (or dairy-free alternative)
• Salt
• Pepper

Directions:

1. Preheat oven to 425 degrees. Grease muffin tins with olive oil or coconut oil.
2. Fill with your favorite omelet ingredients – veggies and/or meat. The veggies should go in raw while the meat should be precooked.
3. Beat eggs (1 per muffin omelet) with a little milk (if dairy-free, use a milk alternative) and salt/pepper.
4. Top with shredded cheese, if desired.
5. Bake at 425 degrees for around 20 min.
6. If you’re making these for later, cool completely before removing from tins. If you’re eating these now, allow to cool slightly before removing from tins and serving.