Description
A quick and easy recipe for making breakfast omelets in muffin tins, perfect for meal prep.
Ingredients
Scale
- 8 large eggs
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 cup diced cooked ham
- 1 cup shredded cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, salt, and pepper.
- Stir in the bell peppers, onions, ham, and cheese.
- Grease a muffin tin and fill each cup with the egg mixture.
- Bake for about 20-25 minutes, or until the eggs are set.
- Let cool before removing from the tin.
Notes
- These omelets can be stored in the refrigerator for up to 5 days.
- Reheat in the microwave for a quick breakfast.
- Feel free to customize with your favorite vegetables or meats.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini omelet
- Calories: 120
- Sugar: 1g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 200mg