Easy Omelet Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
9 whole eggs8 ounces, unsweetened, plain almond milk3 ounces Boursin sundried tomato & herb cheese1 cup, diced red onions1 cup, diced red pepper2 cups fresh spinach1 tbsp olive oil
Preheat the oven to 400º
Dice red onions and peppers. Heat one tablespoon olive oil in a skillet until it sizzles, add the peppers and onions. Lightly dust the top of the vegetables with salt to draw out some of the water and let sit for 2-3 minutes before stirring. Sweat down, about 5 more minutes before adding spinach. Turn OFF the heat and stir the vegetable mixture continually until the spinach wilts.
Line muffin tins with paper liners and scoop approximately 1-2 tablespoons of the vegetable mixture into each. In a medium mixing bowl, combine cream cheese and almond milk, then drop in one egg at a time, whisking thoroughly after each addition.
Pour the egg mixture over the vegetables, being careful to not fill past the top of the liner. Crack fresh pepper over the top of each muffin. Transfer to the hot oven for about 20-25 minutes, or until fully set.
Remove and let cool 5-10 minutes before removing from the tins. Leftovers can be stored in the refrigerator for up to one week. To reheat, simple microwave for about 45 seconds, or warm in a toaster oven for 2-3 minutes.
Serving Size: 14 regular sized muffins (from a muffin tin)
Number of Servings: 14
Recipe submitted by SparkPeople user BURNEDEVE.
Dice red onions and peppers. Heat one tablespoon olive oil in a skillet until it sizzles, add the peppers and onions. Lightly dust the top of the vegetables with salt to draw out some of the water and let sit for 2-3 minutes before stirring. Sweat down, about 5 more minutes before adding spinach. Turn OFF the heat and stir the vegetable mixture continually until the spinach wilts.
Line muffin tins with paper liners and scoop approximately 1-2 tablespoons of the vegetable mixture into each. In a medium mixing bowl, combine cream cheese and almond milk, then drop in one egg at a time, whisking thoroughly after each addition.
Pour the egg mixture over the vegetables, being careful to not fill past the top of the liner. Crack fresh pepper over the top of each muffin. Transfer to the hot oven for about 20-25 minutes, or until fully set.
Remove and let cool 5-10 minutes before removing from the tins. Leftovers can be stored in the refrigerator for up to one week. To reheat, simple microwave for about 45 seconds, or warm in a toaster oven for 2-3 minutes.
Serving Size: 14 regular sized muffins (from a muffin tin)
Number of Servings: 14
Recipe submitted by SparkPeople user BURNEDEVE.
Nutritional Info Amount Per Serving
- Calories: 87.7
- Total Fat: 6.4 g
- Cholesterol: 125.7 mg
- Sodium: 77.9 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 0.6 g
- Protein: 4.9 g
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