Easy Omelet Muffins
Nutritional Info
- Servings Per Recipe: 14
- 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
View full nutritional breakdown of Easy Omelet Muffins calories by ingredient
Introduction
Bite size, but filling, these are a perfectly delicious and nutritious way to grab breakfast on the go. Bite size, but filling, these are a perfectly delicious and nutritious way to grab breakfast on the go.Number of Servings: 14
Ingredients
-
9 whole eggs
8 ounces, unsweetened, plain almond milk
3 ounces Boursin sundried tomato & herb cheese
1 cup, diced red onions
1 cup, diced red pepper
2 cups fresh spinach
1 tbsp olive oil
Tips
* Omit cheese and add 1/4 cup chopped sundried tomatoes for a lactose free version.
* Recommend using whole eggs and not just whites, as whole eggs provide a better overall nutritional profile, and each serving is still under 100 calories.
Directions
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.