Loaded Baked Omelet Muffins
These easy, mini baked omelets are perfect to make ahead for the week. These muffins are inspired by my recent vacation to Beaches in Ochos Rios Jamaica. Every morning I would get an omelet with fresh fruit. The chef at the omelet station had all his ingredients prepped and quickly whipped up hundreds of omelets each morning to order. I used some of my favorite omelet ingredients but you can switch it up and add whatever you like or have on hand.
Servings: 6 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
  • nonstick cooking spray
  • 9 large whole eggs
  • 1/4 tsp kosher salt
  • black pepper
  • 3 strips cooked chopped bacon
  • 3 tbsp thawed frozen spinach, drained
  • 3 tbsp diced tomatoes
  • 3 tbsp diced onion
  • 3 tbsp diced bell pepper
  • 2 oz shredded cheddar
Instructions
  1. Preheat the oven to 350F. Spray the muffin tins with cooking spray.
  2. In a large bowl whisk the eggs, season with salt and pepper.
  3. Mix in the remaining ingredients.
  4. Fill and place tins on a cookie sheet and bake 20 to 25 minutes, until set.