Fluffy Loaded Omelet Muffins
These omelet muffins are perfect for making ahead as a grab and go breakfast option. They can be stored in the fridge or freezer then warmed up throughout the week making them a perfect meal prep option. With the freedom to mix and match veggies and cheeses, a little California Olive Ranch 100% CA Olive Oil whisked in to fluff up the eggs, and cooked meats, these egg muffins are equal parts hearty and healthy.
Ingredients
- 12 eggs
- Half a sweet or purple onion
- 1 bell pepper
- Handful of cherry tomatoes
- 3 tablespoons chopped, fresh parsley
- Handful chopped, fresh chives
- 1/2 cup of cheese of your choice, like cheddar, feta, swiss or goat
- 1/2 cup cooked bacon bits
- 3 tablespoons sliced mushrooms
- 1 tablespoon California Olive Ranch 100% CA Olive Oil
- 1 teaspoon salt
- 1 teaspoon pepper
- Other topping ideas- spinach, cooked sausage, broccoli, garlic
Instructions
- Preheat oven to 350F
- Crack all 12 eggs into a medium mixing bowl and scramble
- Add in finely chopped onion, California Olive Ranch 100% CA Olive Oil,
- salt and pepper. Mix well
- Evenly pour egg mixture into lined or greased non-stick muffin pan
- Add in your topping combos of choice. Some ideas- Bacon, cheddar and chives. Tomato, parsley and feta. Mushroom, bell pepper and gruyere. Smoked salmon, goat cheese.
- Bake in oven for about 20 minutes, until cooked through
- Serve with hot sauce or fresh herbs!
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