Baked Omelet Muffins

Baked omelet muffins. These muffins are easy to make, store well, and are portable.

INGREDIENTS

• 8 large eggs
• 1/2 cup milk I use skim or low fat, but whole milk also works
• 1 cup shredded cheddar cheese
• 1 cup bell peppers diced (I used a mix of red, orange and green)
• 1/2 cup baby spinach roughly chopped
• 1/4 tsp salt
• 2 scallions thinly sliced

INSTRUCTIONS

• Preheat oven to 350°F. Grease the interior of a nonstick muffin pan.
• In a medium bowl, add eggs and milk. Whisk until uniform. Stir in cheese, bell peppers, spinach, salt, scallions and any other omelet ingredients you are adding.
• Scoop batter into muffin tin, filling them almost to the rim. You should have enough batter for 12 muffins.
• Bake for about 20-25 minutes, or until eggs are cooked. The muffins will initially be very puffy, but will sink back down when they cool.
• Use a thin spatula to loosen edges of muffins to remove them from the pan. Eat while warm. Store uneaten muffins in fridge or freezer.

See full instruction on : kirbiecravings.com