Ari's Muffin Tin Omelets recipe

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Ingredients

cooking spray
1 (6 ounce) can black olives, chopped
1 (6 ounce) can chopped mushrooms
1 (5 ounce) package fresh spinach, chopped
1 bunch green onions, chopped
2 tablespoons ground turmeric
2 teaspoons paprika
2 teaspoons ground ginger
18 eggs
3 cups shredded Cheddar cheese, or to taste
½ cup bacon bits

Nutrition Info

136.3 calories
carbohydrate: 2.8 g
cholesterol: 156 mg
fat: 9.8 g
fiber: 1 g
protein: 9.9 g
saturatedFat: 4.4 g
servingSize: -
sodium: 311.7 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray two 12-cup muffin tins with cooking spray.

  2. Combine olives, mushrooms, spinach, and onions in a mixing bowl. Add turmeric, paprika, and ginger. Add eggs and mix until combined. Fold in Cheddar cheese and bacon bits. Pour mixture into the muffin tins.

  3. Bake in the preheated oven until eggs are set and cheese is lightly crisp, 22 to 26 minutes. Let cool.

Recipe Yield

24 egg muffins

Recipe Note

These muffin tin omelets are my favorite breakfast--gluten free, low in calories, and very filling! I use them as breakfast in the morning on the go or with coffee. It's fast and a complete breakfast if you have to run out the door. This meal helps get a great start to your day!

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