The Wannabe Chef: Omelet Muffins

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Behind the Page

I may be a wanna-be-chef, but that doesn’t mean I always want to tackle a recipe with a gazillion ingredients and steps. I like quick and easy too. Especially when it comes to breakfast.

Cereal and oatmeal have become so mundane in our house, but cooking eggs and bacon every morning was not something I wanted to add to my already hectic schedule. So thanks to inspiration from a recipe I spotted on Pinterest, make-ahead omelet muffins are our new go-to breakfast.

The beauty of this recipe is you can add your favorite omelet ingredients (we used turkey bacon, spinach and mushrooms), bake the omelets in muffin tins, store them in the fridge, then heat one up in the microwave each morning. My advice – after my husband spent forever trying to get the muffin pan clean – is to use paper muffin liners.

Here’s the breakdown:

12 eggs

1/8 cup water

½ lb. meat of choice, cut or crumbled (bacon, ham, sausage, etc.)

2 cups vegetables of choice, diced (spinach, mushrooms, tomatoes, peppers or your other favorite veggies)

½ tsp. salt

¼ tsp. pepper

Preheat oven to 350 degrees. Combine all ingredients and fill paper muffin liners. If you’re a cheese lover like me, sprinkle some cheddar or mozzarella on top of each omelet. Bake for 15-20 minutes.