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Loaded Baked Omelet Muffins Recipe

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This recipe for Loaded Baked Omelet Muffins, by , is from KETO JOURNEY, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lacey Thorne


Non stick cooking spray
9 large whole eggs
1/4 teaspoon kosher salt
black pepper
3 strips cooked chopped bacon
3 TBSP thawed frozen spinach, drained
3 TBSP diced tomatoes
3 TBSP diced onions
3 TBSP diced bell peppers
2 oz shredded cheddar

Preheat oven to 350F

1. Spray muffin tin with nonstick cooking spray

2. In a large bowl, whisk the eggs. Season with salt and pepper

3. Mix in remaining ingredients

4. Fill & replace tins on a cookie sheet and bake 20-25 minutes, until set

Make ahead of time and freeze or refridgerate the rest. Omelet muffins will keep in the refrigerator for about 3 days.

To freeze, let them cool then remove from the muffin tin. Flash freeze them, then transfer to freezer safe bags, label and freeze

To reheat, pop them in the microwave for 1 minute or until warm

Yield: 6 servings, Serving size: 2 muffins
Calories: 165
Total Fat 11g
Sat. Fat: 4.5g
Cholesterol: 289mg
Sodium: 267mg
Carbs: 2.5g
Protein: 14g

Total time: 30 min

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 min




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