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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!

Contributor:  
Contributor:  
Lacey Thorne

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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:
6
Preparation Time:
Preparation Time:
30 min

 

 

 

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