Yes, stacked baked omelet muffins are great for hectic mornings when you need a healthy breakfast. This simple recipe makes wonderful muffins:
Ingredients: 8 big eggs 1/4 cup milk Salt and pepper to taste 1 cup diced cooked bacon, ham, or sausage (optional)
1/2 cup sliced bell peppers (any color) 1/2 cup diced onions 1/2 cup chopped tomatoes 1/2 cup shredded cheddar (or other cheese) Oil or cooking spray for muffin tins
Instructions: Heat the oven to 350°F (175°C). Grease a 12-cup muffin tray with oil or spray. Mix the eggs and milk in a large bowl until fully mixed. Add salt and pepper to taste.
Fill muffin cups halfway with diced ham, bell peppers, onions, tomatoes, and shredded cheese. Fill each muffin cup close to the top with egg mixture.
To uniformly distribute the egg mixture and incorporate the fillings, gently stir each muffin cup with a fork or spoon. Bake the muffin tray for 20–25 minutes until the omelet muffins are firm and gently brown.
After baking, let the omelet muffins rest in the muffin tin for a few minutes before carefully removing them. Serve loaded baked omelet muffins warm or cool completely before refrigerating for 3–4 days in an airtight container.
Easy loaded baked omelet muffins are portable, versatile, and meal prep-friendly. They provide protein and vegetables to power your morning. Eat them alone or with toast or fruit for a quick breakfast!
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