Easy recipe for Omelet Muffin Bites
With busy mornings, these Omelet Muffin Bites work every time. Plus, you can make them ahead of time, freeze them, and use later!
Servings: 6
Calories: 1003kcal
Equipment
- Muffin Pan
Ingredients
- 12 eggs divided
- 1 small red tomato diced
- 1 small red onion diced
- 2 stalks green onion sliced
- 1 small bunch of fresh parsley minced
- 1/4 cup sharp cheddar and Parmesan shredded cheese mixture
- 2 strips thick-cut bacon cooked and crumbled
- 2 tablespoons extra virgin olive oil
- sea salt to taste
- freshly cracked black peppercorns to taste
Instructions
- Preheat oven to 350 degrees.
- Use a baker's brush and coat the inside of the muffin pan with a little EVVO.
- Crack a single egg into each muffin pan section. (a total of 6)
- Crack the remaining six eggs into a medium bowl, add the red tomato, red onion, green onion, parsley, shredded cheese mixture, and crumbled thick-cut bacon, and whisk together.
- Divide the egg mixture into the muffin pan sections and top with additional shredded cheese.
- Place the muffin pan on the middle rack in the oven.
- Back in the preheated oven for 15 minutes or until the eggs are cooked to your liking.
- Remove from the oven and serve.
Nutrition
Serving: 6g | Calories: 1003kcal | Carbohydrates: 4g | Protein: 67g | Fat: 78g | Saturated Fat: 20g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 40g | Trans Fat: 0.2g | Cholesterol: 1964mg | Sodium: 750mg | Potassium: 729mg | Sugar: 2g | Vitamin A: 2851IU | Calcium: 296mg | Iron: 9mg