The perfect solution for a grab-and-go breakfast for you or the kids! Freeze individual omelets and reheat in the microwave. Mix and match the veggies and cheese to your taste.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
12
Yield:
1 dozen omelets
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.

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  • Mix egg substitute, spinach, bell peppers, Cheddar cheese, salt, and black pepper together in a bowl; spoon into the prepared muffin cups.

  • Bake in the preheated oven until tops begin to turn golden brown, about 25 minutes.

Cook's Notes:

Any combination of fresh or frozen veggies can be used in this versatile recipe. I've included shredded zucchini instead of spinach or added shredded carrots or chopped mushrooms and onions. Exchange the Cheddar cheese for your favorite kind or omit it all together.

I freeze these on a cookie sheet and then put into a freezer bag for grab-and-go breakfasts at work or for the kids in the morning. Just reheat in the microwave for 1 minute 30 seconds.

Nutrition Facts

123 calories; protein 10.5g; carbohydrates 2.1g; fat 8.2g; cholesterol 21.7mg; sodium 223.2mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/21/2016
With my first kiddo on the way I was looking for some easy make-ahead meals to keep me eating healthy when I'm too tired to want to cook. These are a wonderful time-saver in the morning. I made them with regular eggs diced ham red peppers habenero shredded cheese and green onions. In the time it takes to toast an English muffin I've got a great breakfast!!! Love it! I tried to make them in muffin liners for my first batch to save on clean-up time - don't!!! They are very difficult to peel out of the papers. Read More
(4)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/21/2016
With my first kiddo on the way I was looking for some easy make-ahead meals to keep me eating healthy when I'm too tired to want to cook. These are a wonderful time-saver in the morning. I made them with regular eggs diced ham red peppers habenero shredded cheese and green onions. In the time it takes to toast an English muffin I've got a great breakfast!!! Love it! I tried to make them in muffin liners for my first batch to save on clean-up time - don't!!! They are very difficult to peel out of the papers. Read More
(4)
Rating: 5 stars
10/06/2015
A very nice breakfast. The fact that this recipe doesn't call for sautéing the veggies first not only makes it healthier but it also saves time and dishwashing. It also gives the veggies a nice crunch. I used fresh spinach. I added some onion and a fresh hot pepper. Thank you for the recipe. Read More
(3)
Rating: 5 stars
11/09/2020
Made half as the recipe is noted as well as half with ham, cheese and mushrooms. Both turned out great Read More
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