These muffin tin omelets are my favorite breakfast--gluten free, low in calories, and very filling! I use them as breakfast in the morning on the go or with coffee. It's fast and a complete breakfast if you have to run out the door. This meal helps get a great start to your day!

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
24
Yield:
24 egg muffins
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray two 12-cup muffin tins with cooking spray.

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  • Combine olives, mushrooms, spinach, and onions in a mixing bowl. Add turmeric, paprika, and ginger. Add eggs and mix until combined. Fold in Cheddar cheese and bacon bits. Pour mixture into the muffin tins.

  • Bake in the preheated oven until eggs are set and cheese is lightly crisp, 22 to 26 minutes. Let cool.

Cook's Notes:

Use any cheese you like.

You can store these in a zip-top bag once completely cooled or in a container so they don't warp. Place in the fridge. Reheat in the microwave for 20-ish seconds.

Nutrition Facts

136 calories; protein 9.9g 20% DV; carbohydrates 2.8g 1% DV; fat 9.8g 15% DV; cholesterol 156mg 52% DV; sodium 311.7mg 13% DV. Full Nutrition
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