A friend of mine recently shared this recipe and I instantly fell in love with it because if it’s absolute convenience and simplicity. Being a full-time student, employee, Mom, and wife I’m constantly looking for life hacks. If there’s a short-cut to it you better bet your pants I’m gonna find it!
These Mini Omelets are great for premade breakfasts and keep in the fridge for about a week. (maybe more but they go fast in my house) They take about 10 minutes to prep, 20 minutes to cook, and only about 30 seconds to reheat when you’re ready to eat.
1 doz eggs or 1 carton egg whites
1/4 green bell pepper, diced
1/4 red bell pepper, diced
1/4 pack Turkey Bacon – cooked and chopped
1/4 c spinach, julienne cut
1/4 c low fat milk
Olive oil cooking spray or other low fat spray/ plain olive oil
Foil or paper muffin cups (optional)
Preheat oven to 350°. Spray muffin pan with cooking spray to grease sides or line with muffin cups
Cook bacon and set aside to cool.
Chop bell pepper and spinach (you can use other vegetables as desired this is just what I had on hand)
Chop bacon after cooling (you can also use low fat sausage or ground turkey here)
In a medium bowl, whisk whole eggs or use egg whites (for low fat/low cholesterol option) with milk until well blended. Mix in vegetables and meat and blend well.
Portion the mixture into muffin pan. Will be about 1/4c each. Do not fill more than 3/4 of the way full. Bake for 20 minutes @ 350 degrees. Serve immediately or store in fridge for later.
These keep very well for almost a week. I like to reheat them in the microwave for about 30 seconds and serve with a slice of whole wheat toast and a side of fruit. I normally pre-cut my breakfast fruits as well to make it an even easier meal.
Priscilla is Dallas/Ft. Worth based nutritionist and blogger.