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I love waking up to breakfast already made on a weekday.
Mornings are stressful enough, am I right?
These easy mini omelettes are perfect to meal prep at the beginning of the week for a grab and go breakfast. They’re a great high protein, low carb option to start your day. Add in your favorite veggies, bacon or ham, and you’re all set!
For my mini omelettes, I chopped up onion, bell pepper, mushrooms, spinach, bacon, and cheddar and parmesan cheese. I love tomatoes too, but these were for my husband who isn’t the biggest fan. Feel free to use whatever’s in your fridge! I always saute the veggies for an extra depth of flavor, but it’s optional.
But do it.
You’ll be glad you did.
For some extra bulk without adding more saturated fat, added 1/2 cup of egg whites. If you don’t have egg whites on hand, just add 2 more eggs to the recipe.
After you whisk the egg mixture, add in salt, pepper, and all your extras. Spray your muffin tin with non-stick spray, and fill each muffin tin about 3/4 of the way full (they’ll rise a little in the oven) I filled mine up a little too much 😉
Bake for 25-30 minutes in a 350° oven, until eggs are set.
If you need a little more substance to your breakfast, my husband warms up one of these mini omelettes and puts it in a toasted english muffin. For other healthy make-ahead breakfast options, check out my post on my healthy go-to breakfasts!
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Passive Time | 25 minutes |
| Servings |
mini omelettes
|
- 8 eggs
- 1/2 cup egg whites
- 1/4 cup onion diced
- 1/4 cup bell pepper diced
- 3 mushrooms diced
- 1/2 cup spinach or kale chopped
- 3 slices bacon cooked and chopped
- 1 medium tomato diced
- 1/2 cup shredded cheese your choice
- 1 tsp salt
- 1/2 tsp pepper
Ingredients
|
|
- Preheat oven to 350° and spray muffin tin with non-stick spray.
- Chop up onion, bell pepper and mushroom and saute on medium heat until onions are translucent. Set aside to cool.
- In a large bowl, whisk together eggs, egg whites, salt and pepper. Add in cooled veggies, spinach, tomatoes, cheese, and bacon.
- Mix together and pour into muffin tin, filling it about 3/4 of the way.
- Bake for 25-30 minutes, or until eggs are set.
- If you don't have egg whites on hand, simply add 2 eggs in its place.
- Sauteeing the veggies isn't a must-do, but it adds great flavor. I suggest doing it if you have the time.
- Substitute turkey sausage for bacon for a healthier alternative!
Enjoy!
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