Veggie Loaded Omelette Muffins
Veggie Loaded Omelette Muffins are super healthy, rich in protein, flavorful and satisfying. These muffins are quick and easy to make and perfect for meal prepping. Made with eggs, baby spinach, mushrooms, red bell peppers, and cheddar cheese. So versatile as you can switch up your veggies or add more protein too. You won't get enough of these omelette muffins.
Ingredients
- 6 eggs
- 2 cups baby spinach
- 2 red bell pepper
- 2 cups sliced mushrooms
- 1/4 cup unsweetened almond milk
- 1 tsp pink sea salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 cup shredded cheddar cheese
- 1 tbsp avocado oil
Instructions
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Preheat oven at 350 degrees F.
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Start by prepping all your veggies; measure out 2 cups of baby spinach and thinly slice. Thinly dice red bell peppers and thinly slice mushrooms and measure out 2 cups. Grate cheddar cheese.
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Place a cooking pan or skillet on stovetop and drizzle with avocado oil. Bring oil to a heat on medium-high. Toss in bell pepper and mushrooms. Sauté for 5-7 minutes until bell pepper has softened and mushrooms have browned. Toss in baby spinach and sauté for 1-2 minutes until spinach has cooked down and wilted. Place cooked veggies to the side.
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Crack eggs into a large mixing bowl. Pour in almond milk and sprinkle spices; pink sea salt, black pepper, paprika and garlic powder. Whisk together until well combined. Pour into a measuring cup.
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Place a 12-muffin silicone pan on a large baking sheet pan. Evenly spread cooked veggies into each muffin mold. Evenly pour egg mixture over each muffin mold as well. Sprinkle cheddar cheese over each muffin.
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Place omelette muffins in preheated oven and bake for 25 minutes.
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Remove muffins from oven and allow them to rest until they have cooled enough to be handled. Pop each muffin out of the molds and serve. Enjoy!
Recipe Notes
Tips and Substitutions:
- Preferably use a silicone muffin pan- It makes it so much easier for omelette muffins to bake in these kind of pans. It’s also very easy to pop the muffins right out after they are done baking.
- If you are using a silicone muffin pan, place it over a baking sheet pan- Silicone pans are very flimsy making it hard to transfer from the counter to the oven. Place it over a baking sheet pan for easier use.
- Switch up your veggies and get creative- you can use any other veggies you wish for this recipe. Shredded zucchini, shredded Carrots, kale, black olives, etc. are all great to add to these muffins.
- Get creative with other toppings too- Add some bacon, chicken, and/or other cheeses for added protein and flavor.
- Careful to not overfill when pouring egg mixture into muffin pan- you don’t want the egg mixture to spill as you transport pan into oven.