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Omelet Muffins

Homemade mini egg muffins Mini quiche, selective focus

Omelet Muffins
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A quick breakfast option for busy mornings.
  • CourseBreakfast
  • CuisineVegetarian
Servings
12
Servings
12
Omelet Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A quick breakfast option for busy mornings.
  • CourseBreakfast
  • CuisineVegetarian
Servings
12
Servings
12
Ingredients
  • 1 Tbsp extra virgin olive oil
  • 8 large eggs
  • 3 Tbsp milk
  • 1 pinch salt and pepper, to taste
  • 1/2 cup chopped spinach
  • 8-10 medium mushrooms, sliced
  • 1/2 medium red pepper, diced
  • 3/4 cup cooked quinoa
Servings:
Units:
Instructions
  1. Preheat oven to 375 degrees.
  2. Coat the muffins tins with oil.
  3. Mix eggs, milk and salt and pepper.
  4. Divide the vegetables and quinoa evenly in each tin.
  5. Add egg mixture to each tin, filling about 3/4 full.
  6. Bake for about 15-20 minutes or until cooked through.
Recipe Notes

Recipe adapted from creativeandhealthyfunfood.com

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