Omelet Muffins
A quick breakfast option for busy mornings.
  • CourseBreakfast
  • CuisineVegetarian
Servings
12
Servings
12
Ingredients
  • 1Tbsp extra virgin olive oil
  • 8large eggs
  • 3Tbsp milk
  • 1pinch salt and pepper, to taste
  • 1/2cup chopped spinach
  • 8-10medium mushrooms, sliced
  • 1/2medium red pepper, diced
  • 3/4cup cooked quinoa
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

Omelet Muffins
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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