I usually don’t have time for breakfast in the morning, but on the weekends I love making omelettes – so I decided to give these Egg Muffins a try for during the week. Thanks to my friend Emma for the inspiration; she served them recently at her “Palentine’s Brunch.”
I usually like peppers and cheddar cheese in my omelettes so that’s what I threw in this time – although, I think I’ll try peppers, spinach and feta next time. What I love about this recipe is that you can change it up depending on your favorite combinations of veggies (or whatever is left in the fridge!)
See below for recipe…
-Preheat oven to 350 degrees.
-In a medium-size skillet, saute approx. 1 cup either freshly chopped or frozen red, yellow & green bell peppers. If fresh, add tablespoon of olive oil. If frozen, just use a light cooking spray.
-After sauteed, set peppers aside.
-Next, whisk together 5 eggs in medium-size bowl. Once scrambled, add peppers and 1/4 cup of your choice of shredded cheese – I used cheddar.
-Pour the mixture of eggs, peppers and cheese into greased 12-muffin pan. **Only fill cups halfway because they tend to puff up!
-Bake for about 15 minutes or until eggs appear cooked through and cheese is melted.
-Let cool and then store in refrigerator in airtight container.
-To warm them, pop them in the microwave for 15-20 seconds.