Omelet Muffins With Kale And Broccoli Recipes

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OMELET MUFFINS



Omelet Muffins image

I make these muffins on a Sunday night and freeze them. I take a couple of them to work and just pop them in the microwave for 45 seconds to 1 minute.

Provided by Tracy Brown

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h35m

Yield 24

Number Of Ingredients 10

cooking spray
1 pound bacon
1 onion, chopped
10 eggs, or more to taste
¼ cup milk
1 (6 ounce) package fresh spinach, chopped
1 (8 ounce) package shredded Colby Jack cheese
1 tablespoon hot pepper sauce
1 teaspoon Italian seasoning
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 muffin tins. Line a baking sheet with aluminum foil.
  • Lay bacon strips in a single layer on the baking sheet. Bake in the preheated oven until browned and crisp, about 30 minutes. Reserve grease. Drain bacon slices on paper towels. Chop into small pieces.
  • Transfer bacon grease to a skillet. Cook onion in the skillet over medium heat until transparent. Drain on paper towels.
  • Whisk eggs and milk together in a bowl. Add bacon, onion, spinach, Colby Jack cheese, hot pepper sauce, Italian seasoning, salt, and pepper. Scoop mixture into muffin pans using an ice cream scoop, filling cups 3/4 full.
  • Bake in the preheated oven until muffins harden at the edges, about 50 minutes.

Nutrition Facts : Calories 106.5 calories, Carbohydrate 1.9 g, Cholesterol 93.6 mg, Fat 7.8 g, Fiber 0.3 g, Protein 7.4 g, SaturatedFat 3.6 g, Sodium 273.7 mg, Sugar 0.7 g

OMELET MUFFINS WITH KALE AND BROCCOLI



Omelet Muffins with Kale and Broccoli image

This paleo omelet tastes great. It's easy to make and you can freeze the leftover muffins to reheat on the go for a quick breakfast. This recipe can also be infinitely modified by substituting different meats or veggies. Just make sure the meats are pre-cooked and the veggies are cut small enough to cook thoroughly within the 25 minute time frame.

Provided by Carol Ann

Categories     Muffins

Time 40m

Yield 12

Number Of Ingredients 8

8 eggs
2 tablespoons heavy whipping cream
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup finely chopped kale
½ cup finely chopped broccoli
¼ cup diced onion
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  • Beat eggs, heavy cream, salt, and pepper in a bowl with an electric mixer. Fold in kale, broccoli, and onion until evenly mixed. Pour mixture into the prepared muffin tin, filling each cup 3/4 full.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
  • Melt cheese on top of muffins and serve.

Nutrition Facts : Calories 82.2 calories, Carbohydrate 1 g, Cholesterol 133.4 mg, Fat 6.2 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 2.8 g, Sodium 133.2 mg, Sugar 0.5 g

PALEO OMELET MUFFINS



Paleo Omelet Muffins image

Muffins in a cup! Easy, yummy, and best of all hearty.

Provided by Becki

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 35m

Yield 4

Number Of Ingredients 7

8 eggs
8 ounces cooked ham, crumbled
1 cup diced red bell pepper
1 cup diced onion
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.
  • Beat eggs together in a large bowl. Mix ham, bell pepper, onion, salt, black pepper, and water into the beaten eggs. Pour egg mixture evenly into prepared muffin cups.
  • Bake in the preheated oven until muffins are set in the middle, 18 to 20 minutes.

Nutrition Facts : Calories 308.5 calories, Carbohydrate 6.8 g, Cholesterol 403.4 mg, Fat 20.5 g, Fiber 1.4 g, Protein 23.8 g, SaturatedFat 6.8 g, Sodium 1007.7 mg, Sugar 4 g

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