Monday, January 7, 2013

Omelet Muffins

I grew up eating 2 pieces of toast for breakfast every single morning, it is a habit that I find hard to break even though I want to incorporate more protein into my diet and I know that a well rounded breakfast is the best way to start the day.  So...I have been trying to plan ahead and add some easy variety to the breakfast menu.  These omelet muffins are an easy solution and a delicious addition to any morning breakfast.


  • 6 Egg White Servings (1/4 cup each) or 6 whole large eggs....I did 6 of each this time around
  • 1/4 cup chopped peppers
  • 1/4 cup chopped green onion
  • 1/3 cup sharp cheddar cheese
  • Salt and Pepper

Put 1/4 cup of egg white or 1 large egg into each muffin tin, add veggies of your choice, sprinkle with salt and pepper and top with cheese.

Bake at 375 for 15-20 minutes until eggs are set/cooked through.  Sever immediately or store for later use as per tip below.

Tip: I let them cool after they are done cooking and then store in an air tight container, they will last for about 4-5 days (perfect for the work week!).  To reheat, put on a paper towel on a microwave safe plate for 10 seconds (may depend on your microwave how long you need to heat them).  Enjoy!

Nutritional Information:
Egg White Muffins - 45 calories, 1 g carbohydrate, 0 g fat, 8 g protein
Large Regular Egg Muffin - 85 calories, 1 g carbohydrate, 6 g fat, 7 g protein


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