Loaded Omelet Muffins Recipe Puts Your Muffin Tin To Perfect Use

If you're looking for a quick and easy breakfast option that can easily be prepared in advance for you and your brood, these loaded baked omelet muffins from registered dietitian and recipe developer Kristen Carli are the perfect choice. 

Given Carli's work as a dietitian, it's no surprise that these are far healthier than your average morning muffin. In fact, the only thing "muffiny" about these is their shape! Packed with protein from eggs and fiber and nutrients from the veggies, they're the perfect gluten-free, low-carb option for parents and kids alike.

"As a registered dietitian, I work with many patients that struggle to eat a healthy breakfast," explains Carli. "Mornings are very busy, especially for working parents. I usually will suggest prepping a breakfast that is very simple to make but makes for a great grab-and-go breakfast option. These are an awesome solution."

One or two of these muffins is the perfect filling breakfast for growing kids and their parents!

Gather the ingredients for these loaded baked omelet muffins

To make these loaded baked omelet muffins, you'll need a dozen eggs. They're seasoned with salt and pepper and tossed with a colorful blend of halved cherry tomatoes and baby spinach. Along with these veggies, not one but two cheeses join the party: both feta and shredded mozzarella (use a low-moisture option to keep the muffins from growing watery).

"The feta provides a great flavor balance for the veggies used in these egg muffins," Carli explains, "but the mozzarella provides the melty cheese pull that we all dream of." A touch of garlic — pre-minced, says Carli, " is a good solution for the home cook that is pressed for time" – and you're ready to bake up these muffins.

Whisk the eggs for the loaded baked omelet muffins

To make these loaded baked omelet muffins, first preheat the oven to 350 degrees Fahrenheit. While it's heating, lightly spray a 12-cup muffin tin with nonstick cooking spray to help the muffins come out easily once they're baked.

Next, turn your attention to the eggs. Crack them into a large mixing bowl, and whisk well to combine. If you whisk eggs until they're fully homogenous, you'll have a nice, even omelet. If you leave some streaks of white, those will be visible in the final muffins.

Season the eggs with salt, pepper, and garlic, and whisk to combine.

Add the fillings to the loaded baked omelet muffins

Next, it's time to add the veggies and cheese to these loaded baked omelet muffins. Halve the cherry tomatoes, but feel free to add the spinach as-is: As it bakes, according to Carli, "it will wilt down to small bite-size pieces."

Once you've added the veggies, finish things off with the feta and mozzarella. Stir to combine, and that's it! It's the perfect mix for a Meatless Monday breakfast. "I typically eat vegetarian," explains Carli of her choice of fillings, "so this were the ideal veggie combination I was dreaming up."

Bake the loaded baked omelet muffins

Now that the batter is made, all you need to do is bake. Carefully ladle an equal portion of the mixture into each prepared muffin cup, taking care to ensure you've got tomatoes and spinach in each one. Then, simply place the tray in the oven and bake for 25 minutes, or until the muffins are set. The spinach will cook down, and the tomatoes will become tender and sweet.

The finished muffins can be enjoyed right away, but you can also keep any leftovers in an airtight container in the fridge for up to five days.

"These reheat best in the microwave," Carli says, noting that the muffins can also be frozen. "When you reheat from frozen, be sure to wrap in a paper towel and microwave in 15-second intervals until warmed throughout." This will keep them from drying out and ensure they're just as tender and tasty as when they came out of the oven!

Loaded Omelet Muffins Recipe Puts Your Muffin Tin To Perfect Use
4.9 from 18 ratings
If you're looking for a quick and easy breakfast option that can easily be prepared in advance, these loaded baked omelet muffins are the perfect choice.
Prep Time
15
minutes
Cook Time
25
minutes
Servings
12
muffins
loaded baked omelet muffins
Total time: 40 minutes
Ingredients
  • 12 eggs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon minced garlic
  • 1 pint cherry tomatoes, halved
  • 2 cups spinach
  • ¼ cup feta cheese
  • 2 tablespoons shredded mozzarella cheese
Directions
  1. Preheat the oven to 350 degrees Fahrenheit. Lightly spray a 12-cup muffin tin with nonstick cooking spray.
  2. In a large bowl, crack all 12 eggs. Whisk to combine. Season with salt, pepper, and garlic, and stir to combine.
  3. Add the tomatoes, spinach, feta, and mozzarella. Stir to combine.
  4. Pour into prepared muffin tin. Bake for 25 minutes or until set.
  5. Serve and enjoy!
Nutrition
Calories per Serving 85
Total Fat 5.5 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Cholesterol 165.2 mg
Total Carbohydrates 2.0 g
Dietary Fiber 0.5 g
Total Sugars 1.1 g
Sodium 193.8 mg
Protein 6.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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