(Note: ANY toppings that you enjoy in your omelet will work for this recipe. Specific amounts will vary depending on the item, but this recipe is very forgiving)
- 6 eggs (approximately one egg per muffin cup)
- 1/2 cup of shredded cheddar cheese
- Diced vegetables per preference – between 1/2–1 cup each. (I use green pepper, red pepper, spinach, and red onion) — If using meat for a toping, make sure it is cooked before you add it to this recipe.
- Seasonings to taste: recommendations – pepper, basil, and oregano, Italian seasoning
- Preheat oven to 350 degrees. Grease or line a muffin tin, and set aside.
- Individually crack each egg into a large bowl. Whisk eggs together for approximately 30 seconds.
- Add all omelet toppings and seasonings (except for the cheese) to the bowl containing the eggs. Mix the toppings and seasonings in to ensure the mixture is even.
- Use a liquid measuring cup to transfer the egg mixture evenly into the cavities of the muffin tin. Evenly sprinkle the 1/2 cup of cheese over each omelet cup.
- Bake for approximately 20-25 minutes, or until eggs are set. You can check if they are done by inserting a toothpick into the middle of the omelet cup; if it comes out clean and is not covered in egg liquid, they are done.
- Serve, or save and freeze for later!
These make a great breakfast item for days when you are in a hurry, or on-the-go. They keep well in the freezer, and only take about 30-45 seconds to heat up in the microwave.
Per 1 omelette cup, using the suggested vegetable ingredients listed above:
Total Fat: 8 grams
Saturated Fat: 2 g
Monounsaturated Fat: 2 g
Polyunsaturated Fat: 1 g
Trans Fat: 0 g
Sodium: 134 mg
Potassium: 204 mg
Total Carbohydrates: 4 g
Dietary Fiber: 1 g
Sugar: 2 g
Protein: 9 g
Vitamin A: 35% DV
Vitamin C: 89% DV
Calcium: 11% DV
Iron: 7% DV