Omelet Muffins
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Description
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.
Ingredients
- 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
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 muffin tins. Line a baking sheet with aluminum foil.
- 2. 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.
- 3. Transfer bacon grease to a skillet. Cook onion in the skillet over medium heat until transparent. Drain on paper towels.
- 4. 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.
- 5. Bake in the preheated oven until muffins harden at the edges, about 50 minutes.
Nutrition Facts
serving: 24 large or 48 mini muffins
calories: 106.5 kcal
carbohydrates: 1.9 g
protein: 7.4 g
saturated fat: 3.6 g
cholesterol: 93.6 mg
sodium: 273.7 mg
fiber: 0.3 g
sugar: 0.7 g
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