Description
These easy omelette-like egg muffins are perfect for a quick breakfast on the go, loaded with your favorite vegetables and proteins.
Ingredients
Units
Scale
- 6 eggs
- 1/2 of a green pepper, diced
- 1/2 of a yellow pepper, diced
- 1/2 an onion, diced
- 1 vine tomato, diced
- 31 g or 1 ounce grated cheddar cheese
- 2-3 cooked chipolata sausages or sausage of your choice, cooked and chopped
- 65 g pancetta, cooked and chopped
- Salt, to taste
- Black pepper, to taste
- Olive oil spray
Instructions
- Preheat your oven to 350°F (180°C).
- Lightly spray a 6-cup muffin tin with olive oil spray to prevent sticking.
- In a large bowl, crack the eggs and whisk them together until well combined. Season with salt and black pepper to taste.
- Add the diced green pepper, yellow pepper, onion, and vine tomato to the eggs. Stir to combine.
- Pour the egg and vegetable mixture evenly into the prepared muffin tin cups, filling each about 3/4 full.
- Top each muffin cup with the cooked and chopped sausages and pancetta.
- Sprinkle grated cheddar cheese over the top of each muffin.
- Bake in the preheated oven for 18 to 20 minutes, or until the egg muffins are set and lightly golden on top.
- Remove from the oven and allow to cool slightly before removing from the muffin tin.
Notes
These omelette muffins can be made the night before and stored in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave for 10-15 seconds before eating. Feel free to customize with your favorite vegetables or proteins like mushrooms or turkey sausage. Serve with toast, a bagel, or hash browns for a more complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1
- Sodium: 300
- Fat: 8
- Carbohydrates: 3
- Fiber: 1
- Protein: 10
- Cholesterol: 180