OMELET MUFFINS 

Contrary to what Loren Hyman may think, Beards Creek boards aren’t just for meat!  I used my favorite board to prep these yummy omelet muffins. Great for on the go!  

I absolutely love these super flavorful and easy omelet muffins. If you know me, you know I am NOT the chef in this house. If a meal isn’t dummy-proof, I’m not making it!  I would literally eat leftover scraps from the kids’ chicken nugget or pizza dinners if it weren’t for Loren’s cooking.  When he used to travel, that was my dinner followed by popcorn and a glass of wine after the Littles went to bed!

For this batch I used asparagus, red onion, spinach, red pepper, yellow pepper, garlic, and cherry tomatoes.  I added salt and pepper to taste.  You can use any of your favorite veggies.  Be sure to cut the veggies small (about 1/2”) so they will won’t be raw.  Cheese is a good addition as well.  We don’t do much dairy in our house so when I splurge I go for goat cheese because it is so GOOD! I added a little dollop to each muffin.  

Eggs are a good source of protein but ironically the eggs are my least favorite part of an omelet.  So I pack in the veggies and protein and then fill-in with eggs.  I used 7 eggs for 12 omelet muffins. I added some oat milk to the eggs to help make them a bit more fluffy.  

I also included some cooked salmon to this batch for an added protein punch.  Again, any meat or extra protein will work here.  Just be sure you precook it before mixing into the muffins. 

I LOVE salsa on my omelets so that is usually how I eat them.  I just happen to be baking some asparagus at the same time and it looked yummy with the omelet so I just went with it...good choice! 

When I make a batch of these, I keep a few in the fridge for breakfast or take to work for lunch.  The rest I freeze and use as a grab-n-go in the mornings.  Just pop in the microwave on defrost while you are getting the kids or yourself ready.  It’s really so easy!  

STEPS: 

1. Preheat oven to 350
2. Finely chop veggies of choice, approximately 1 cup 
3. Finely chop protein of choice
4. Beat eggs, add milk or milk substitute if desired 
5. Grease muffin/cupcake pan or you can use liners 
6. Place approximately 1 tbsp chopped veggies  into each liner
7. Add protein 
8. Top with cheese if desired 
9. Pour eggs over mixture 
10. Bake 20 minutes
11. Garnish with scallions, parsley, etc 
12. Serve immediately or freeze once cooled