Basically, an omelette disguised as a muffin- these veggie omelette muffins make breakfast time a piece of cake.
We all know that breakfast is the most important meal of the day. But who’s got time to make a fancy breakfast every morning? Some mornings I’ll make breakfast burritos and other mornings I don’t have the time.
My favorite thing about these muffins is it’s a make-ahead recipe.
Usually on Sunday nights, I’ll whip up a dozen. During the week, my husband will reheat a couple and eat them on his way to work. And I have breakfast made for myself and the kids. If my kids were in school, this would be the perfect breakfast on the go.
The trick is to use silicone baking cups OR parchment paper to avoid a messy clean-up. Trust me, you’ll want to use something. Otherwise, you’ll be scrubbing crusty eggs off your muffin tins for hours.
- 1 cup mushrooms, chopped
- 1 cup broccoli florets, chopped
- 1/2 cup bell pepper, chopped
- 4 eggs, beaten
- Shredded cheddar cheese for topping
- Salt and pepper, to taste (use cayenne and onion powder for an extra kick)
Makes: 6 muffins. Want a dozen? Double the recipe.
Meat-eaters: Try adding chopped Canadian bacon or chicken sausage. Cook meat in separate pan as veggies are cooking and toss together once both are fully cooked.
- Preheat oven to 350°F. Place silicone molds or cupcake liners in muffin tins.
- In a large skillet on medium heat, add oil (sunflower, safflower or olive oil). Add veggies and cook until tender yet slightly firm. Then add seasonings (don’t be stingy). Fill muffins half full with veggies.
- In a large bowl, whisk eggs and add additional S&P. Fill muffin tins almost full and be careful not to overfill. Sometimes mushrooms will release moisture when cooking. Be sure to tilt the pan when scooping veggie mixture to avoid adding any liquid into the muffin tin.
- Sprinkle with shredded cheese.
- Bake around 16-20 minutes until muffins have risen and are firm. Store muffins in Tupperware in refrigerator.
*This recipe is a great way to get rid of veggies in your fridge. Pack in tons of different veggies or even make a meat-lovers version. Or switch up the cheese- sprinkle on a little Parmesan or spicy pepper jack. Whatever you have in your fridge, use it and get creative!
- Some of my favorite combos:
- ham, broccoli, cheddar
- Canadian bacon, black beans, salsa
- sausage, bell pepper, olive
- mushroom, spinach, Parmesan
- tomato, cartelized onion, bell pepper