The beauty of these omelette muffins is what you mix in for added flavour! It's up to you! Anything you love can be added to an omelette … diced vegetables, meat, perhaps some cheese … you can add and amend this recipe to create your own personal omelette muffin.
Ingredients:
Makes 12 muffins
10 Large Eggs
6 oz. Bacon (Cooked)
1 cup chopped Red Bell Pepper
1/4 cup Shredded (grated) Cheese
2 Tbsp. Coconut Milk or Cream
2 Tbsp. Chopped Cilantro
Pinch of Black Pepper
Oil Spray
Method:
1. Preheat your oven to 350 degrees Fahrenheit. Arrange the bacon on a parchment covered sheet pan and bake for 20-30 minutes, until it reaches the doneness of your liking. Allow the bacon to cool and chop or crumble it into small pieces.
2. Whisk the eggs and coconut milk/cream together in a large bowl. Add in the chopped bacon, chopped bell pepper, cheese, cilantro and black pepper. Mix together until well combined.
3. Spray a set of 12 muffin tins with oil spray. Ladle the egg mixture into each of the tins, about 2/3-3/4 of the way full. Bake for 18-20 minutes, or until they are slightly puffed up, yet firm to the touch. Remove from the oven. and allow them to cool slightly before removing them from the muffin tin. The egg muffins will deflate slightly as they are cooling.
Nutritional Information (per muffin):
Carbs: 1 gram Fat: 11 grams Protein: 11 grams
From original recipe here
10 Large Eggs
6 oz. Bacon (Cooked)
1 cup chopped Red Bell Pepper
1/4 cup Shredded (grated) Cheese
2 Tbsp. Coconut Milk or Cream
2 Tbsp. Chopped Cilantro
Pinch of Black Pepper
Oil Spray
Method:
1. Preheat your oven to 350 degrees Fahrenheit. Arrange the bacon on a parchment covered sheet pan and bake for 20-30 minutes, until it reaches the doneness of your liking. Allow the bacon to cool and chop or crumble it into small pieces.
2. Whisk the eggs and coconut milk/cream together in a large bowl. Add in the chopped bacon, chopped bell pepper, cheese, cilantro and black pepper. Mix together until well combined.
3. Spray a set of 12 muffin tins with oil spray. Ladle the egg mixture into each of the tins, about 2/3-3/4 of the way full. Bake for 18-20 minutes, or until they are slightly puffed up, yet firm to the touch. Remove from the oven. and allow them to cool slightly before removing them from the muffin tin. The egg muffins will deflate slightly as they are cooling.
Nutritional Information (per muffin):
Carbs: 1 gram Fat: 11 grams Protein: 11 grams
From original recipe here
Need help with weight, measurement conversion - please see here
These can be great for breakfast or a delicious lunch ...
Eggs have many Health Benefits,
read more here
All the best Jan
24 comments:
...eggs are a great start to the day!
they look sooooo good!
That sounds good!
Looks delicious and healthy, too!
Have a nice evening 🍂🍁
what a treat!
These look absolutely delicious, making me hungry. Not only are they great for breakfast or a delicious lunch, they would make a great snack...I love eggs and I love omelettes.
Wishing you a Happy Thursday!
Another keeper recipe. Thanks.
Clever.
They sound delicious! Thanks for sharing. Valerie
absolutely COMPELLING dear Jan
all i need to do is to replace the bacon with chicken :)
thank you !
blessings!
Yummy muffin with cilantro!
What a great idea. They'd be brilliant for lunchboxes too.
A delicious idea!
This would be perfect to take to the Clan (Himself's family) Gatherings. Thank you!
Cute eggs...haha. All that looks yummy....I wished I loved to spend time in the kitchen cooking and not just messing up dishes while heating up junk...haha
Love the eggs..The muffins look great..so colorful..probably taste good too..
you had me at bacon ;-)
Deeeeeeelicious looking!!
These sound interesting...
We always have plenty of eggs as we have chickens so a perfect recipe to use some of them up.
I always have an egg or crustless quiche for breakfast everyday! Your omelette muffins would fit the bill!
Nice and funny.
Yummy! Thanks Jan! Big Hugs!
This looks excellent.
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