Breakfast on the go: Easy Omelet Muffins

I am not a morning person.  Most days I wake up with only enough time to get dressed before racing out the door.  So, I eat breakfast in my car most days during my one hour commute to work.  I had to give up eating yogurt in the car for breakfast, too many near misses. Yogurt stains on my shirt is not how I like to start off my day lol.  Now most days I eat omelet muffins. They are a great on-the-go breakfast option.


Omelet muffins are easy to make.  The recipe below uses turkey bacon, spinach and mushrooms. But, you can add any ingredients you like. These freeze well also.

Whisk a dozen eggs,  I prefer to you use my Kitchen Aid mixer because whisking a dozen eggs can be quite a workout.

Chop mushrooms

Saute, mushrooms and spinach.

I like cooking my veggies before I add them to the eggs, especially the spinach.  Spinach gives off alot of excess liquid when cooking which can make the omelet muffins soggy.

Add chopped turkey bacon, cheese, spinach and mushrooms to the eggs. Mix well.

Spray muffin pan with cooking spray and fill 18 muffin cups with egg mixture. 

Bake at 375 for 20 minutes or until center of muffin becomes firm.

Spinach and Mushroom Omelet Muffins

Makes 18 muffins
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Ingredients

12 large or extra large eggs

1 package of turkey bacon, cooked and chopped

1 bag fresh spinach, around 9oz - 12 oz

1 8oz container of mushrooms, chopped

1 cup of shredded cheese

salt and pepper to taste

Directions

Preheat oven to 375 degrees. Whisk eggs in a large bowl. Saute mushrooms and spinach and drain off excess liquid.  Add mushrooms and spinach to eggs. Stir in chopped turkey bacon and cheese. Add salt and pepper to taste.  Pour egg mixture into 18 greased muffin cups. Bake at 375 degrees for 20 minutes or until center of muffin becomes firm.

These freeze well, just reheat and eat.

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