Breakfast
Easy Loaded Baked Omelet Muffins
Crisp bacon mingles with tender broccoli and bright scallions in a creamy egg and cheddar custard that bakes into golden, sliceable muffins. Each bite delivers the savory comfort of a loaded omelet in a convenient, protein-packed package.
- Total
- 1 hr 5 min
- Prep
- 25 min
- Cook
- 40 min
- Serves
- 12
Nutrition per Serving
- Calories
- 212
- Protein
- 16g
- Carbs
- 5g
- Fat
- 15g
- Fiber
- 1g
- Sugar
- 2g
- Sodium
- 486mg
Ingredients
- 3 slices bacon, chopped
- 2 cup finely chopped broccoli
- 4 scallions, sliced
- 8 large eggs
- 1 cup shredded Cheddar cheese
- 1/2 cup low-fat milk
- 1/2 tsp salt
- 1/2 tsp ground pepper
Instructions
- Preheat oven to 325 degrees F. Coat a 12-cup muffin tin with cooking spray.
- Cook bacon in a large skillet over medium heat until crisp, 4 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the pan. Add broccoli and scallions and cook, stirring, until soft, about 5 minutes. Remove from heat and let cool for 5 minutes.
- Meanwhile, whisk eggs, cheese, milk, salt and pepper in a large bowl. Stir in the bacon and broccoli mixture. Divide the egg mixture among the prepared muffin cups.
- Bake until firm to the touch, 25 to 30 minutes. Let stand for 5 minutes before removing from the muffin tin.