Power Up Your Breakfast With These Veggie Omelet Muffins
When it comes to breakfast, most people tend to fall into one of two camps: team sweet or team savory. This simple recipe for Veggie Omelet Muffins is for all the savory breakfast lovers out there. It’s a simplified, meal prep-friendly breakfast that’s as tasty as it is nutritious. No matter what morning workout you choose, you’ll be counting down the minutes of your cooldown so you can chow down on these tasty egg omelet muffins.
Our omelet muffins pack in 23 grams of protein per serving, so make them part of your favorite healthy breakfast to start your day or curb hunger as a quick snack. They also sneak in some veggies, to get your day off to a strong start.
Follow these tips for best results: The muffins puff up a little when they’re cooking, so don’t overfill the cups. Also, try to make sure each muffin gets its fair share of veggies, Parmesan, and bacon so every bite is extra satisfying.
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Omelet Muffin Ingredients
- Nonstick cooking spray
- ¼ small yellow onion
- ½ portobello mushroom
- 2 slices turkey bacon
- 14 large eggs, divided use
- 1 scoop Ladder Greens
- ½ tsp. garlic powder
- ½ tsp. sea salt (or Himalayan salt)
- ¼ tsp. ground black pepper
- ⅓ cup shaved Parmesan cheese
Veggie Omelet Muffins
Get a big breakfast in small bites with these veggie omelet muffins! They're perfectly portioned with mushrooms, turkey bacon, onions, and cheese.
Ingredients
- Nonstick cooking spray
- ¼ small yellow onion
- ½ portobello mushroom
- 2 slices turkey bacon
- 14 large eggs divided use
- 1 scoop Ladder Greens
- ½ tsp. garlic powder
- ½ tsp. sea salt (or Himalayan salt)
- ¼ tsp. ground black pepper
- ⅓ cup shaved Parmesan cheese
Instructions
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Preheat oven to 350° F.
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Place 12 paper liners in a 12-cup muffin pan; lightly coat with spray. Set aside.
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Thinly slice onion. Chop mushroom and turkey bacon. Set aside.
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Separate 8 egg yolks from 8 egg whites. Reserve yolks for another recipe.
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Add egg whites and remaining 6 whole eggs to a large mixing bowl; lightly beat. Add onion, mushrooms, turkey bacon, Ladder Greens, garlic powder, salt, and pepper; stir until well incorporated.
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Spoon “batter” into prepared muffin cups until each is ¾ full. Evenly divide Parmesan cheese among tops of batter.
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Bake for 25 to 30 minutes, or until firm to the touch and Parmesan cheese has browned slightly. Remove from oven; let cool for 5 to 10 minutes. Enjoy warm, or store in an airtight container in the refrigerator for up to 4 days.
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Photography by Anguel Dimov, AB Creative
