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plate of omelet muffins next to ladder packet | egg omelet muffin

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.

Prep Time 5 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings 4
Calories 200 kcal

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

  1. Preheat oven to 350° F.

  2. Place 12 paper liners in a 12-cup muffin pan; lightly coat with spray. Set aside.

  3. Thinly slice onion. Chop mushroom and turkey bacon. Set aside.

  4. Separate 8 egg yolks from 8 egg whites. Reserve yolks for another recipe.

  5. 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.

  6. Spoon “batter” into prepared muffin cups until each is ¾ full. Evenly divide Parmesan cheese among tops of batter.

  7. 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.