If I had to choose between eggs, oatmeal, muffins, or pancakes for breakfast, eggs would come in last every time. My husband, however, would choose an omelet for breakfast anytime. While I do enjoy making a good omelet, I prefer low prep breakfasts like oatmeal or breakfasts I can make ahead of time. Enter bake ahead mini breakfast omelets! These are also like mini crustless quiches, cooked in muffin tins. A quick google search will prove just how versatile these can be. The options are endless!
In this recipe you can change up the meat, replacing it with diced ham, chicken or sausage (all precooked), or omit it all together. Don’t like mozzarella? Throw in cheddar or Swiss instead. Not a spinach fan? Try broccoli, or sautéed mushrooms. Watching your calories? Replace some of the eggs with Egg Beaters or egg whites.
When I make these, I often don’t even measure out all of the ingredients, which is something I’ve picked up from my husband’s style of cooking. He’ll often throw together an amazing soup and when I ask him what’s in it, so that I can duplicate it later, he isn’t sure since he just threw in what seemed right. The idea of cooking like that used to stress me out, and I wouldn’t recommend it with certain recipes, such as baked goods. Still,cooking that way can actually make things much faster and I enjoy the laid back approach with recipes such as this that can handle it.
- 2 cups frozen spinach
- 10 eggs
- ¾ cups mozzarella
- 6 slices turkey bacon
- ½ tsp salt
- ¼ tsp pepper
- Splash of cream or milk (optional)
- Preheat oven to 350.
- Place the spinach in a microwave safe dish and microwave 2 minutes or until completely thawed. Strain all liquid out.
- Place muffin liners in a muffin pan, or grease pan well.
- Cook turkey bacon in microwave according to instructions on package.
- Divide spinach equally into the bottom of each muffin tin.
- When bacon is done, crumble half a piece into each tin.
- Place a pinch of mozzarella (about 1 tbs) in each tin.
- Beat eggs with the salt, pepper and splash (about a tablespoon) of cream or milk.
- Pour egg mixture evenly into each cup.
- Bake for 20 minutes or until muffins are set.
- Enjoy right away, or allow to cool and store in airtight container or plastic bag in the fridge.