• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Pennywise Life

  • Home
  • ABOUT
  • CONTACT
  • DISCLOSURE
  • Recipes
    • Easy Recipes
    • Breakfast Recipes
    • Desserts
    • Gluten-Free
    • Low Carb Recipes
    • Main Dishes
    • Seasonal Recipes
    • Pressure Cooker Recipes
    • Side Dishes
    • Snacks
  • DIY/Crafts
  • Parenting
    • Mom Life
  • Saving Money

Easy Egg Muffins: Bake Ahead Mini Omelets

April 27, 2015 by Rachael 3 Comments

  • Facebook
  • Twitter
  • Print
Jump to Recipe Print Recipe

Bake Ahead Mini Omelets: I love to make these on the weekend to have a quick, healthy breakfast on hand during the week.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.

Print Pin

Easy Egg Muffins: Bake Ahead Mini Omelets

Servings 12 egg muffins

Ingredients

  • 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

Instructions

  • 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.

 

easyeggn

Bake Ahead Mini Omelets: I love to make these on the weekend to have a quick, healthy recipe on hand during the week.

Bake Ahead Mini Omelets: I love to make these on the weekend to have a quick, healthy recipe on hand during the week.

Bake Ahead Mini Omelets: I love to make these on the weekend to have a quick, healthy recipe on hand during the week.

 

Save

Save

Filed Under: Breakfast Recipes, Easy Recipes, Gluten-Free, Low Carb Recipes, Recipes Tagged With: Breakfast, Easy Recipe, healthy, low carb

Previous Post: « DIY Bohemian Art For Under $1
Next Post: 5 Meaningful Teacher Appreciation Gifts »

Reader Interactions

Comments

  1. Gentle Joy

    June 19, 2015 at 2:09 am

    These look good… I love bake ahead breakfast foods! 🙂

    Reply
    • Avatar photoRachael

      June 19, 2015 at 7:44 pm

      Me too!

      Reply
      • Teknisi

        July 25, 2015 at 9:10 am

        they were delicious, and I liked them, too. I esclpiaely like the presentation of them they look very fancy on the plate. I served it for breakfast with cubed cuts of cold watermelon. YUM!

        Reply

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About My Pennywise Life

I'm Rachael: wife, mom, homemaker, Christ follower, and former teacher with a passion for saving money, simple, healthy, and affordable recipes and tips for daily life. Learn more about me.

Archives

Copyright

© 2015-2021 My Pennywise Life. All Rights Reserved. All recipes, images and content are original and the sole property of MyPennywiseLife.com. If you give credit and a link back to My Pennywise Life, you may use one photo. For any other use, you must first contact us for written permission.

Copyright © 2023 My Pennywise Life on the Foodie Pro Theme