These baked mini omelets are the perfect breakfasts on the go.
Mix the batter the night before, and theyll be ready to bake in the morning.
Once theyre baked, you could keep these tasty omelet muffins in your fridge or freezer for future meals.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel
Heat 2 tablespoons oil in a large skillet over medium heat.
Remove from heat and let cool for 5 minutes.
Stir in 2 cups spinach, 14 cup olives and the vegetable mixture, including any residual oil.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel
Liberally coat a 12-cup muffin tin with cooking spray.
Divide the egg mixture among the prepared muffin cups (about 14 cup each).
Bake until firm to the touch, 25 to 30 minutes.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel
Let stand for 5 minutes before removing from the tin.
To make ahead
Prepare through Step 3 and refrigerate egg mixture overnight.
Let stand at room temperature for 10 minutes before baking.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel
To reheat, thaw, if necessary, and remove plastic wrap.
Wrap in a paper towel and microwave each omelet on High for 20 to 30 seconds.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
