Mini Breakfast Omelets

In today's fast-paced world, the demand for quick and healthy breakfast options is on the rise. Busy schedules often leave little time for elaborate morning meals, yet the importance of starting the day with a nutritious breakfast remains paramount. This is where Breakfast Pocket Delights come into play. These delightful, portable pockets are not only easy to make, but they also offer a satisfying, wholesome start to your day, ensuring you’re fueled for whatever lies ahead.

Discover the delicious and nutritious Breakfast Pocket Delights, perfect for busy mornings! These mini omelets baked in a muffin tin are quick to prepare and can be customized to suit your taste. Packed with protein-rich eggs, fresh veggies, and optional lean meats, these delightful pockets are not only tasty but also support your health goals. With endless variations, you can easily adapt them to fit dietary preferences, making breakfast enjoyable and satisfying every day.

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Ingredients

6 large eggs

1/4 cup milk

1/2 cup bell peppers (diced, any color)

1/2 cup red onion (diced)

1/2 cup cooked ham or turkey (diced)

1/2 cup shredded cheddar cheese

1/4 cup fresh spinach (chopped)

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil or cooking spray (for greasing)

Optional: hot sauce or salsa for serving

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin with the olive oil or cooking spray to ensure the omelets don’t stick.

Mix Ingredients: In a large mixing bowl, whisk together the eggs and milk until well combined. Stir in the diced bell peppers, red onion, cooked ham or turkey, shredded cheddar cheese, spinach, salt, and black pepper.

Fill Muffin Tin: Evenly distribute the egg mixture into the prepared muffin tin, filling each cup about 3/4 full. This will allow room for the omelets to rise.

Bake: Place the muffin tin in the oven and bake for 18-20 minutes, or until the omelets are set and golden on top. You can check for doneness by inserting a toothpick; it should come out clean.

Cool and Serve: Once done, allow the mini omelets to cool in the tin for 5 minutes before carefully running a knife around the edges and popping them out. Serve warm, with optional hot sauce or salsa on the side for an extra kick.

Storage: If you have leftovers, let them cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for a quick breakfast.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 mini omelets