These loaded baked omelet muffins are the ultimate grab-and-go breakfast! Each muffin is packed with fluffy eggs and filled with a savory mix of crisp bacon, broccoli, and melty cheese. Every bite offers a burst of flavors and textures, with a hint of garlic and a sprinkle of green onions for added zest. Perfectly baked with golden edges and a tender, cheesy interior, these muffins are satisfying and portable, making them ideal for busy mornings or a protein-packed snack anytime. Warm them up for an easy, delicious start to the day!
212 calories per muffin, 16 grams of protein per muffin
Ingredients
- 3 slices bacon, chopped
- 2 cups finely chopped broccoli
- 4 scallions, sliced
- 8 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup low-fat milk
You'll Need
- kosher salt
- black pepper
- muffin pan
- large skillet
1. Prep
Preheat oven to 325 degrees. Coat a 12-cup muffin tin with cooking spray.
2. Cook Bacon
Cook bacon in a large skillet over medium heat until crisp, 4-5 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the pan. Add broccoli and scallions and cook, stirring until soft, about 5 mintues.
3. Finish Muffins
Whisk eggs, cheese, milk, salt and pepper in a large bowl. Stir in the bacon and broccoli mixture. Divide the egg mixture among the prepared muffin cups.
4. Bake Muffins
Bake muffins until firm to the touch, about 25-30 minutes. Let stand for 5 minutes.
5. Plate Muffins
Remove muffins from pan and enjoy!