Packed with prosciutto, spinach, feta, tomatoes, and mushrooms, these Muffin Tin Omelets are heavenly delicious + really easy to make. They also are a perfect make-ahead breakfast for the week. Just throw these little guys in a fridge and microwave in the morning!
New year, new beginnings, new dreams, new adventures… LOVE IT!
It’s kind of strange and at the same time interesting how such a symbolic thing as the beginning of a new year creates awesome feelings inside of you. Out of nowhere comes the strength to work on your life goals, to start exploring new hobbies, to learn something new. It’s all in our heads because, obviously, in reality, nothing changes at all. It’s just a day in the calendar. Many years ago a guy decided that the year starts on January 1 while it could have been any other day of the year. Anyway, with that said, I still feel the energy boost at the beginning of every single year and I love it!
What I don’t love is new year’s resolutions that don’t last past January. It’s like some sort of a fashionable trend nowadays. Some people do them just because their friends did, even if they are not truly ready to commit. Otherwise, I can’t explain how the same person promises himself to start working out on a daily basis but 10 years in a row ends up joining a gym, using all his strength to get through the first day, and then loitering until the membership ends. You know, sitting around on the machines, texting on the phone, and getting a smoothie in a gym bar afterwards (Modern family, anyone?).
I mean, we all fail sometimes but if it happens with you all the time, it’s just necessary to admit that you are a lazy bones and do something with it! I am constantly kicking my ass not to become such a person. Sorry for the rant, guys, I just needed to speak my mind!
One of these popular new year’s promises is healthy eating. Did you know the fact that January is the best month for healthy food bloggers? Starting from February it goes downhill. Until the next year when hundreds of thousands of people all around the world will come up with a genius idea to start a healthy lifestyle once again. It’s funny, isn’t it?
The meal I want to show you today is in fact healthy but not because the new year has started, ha! It’s just a coincidence. Muffin Tin Omelets, ladies and gentlemen. I made the similar frittata muffins not such a long time ago but the stuffing was totally different. They were made with sweet potatoes, red bell pepper, and other stuff. Today’s version features prosciutto, spinach, feta cheese, tomatoes, and mushrooms!
After discovering the idea of fitting an omelet in a muffin pan, I can’t stop. I loved it so much that I am making these egg omelet muffins at least twice a week for about half a year. Seriously. Why not? They are really delicious + it’s a perfect make-ahead breakfast for the week. Just refrigerate them and pop in the microwave in the morning! Easy peasy.
Another great thing about these muffin tin omelets is the fact that you can stuff them literally with anything you like. Bacon, black beans, basil, chives, olives, all kinds of cheeses… These are just the first ingredients that popped in my head but I am sure that there are hundreds of ways to make these heavenly little omelets. Try them!
- 10 eggs
- ¼ teaspoon black pepper
- 2 tablespoons grated Parmesan cheese
- ½ cup diced tomatoes
- 4 oz (100g) prosciutto, chopped
- ½ loose cup spinach, roughly chopped
- ⅔ cup feta cheese, crumbled
- 1 cup mushrooms, sliced
- 3 tablespoons onion, diced
- Preheat the oven to 350°F (175°C). Grease a muffin pan. Set aside.
- In a large bowl, whisk the eggs and black pepper. Stir in the Parmesan cheese and set aside.
- In another large bowl, add the tomatoes, prosciutto, spinach, feta, mushrooms, and onion, and mix well. Spread the mixture evenly between the 12 muffin cups.
- Pour the egg and cheese mixture over the top so that each cup is almost full.
- Bake for about 20 minutes, until set. Let cool for a couple of minutes before freeing any stuck edges with a butter knife. Enjoy!