Muffin Tin Omelets
These Muffin Tin Omelets make a great make-ahead breakfast. Just throw them in a fridge and reheat when needed. Easy peasy!
Servings: 12 muffins
Ingredients
- 10 eggs
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese
- 1/2 cup diced tomatoes
- 4 oz. (100g) prosciutto , chopped
- 1/2 loose cup spinach , roughly chopped
- 2/3 cup feta cheese , crumbled
- 1 cup mushrooms , sliced
- 3 tablespoons onion , diced
Instructions
- 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!