Loaded Baked Omelet Muffins

Loaded Baked Omelet Muffins – an easy, make ahead breakfast for the week.
These easy, mini baked omelets are perfect to make ahead for the week.These muffins are inspired by my recent vacation to Beaches in Ochos Rios Jamaica. Every morning I would get an omelet with fresh fruit. The chef at the omelet station had all his ingredients prepped and quickly whipped up hundreds of omelets each morning to order. I used some of my favorite omelet ingredients but you can switch it up and add whatever you like or have on hand.

Loaded Baked Omelet Muffins – an easy, make ahead breakfast for the week.
If you want to make these for Valentine’s Day, you can bake them in heart shaped muffin tins.
Loaded Baked Omelet Muffins – an easy, make ahead breakfast for the week.

Loaded Baked Egg Omelets
Servings: 6 • Size: 2 omelets • Points +: 4 • Smart Points: 4
Calories: 148 • Fat: 9 g • Carb: 3 g • Fiber: 0 g • Protein: 14 g
Sugar: 0 g • Sodium: 287 mg • Cholesterol: 196 mg
Ingredients:
  • nonstick cooking spray
  • 6 large whole eggs
  • 6 large egg whites
  • 1/4 teaspoon kosher salt
  • black pepper
  • 3 strips cooked chopped bacon
  • 3 tablespoons thawed frozen spinach, drained
  • 3 tbsp diced tomatoes
  • 3 tbsp diced onion
  • 3 tbsp diced bell pepper
  • 2 oz shredded cheddar

 

Directions:
Preheat the oven to 350F. Spray the muffin tins with cooking spray.
In a large bowl whisk the eggs and egg whites, season with salt and pepper. Mix in the remaining ingredients. Place tins on a cookie sheet and bake 20 to 25 minutes, until set. Makes 12 muffins.