Omelet Muffins Tasty Recipes

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Omelet Muffins

"I make these muffins on a Sunday night and freeze them. I take a couple of them to work and just pop them in the microwave for 45 seconds to 1 minute."

Ingredients :

• cooking spray
• 1 pound bacon
• 1 onion, chopped
• 10 eggs, or more to taste
• 1/4 cup milk (optional)
• 1 (6 ounce) package fresh spinach, chopped
• 1 (8 ounce) package shredded Colby Jack cheese
• 1 tablespoon hot pepper sauce (optional)
• 1 teaspoon Italian seasoning (optional)
• salt and ground black pepper to taste (optional)

Instructions :

Prep : 15M	Cook : 24M	Ready in : 1H35M

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 muffin tins. Line a baking sheet with aluminum foil.
• Lay bacon strips in a single layer on the baking sheet. Bake in the preheated oven until browned and crisp, about 30 minutes. Reserve grease. Drain bacon slices on paper towels. Chop into small pieces.
• Transfer bacon grease to a skillet. Cook onion in the skillet over medium heat until transparent. Drain on paper towels.
• Whisk eggs and milk together in a bowl. Add bacon, onion, spinach, Colby Jack cheese, hot pepper sauce, Italian seasoning, salt, and pepper. Scoop mixture into muffin pans using an ice cream scoop, filling cups 3/4 full.
• Bake in the preheated oven until muffins harden at the edges, about 50 minutes.

Notes :

• You may vary the vegetables or types of meat, or you can leave out any meat to make the muffins vegetarian. Substitute water for the milk if preferred.
• If desired, make mini muffins by using a cookie scoop to scoop batter into mini muffin pans; bake 30 minutes.

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