How to make omelet muffins and enjoy zero-effort breakfasts all week
As my own boss, I can spend time making omelets in the morning. But that doesn’t mean I should. Yes, they’re incredible for staying energized, alert and satiated. But they take time to make, clean, and eat. Fortunately, I discovered these omelet muffins.
They’re easy, healthy and make getting to work much less stressful. Plus, I’ve kickstarted my metabolism as if I ate a giant avocado omelet.
So what took me so long to make these?
Easiest, best breakfast ever
Several people sent me a version of this recipe. They all insisted it was a game-changer for their morning routine.
- No cooking.
- No cleaning.
- Edible on-the-go.
So, I dusted off my muffin tin and made some omelet muffins.
I got the recipe to work on my first try. Meaning, they’re truly easy to make.
My version has oatmeal and broccoli. The versions I was sent are listed below. Either way, you’re welcome.
Other Noteworthy Versions
Useful tips for Omelet Muffins
This recipe is really easy. But there are several things of note:
Make sure your muffin tin is clean. I found tons of schmutz each muffin slot.
Liquid ingredients first.
I rarely use the tamper. But it was helpful for this recipe.
Don't be shy when greasing the pan. Taking these muffin omelettes out should be effortless.
You're not making a smoothie. The small chunks are important to keep and distribute evenly. Thus, scoop out the right mix of liquid and solid.
Don't overfill the muffin slots. This is actually too full. Slightly less than "sea-level" is best.
Drop 'em in a tupperware and throw in the fridge. One might be enough for you. Two is usually enough for me.
Congratulations, you made it to work on time and ate a healthy breakfast.
Easiest, healthiest breakfast ever: Omelet muffins.
- liquid pasteurized egg whites - 2 pints
- broccoli - 2 cups
- kale - 1 cup
- instant oatmeal - 1 cup
- 21 seasoning salute - several dashes
- onion powder - several dashes (or a 1/4 onion if you have)
- salt & pepper - several dashes
- hot sauce - several dashes (optional)
- jalapenos - 2 whole, seeded (optional)
- Preheat oven to 375 degrees
- Cut broccoli (if you haven’t already)
- Add ingredients to your blender (liquid first).
- Pulse on low speed until vegetables are small pieces.
- Grease your muffin tin (I used e.v.o.o spray)
- Fill muffin slots.
- Bake for 30 minutes.
- Pop omelet muffins out of tin with a spoon.
- Eat one now.
- Store the rest for later.
- Be happy.