Mini omelet muffins

A perfect option to start your day with energy, these delicious muffins is full of protein and taste just

as normal sized omelets, you can cook them on Sunday night and be packed for the whole week! Just

refrigerate them and re-heat each morning, you can re-heat them in microwave and add your own

vegetables and special ingredients!

INGREDIENTS:

Tins:

•    muffin pan
•    beaten and seasoned eggs with a pinch of salt and pepper

Stuffing:

• diced ham
• bacon
• carrots
• tomatoes
• onions
• spinach
• bell pepper
• shredded cheese

PREPARATION:

1.Preheat the oven to 350 degrees and generously grease the bottoms and sides of your muffin pan

to ensure a stick-free removal once the omelets are done baking.

2. Make sure your eggs are beaten and you've added the salt and pepper.

3.Fill the bottoms of your muffin pan (about 1/3 of each individual tin) with the different mix-ins you chose. 

4.Fill the tins with your eggs. The omelets will puff up a little when you bake them, so make sure to leave just a tiny bit of space at the top of each tin. Slightly stir each mixture to combine your eggs with the ingredients.