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Baked Omelet Muffins

1 hr

6 Servings


Protein-packed omelets muffins are the right meal for busy mornings. Make a batch ahead and freeze for days where you don't have time for your usual oatmeal bowl. It can be served on Sunday for a  simple weekend brunch. This recipe is Low-Calorie, Gluten-Free, Nut-Free & Soy-Free.

Baked Omelet Muffins


  1. Preheat the oven at 325 degrees F. Coat a 12 cup muffin tin with a cooking spray.

  2. Cook the bacon in a large skillet over medium heat for 4 to 5 minutes. Remove from the paper towel-lined plate with a slotted spoon, leaving the bacon fat in the pan. Add broccoli and scallions and cook, stirring until soft, for about 5 minutes. Remove from heat and let it cool for 5 minutes.

  3. In the meantime, whisk the eggs, cheese, milk, salt and pepper in a large bowl. Stir in a blend of bacon and broccoli. Divide the egg mixture into the prepared muffin cups.

  4. Bake for 25 to 30 minutes until firm to the touch. Let stand for 5 minutes before removing the muffin tin.


To make it ahead: Store the omelettes individually in glass jars or container and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, defrost, and, if necessary. Wrap each omelette in a paper towel and microwave at High for 20 to 30 seconds.


  • 3 slices turkey bacon (chopped)

  • 2 cups broccoli (finely chopped)

  • 4 scallions (sliced)

  • 8 large eggs

  • 1 cup Cheddar cheese (shredded )

  • ½ cup Grass-fed milk ( low-fat)

  • ½ tsp sea salt

  • ½ tsp Fresh ground pepper

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