A great way to save time in the mornings so you can get busy enjoying the great outdoors is to create these delicious, protein packed mini omelets! We used a mini muffin tin, but another option to make clean up even easier, is to use reusable silicone muffin cups. You can cook them on a cookie sheet instead of in a muffin tin, and they travel well tossed right into a ziploc bag or reusable container!
You can even cool these completely, then freeze and reheat later! From frozen, pop in the microwave for 1 minute. Check, then heat for an additional minute if needed.
We used these ingredients, but you can customize this recipe and make it your own but mixing up the ingredients. Just stick to similar amounts to maintain the consistency of the finished product! You can easily adjust to make this dairy free or meat free too!
Recipes
Make Ahead Mini Omelets
How to Make It
Ingredients
- ½ c. chopped spinach
- 4 strips bacon, cooked and chopped
- ¼ c. shredded cheddar cheese
- 7 eggs
- ¼ c. your choice of milk (if dairy free, choose an unsweetened option)
- Salt and pepper to taste
Directions
Preheat oven to 350 degrees.
Generously grease muffin tin, or use reusable silicone muffin cups.
Mix eggs, milk, salt and pepper in a bowl or 4-cup measuring cup.
In each muffin cup, add an equal amount of spinach, bacon and shredded cheese, then top with the egg mixture until about ⅔ full.
Bake 20 minutes or until firm. Cool and enjoy, and pack them in your cooler or RV fridge on your next adventure!!
