Loaded Baked Omelet Muffins
Imagine biting into a warm, fluffy loaded baked omelet muffin. It’s a breakfast that deserves a proper companion. You can complement these muffins with a variety of sides that elevate the experience. For something refreshing, serve them with a light garden salad drizzled with a simple vinaigrette.
Equipment
- Oven, Scoop
Ingredients
- 8 large pasture-raised eggs
- ½ cup low-fat dairy milk or milk of your choice
- 1 cup sharp white Cheddar cheese coarsely shredded
- 3 slices thick-cut smoked bacon roughly chopped
- 4 scallions green onions, thinly sliced
- 2 cups finely chopped fresh broccoli florets
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon smoked paprika
Instructions
Step 1: Preheat Your Oven
- Start by preheating your oven to 350°F (177°C). Preheating is essential for even cooking. You won’t want to rush this step!
Step 2: Prepare the Muffin Pan
- Next, grease a standard muffin tin with non-stick spray or use silicone liners. These muffins can stick, so having a good non-stick surface is crucial.
Step 3: Cook the Bacon
- In a skillet over medium heat, add the chopped bacon. Cook until it’s crispy, about 6 to 8 minutes. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease. This step adds flavor and texture to the muffins.
Step 4: Whisk the Eggs and Milk
- In a large mixing bowl, crack the eggs and add the dairy milk. Use a whisk to mix them thoroughly until well combined. You want the eggs to be light and airy.
Step 5: Add Cheese, Vegetables, and Seasonings
- Fold in the shredded Cheddar cheese, cooked bacon, scallions, and chopped broccoli. Then sprinkle in the sea salt, garlic powder, black pepper, and smoked paprika. Stir until everything is well incorporated.
Step 6: Fill the Muffin Tins
- Using a ladle or scoop, fill each muffin cup with your egg mixture. Aim for about ¾ full, as they will puff up while baking.
Step 7: Bake
- Place the muffin tin in the preheated oven. Bake for 18-20 minutes, or until the tops are set and slightly golden. You’ll know they’re ready when a toothpick inserted in the center comes out clean.
Step 8: Cool and Enjoy
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy them warm or store them for later use!
Notes
Let’s take a closer look at each of the key ingredients:
- Eggs: A wonderful source of protein and essential nutrients like choline, important for brain health.
- Milk: This can be switched out for non-dairy alternatives like almond or oat milk if preferred.
- Cheddar Cheese: Besides being flavorful, it’s a good source of calcium and offers that delicious creaminess we all love.
- Bacon: Adding a smoky flavor, bacon also provides satisfying crunch. Opt for turkey bacon for a leaner version.
- Scallions: These green onions add a fresh taste and are great for those looking to sneak in extra nutrients.
- Broccoli: Packed with vitamins K and C, it also adds a nice crunch and bright green color to the muffins.
- Spices: They elevate the overall flavor profile without needing much effort, making them essential companions to any recipe.
Nutrition
Calories: 200kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 2g
Tried this recipe?Let us know how it was!