Vegetarian

Easy Omelet Muffins is for Breakfast.

Easy Omelet Muffins takes 10 minutes to prepare.

Easy Omelet Muffins takes 25 minutes to cook.

Easy Omelet Muffins makes 14 servings.

The ingredients for Easy Omelet Muffins are:

9 whole eggs
8 ounces, unsweetened, plain almond milk
3 ounces Boursin sundried tomato & herb cheese
1 cup, diced red onions
1 cup, diced red pepper
2 cups fresh spinach
1 tbsp olive oil

Here is how you make Easy Omelet Muffins:

Preheat the oven to 400?Dice red onions and peppers. Heat one tablespoon olive oil in a skillet until it sizzles, add the peppers and onions. Lightly dust the top of the vegetables with salt to draw out some of the water and let sit for 2-3 minutes before stirring. Sweat down, about 5 more minutes before adding spinach. Turn OFF the heat and stir the vegetable mixture continually until the spinach wilts.Line muffin tins with paper liners and scoop approximately 1-2 tablespoons of the vegetable mixture into each. In a medium mixing bowl, combine cream cheese and almond milk, then drop in one egg at a time, whisking thoroughly after each addition.Pour the egg mixture over the vegetables, being careful to not fill past the top of the liner. Crack fresh pepper over the top of each muffin. Transfer to the hot oven for about 20-25 minutes, or until fully set.Remove and let cool 5-10 minutes before removing from the tins. Leftovers can be stored in the refrigerator for up to one week. To reheat, simple microwave for about 45 seconds, or warm in a toaster oven for 2-3 minutes.Serving Size: 14 regular sized muffins (from a muffin tin)Number of Servings: 14Recipe submitted by SparkPeople user BURNEDEVE.

The nutritional information for Easy Omelet Muffins is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 87.7

• Total Fat: 6.4 g
• Cholesterol: 125.7 mg
• Sodium: 77.9 mg
• Total Carbs: 2.9 g
• Dietary Fiber: 0.6 g
• Protein: 4.9 g

The dietary needs meet for Easy Omelet Muffins is Gluten Free