Egg Muffin Omelette Cups – Bachelor on a Budget Cooking Bachelor on a Budget Cooking

Egg Muffin Omelette Cups

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August 10, 2016

Today we make baked egg muffin omelette cups, for a healthy breakfast meal prep to be eaten throughout the week. Each egg muffin cost's less than $1 per serving, and is a great breakfast to take on the go when you're pressed for time. 


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Directions

1Preheat your oven to 350 degrees Fahrenheit. Heat a large saute pan on medium high heat and add 1 1/2 tbsp of oil. Then fry your onions for 1-2 minutes, followed by bell peppers, and spices. Mix well with a spatula and then add mushrooms. Fry mushrooms for a minute then add spinach or kale. Mix around, and turn off heat.

2Crack your eggs in a large mixing bowl, and whisk for 1 minute. Then grease the inside of your muffin tin with remaining oil, using a brush or paper towel. Evenly distribute the scrambled egg into the muffin tray. Then add your sauteed veggies, bacon, and cheese till muffin tins are full.

3Bake in the oven at 350 degrees. Using a spatula, carefully remove the egg muffins, and let cool. When at room temperature, pack away in a tupperware with a paper towel. Replace paper towel, if it gets soggy. Serve with your favourite condiment for eggs.

Ingredients

2 tbsp of oil (bacon lard, olive oil, butter or coconut oil)

1/2 cup of onion (chopped)

1 cup of bell pepper (chopped)

1 cup of mushrooms (chopped)

2 cups of Kale or Spinach (chopped)

12 Eggs

1 Cup of Cheese (Shredded)

1/2 cup of cooked bacon (chopped)


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