“Omelet Cupcakes” for breakfast!

I love an easy, healthy and TASTY breakfast… So these are perfect! imageI based my omelets off of this recipe:



My modifications:

I omitted the mushrooms

I used mozzarella cheese

I added 1/2 of an orange bell pepper

I sliced the spinach into smaller pieces

I greased the muffin cups with coconut oil

I added pepper and garlic powder

*all other ingredients are what is found on the site:
Cheesy Egg Muffins

1 dozen eggs
1/2 teaspoon sea salt
Ghee or nonstick cooking spray, to coat pans
1 cup frozen or fresh spinach
1 heaping cup thinly sliced mushrooms
1/4 cup thinly sliced green onion
1 1/2 to 2 cups shredded cheese (either cheddar or parmesan)


Preheat the oven to 350°F. Crack eggs into a liquid measuring cup. Whisk the eggs and salt.
Grease a 12-cup muffin pan with ghee. Divide spinach, mushrooms, green onion, and cheese between each muffin cup, then carefully pour eggs over tops until muffin tins are almost full (leave 1/4-inch space).
Bake for 20-25 minutes or until a wooden pick inserted in the center of a muffin comes out clean. The egg muffins will look like soufflé when they come out of the oven, but they will sink after a few minutes. Let them rest in the muffin tin for a few minutes before using a rubber spatula to carefully remove each muffin.
Consume immediately or let cool and transfer to a resealable plastic bag. Refrigerate for up to a week or freeze for a month.


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