Loaded Omelet Muffins Recipe Puts Your Muffin Tin To Perfect Use

If you're looking for a quick and easy breakfast option that can easily be prepared in advance for you and your brood, these loaded baked omelet muffins from registered dietitian and recipe developer Kristen Carli are the perfect choice. 

Given Carli's work as a dietitian, it's no surprise that these are far healthier than your average morning muffin. In fact, the only thing "muffiny" about these is their shape! Packed with protein from eggs and fiber and nutrients from the veggies, they're the perfect gluten-free, low-carb option for parents and kids alike.

"As a registered dietitian, I work with many patients that struggle to eat a healthy breakfast," explains Carli. "Mornings are very busy, especially for working parents. I usually will suggest prepping a breakfast that is very simple to make but makes for a great grab-and-go breakfast option. These are an awesome solution."

One or two of these muffins is the perfect filling breakfast for growing kids and their parents!

To make these loaded baked omelet muffins, you'll need a dozen eggs. They're seasoned with salt and pepper and tossed with a colorful blend of halved cherry tomatoes and baby spinach. Along with these veggies, not one but two cheeses join the party: both feta and shredded mozzarella (use a low-moisture option to keep the muffins from growing watery).

"The feta provides a great flavor balance for the veggies used in these egg muffins," Carli explains, "but the mozzarella provides the melty cheese pull that we all dream of." A touch of garlic — pre-minced, says Carli, " is a good solution for the home cook that is pressed for time" – and you're ready to bake up these muffins.

To make these loaded baked omelet muffins, first preheat the oven to 350 degrees Fahrenheit. While it's heating, lightly spray a 12-cup muffin tin with nonstick cooking spray to help the muffins come out easily once they're baked.

Next, turn your attention to the eggs. Crack them into a large mixing bowl, and whisk well to combine. If you whisk eggs until they're fully homogenous, you'll have a nice, even omelet. If you leave some streaks of white, those will be visible in the final muffins.

Season the eggs with salt, pepper, and garlic, and whisk to combine.

Next, it's time to add the veggies and cheese to these loaded baked omelet muffins. Halve the cherry tomatoes, but feel free to add the spinach as-is: As it bakes, according to Carli, "it will wilt down to small bite-size pieces."

Once you've added the veggies, finish things off with the feta and mozzarella. Stir to combine, and that's it! It's the perfect mix for a Meatless Monday breakfast. "I typically eat vegetarian," explains Carli of her choice of fillings, "so this were the ideal veggie combination I was dreaming up."

Now that the batter is made, all you need to do is bake. Carefully ladle an equal portion of the mixture into each prepared muffin cup, taking care to ensure you've got tomatoes and spinach in each one. Then, simply place the tray in the oven and bake for 25 minutes, or until the muffins are set. The spinach will cook down, and the tomatoes will become tender and sweet.

The finished muffins can be enjoyed right away, but you can also keep any leftovers in an airtight container in the fridge for up to five days.

"These reheat best in the microwave," Carli says, noting that the muffins can also be frozen. "When you reheat from frozen, be sure to wrap in a paper towel and microwave in 15-second intervals until warmed throughout." This will keep them from drying out and ensure they're just as tender and tasty as when they came out of the oven!