Protein-packed omelet muffins, or baked mini omelets, are a perfect breakfast for busy mornings.
Cook bacon in a large skillet over medium heat until crisp, 4 to 5 minutes.
Remove with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the pan.
Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura Timmerman
Add broccoli and scallions and cook, stirring, until soft, about 5 minutes.
Remove from heat and let cool for 5 minutes.
Meanwhile, whisk eggs, cheese, milk, salt and pepper in a large bowl.
Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura Timmerman
Stir in the bacon and broccoli mixture.
Divide the egg mixture among the prepared muffin cups.
Bake until firm to the touch, 25 to 30 minutes.
Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura Timmerman
Let stand for 5 minutes before removing from the muffin tin.
And while eggs are high in cholesterol, researchers believe thatdietary cholesterolhas minimal impact on blood cholesterol.
Broccoli is a leafy greencruciferous vegetablethat packs a nutritious punch.
Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura Timmerman
Each little tree provides fiber, folate, vitamin C, vitamin K and antioxidants.
Yes, you might.
Frozen broccoli is blanched before it’s frozen, which means it’s already partially cooked.
To use frozen broccoli, thaw it completely, drain well and pat dry to remove excess moisture.
Reduce the cook time in Step 2 to prevent the broccoli from overcooking.
Yes, it’s possible for you to!
Omelet muffins are a great way to use up leftoverroasted vegetablestoo.
verify to wrap each muffin individually in plastic wrap before storing.
To reheat, thaw, if necessary, and remove plastic wrap.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
