Who loves breakfast? I DO!

These Baked Omelette Muffins are loaded with all your breakfast favorites! This simple make-ahead recipe is perfect for busy mornings, weekend brunch, or even holidays and is sure to be a hit with family and friends!

(Courtesy of The Busy Baker)

Prep Time 15 minutes | Cook Time 10 minutes | Total Time 25 minutes

Yield: 12 muffins 

INGREDIENTS:

• 10 eggs

• 1/4 cup low fat milk

• salt and pepper to taste

• 1 red bell pepper, diced

• 1/3 cup thinly sliced green onion

• 6 strips bacon, cooked and crumbled

• 1 cup shredded cheddar cheese

INSTRUCTIONS:

1. Preheat your oven to 350 degrees Fahrenheit and grease a 12-cup muffin tin with baking spray.

2. Whisk together the eggs, milk, salt and pepper until well combined, then set aside.

3. Divide the diced bell pepper among the 12 muffin cups and do the same for the green onion, bacon and cheese.

4. Pour the egg mixture into each of the muffin cups until they’re about 3/4 full.

5. Bake for 10-13 minutes at 350 degrees Fahrenheit, or until the egg muffins are cooked through completely.

6. Serve immediately, or store in an airtight container in the fridge for up to three days for an easy on-the-go breakfast idea. Reheat before serving.