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Baked Mini-Omelettes

Another really easy breakfast to-go.

Eggs are a great source of protein and also contain other nutrients that are important for health.

Lately eggs have been getting some bad press because they contain cholesterol and high cholesterol is associated with cardiovascular disease. However, eggs also contain a lot of great nutrients like omega-3 fatty acids and protein (!!!). Eggs are also cheap and really easy to make, so taking them out of your diet might create a major inconvenience.

Now, I’m not recommending that you eat a dozen eggs every day. If you’re not at major risk for heart disease and you don’t have high cholesterol, eggs probably aren’t something you need to worry about. So, enjoy these mini-egg omelettes!

For this recipe, I just use whatever ingredients I use when I make an omelette. Usually broccoli, turkey bacon, peppers, cheese, and onion. Just mix it up and use whatever combinations you like!


Makes 6 mini-omelettes

Time: 40 minutes


  • 6-8 pieces of frozen broccoli, diced

  • 2 slices of cooked turkey bacon, diced

  • 1/4 cup cheddar cheese, shredded

  • 1/4 onion, diced

  • 4 eggs

  • 1/4 cup milk

  • salt, pepper & paprika for seasoning


  1. Fill muffin trays halfway with vegetables, meat and/or cheese.

  2. Crack eggs in a small bowl and beat together with milk.

  3. Pour egg-milk mixture into muffin tins.

  4. Season with salt, pepper and paprika.

  5. Bake at 350 for 20-25 minutes.

  6. Serve with sriracha if you like heat.

  7. Leftovers can be frozen for a few weeks or stored in the refrigerator for 2-3 days.

Calories per serving: 80

Carbohydrates per serving: 2.2g

Protein per serving: 7g

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