Western Omelette Muffins
Fully loaded Western Omelette Muffins are an easy make-ahead breakfast idea that will give you simple and portable breakfasts for a week!
A quick scan of my blog and you might notice that egg dishes are one of my favourite make-ahead breakfast ideas; my Spinach Breakfast Casserole and my Breakfast Egg Bake are staples in my kitchen. The reason I love them so much is because I think they are such a filling way to start the day. Eggs have a bad reputation, and quite frankly I’m sick of it. It is a huge misconception that eggs are an unhealthy choice. In fact, I think people should be far more afraid of their store-bought cereals, granolas, breads and muffins than an innocent little egg! Eggs are a 100% natural food that and are one of the most nutritious foods on the planet. A single whole egg contains 13 essential nutrients, 6 grams of protein, and is a rich in healthy omega-3 fats. As with any foods, the quality of the eggs you buy determines how nutritious they actually are, so here are a few things to look for.
- Organic: In the grocery store, shop for organic eggs whenever possible. Organic eggs come from hens raised in a free range system with access to the outdoors. Hens are fed a certified organic feed.
- Pasture-Raised: Go beyond organic and look for pasture-raised eggs. Pasture-raised eggs ensure the hens spent time outside, weather permitting in Canada, as well as on the barn floor.
- Local Farms: In my opinion, the best way to buy eggs is directly from a local farm or farmers market. Organic and pasture-raised eggs are often available from local farms providing some of the freshest and best quality eggs around.
Egg labelling can get really confusing with buzz words like ‘enriched’, ‘omega-3’, ‘free-run’ and ‘free-range’, so the more you know, the more you know what to look for. Check out this great Guide to Buying Eggs from the Canadian Egg Farmers so you are well equipped to make informed decisions. These Western Omelette Muffins are quick to prepare and make a great on-the-go breakfast option, but also as a simple school or office lunch.
Western Omelette Muffins
These Western Omelette Muffins are a simple breakfast recipe that everyone will love. I find pre-cooking the vegetables helps make them a little more tender once the omelette muffins are cooked, and you can truly add any vegetables you like.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Breakfast
- Cuisine: Paleo, Gluten-Free
- 12 eggs
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/4 red onion, minced
- 4 pieces bacon or ham
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground pepper
- 1/2 cup milk (optional)
- Preheat the oven to 375°F.
- In a skillet on medium heat, cook the bacon until crispy. Once cooked, remove from pan and set aside on paper towel to remove any excess oil.
- In the same pan, add the diced bell peppers and onion and cook until soft and tender, about 5 minutes. Once soft, remove from the heat and set aside.
- While the vegetables are cooking, prepare the eggs. Crack the eggs into a large bowl or measuring cup, season with salt and pepper, and whisk to combine. If you are adding milk, combine and whisk it with the eggs at this point.
- Grease the muffin tin. Add a very small amount of butter or olive oil to each muffin cup, just enough to ensure the egg muffins don’t stick once they are cooked. You can also use muffins liner if you wish.
- Spread the vegetable mixture evening across all 12 muffin cups. Roughly chop cooked bacon into bite size pieces and portion across muffin cups as well.
- Give the eggs another good whisk and pour the egg mixture evenly into each muffin tin.
- Transfer the muffin tray to the oven and bake for 20 minutes, or until muffins are cooked all the way thru.
- Once cooked, remove muffins from the oven and allow to cool. Once cooled, removed muffins from their tins.
- The omelette muffins can be stored in the fridge for 3-5 days.
- Serve warm or cold, and enjoy!