I think most people who work and need to commute in the morning hate having to cook breakfast, and hate skipping it even more. It's so early and all you want to do is spend that extra 10-15 minutes in bed rather than get up to cook. Who needs to eat anyway? Then it's two hours later and you're looking longingly at a Starbucks for the first time in your life and thinking "They have breakfast in there...sort of!"
Normally I would make breakfast burritos in a large batch, but since Chris is limiting his carbs we needed something that got the job done, was high in protein and didn't require me waking up to cook in the morning. These are the solution! Chris and I made them last night, and I ate mine this morning for breakfast. It was pretty delicious, despite having canned spinach (which is disgusting).
These are awesome because they're already broken up for individuals, and if you have to make them for a bunch of people you can customize them based on what people do/don't like. And they are super versatile!
We did sort of Mediterranean type thing: Spinach, cherry tomatoes, artichoke hearts, garlic, bacon and I topped mine with a little feta crumbled up. But it would be easy to do something more Spanish (topped with salsa and avocado) or something really traditional.
6 eggs (We used 4 regular eggs and 3 eggs worth of egg whites)
¼- ½ cup cooked meat, cut or crumbled into small pieces
½ cup diced vegetables
¼ tsp salt
1/8 tsp ground pepper
1/8 cup water
Optional: shredded cheese, onions,
and lightly drained salsa
1. Preheat oven to 350°F. Generously grease 6 muffin tins with butter or coconut oil
or for easier removal line with paper baking cups. The baking cups also help the
muffins hold their shape. If you don't have cups my Mom suggests sprinkling a little less than 1/8 of a tsp into the bottom of your muffin pan. It'll help keep the eggs from sticking to the bottom (which is the major problem we had).
2. In a bowl, beat the eggs. Add meat, vegetables, salt, ground pepper, and any other
ingredients and stir to combine.
3. Spoon or scoop into the muffin cups. Bake for 18–20 minutes until a knife inserted
into the center of an muffin/ omelet comes out almost clean. The omelets will
continue to cook for a minute or two after removed from the oven.
4. Remove the omelets from the muffin cups and serve, or cool completely and store
for another day
5. Makes 5-6 depending on the size of your muffin tin.
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