Omelet Muffins
Description
This easy make-ahead recipe makes filling, grab-and-go omelet muffins full of cheese, spinach, onion, and bacon.
Ingredients
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cooking spray
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1 pound bacon
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1 onion, chopped
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10 eggs, or more to taste
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1/4 cup milk
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1 (6 ounce) package fresh spinach, chopped
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1 (8 ounce) package shredded Colby Jack cheese
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1 tablespoon hot pepper sauce
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1 teaspoon Italian seasoning
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1 pinch salt and ground black pepper to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 muffin tins. Line a baking sheet with aluminum foil.
2
Lay bacon strips in a single layer on the baking sheet. Bake in the preheated oven until browned and crisp, about 30 minutes. Reserve grease. Drain bacon slices on paper towels. Chop into small pieces.
3
Transfer bacon grease to a skillet. Cook onion in the skillet over medium heat until transparent. Drain on paper towels.
4
Whisk eggs and milk together in a bowl. Add bacon, onion, spinach, Colby Jack cheese, hot pepper sauce, Italian seasoning, salt, and pepper. Scoop mixture into muffin pans using an ice cream scoop, filling cups 3/4 full.
5
Bake in the preheated oven until muffins harden at the edges, about 50 minutes.