Proper preparation prevents poor performance. I don’t know about you but when I‘m short on time I find it easier to justify cheats- cheat meals and cheat snacks. Which is exactly why I decided to meal prep and put my favorite morning omelets ingredients in to my muffin pans and have low calorie, healthy muffins ready for breakfast on the go.
Breakfast Omelet Muffins
This is super simple and super yummy. I simply gathered my favorite omelet ingredients, I chose: baby spinach, yellow onion, green pepper, red pepper, yellow pepper, orange pepper and eggs (whole eggs I eat the yoke).
· I chopped the veggies
· Sautéed the onion and peppers on the stove top on a medium flame for about 5 minutes then added my baby spinach for an additional two minutes.
· Mixed the sautéed veggies and 1 dozen eggs
· Poured in to eighteen muffin pans
· Baked at 350 degrees for about 20 minutes
(Don’t forget to grease the muffin pans so the breakfast omelet muffins easily slide out, I prefer to use EVOO)
After they cool, I store them in my fridge. Best part is they take less time to warm up in my toaster oven then it takes my drip coffee to brew, and I have a healthy breakfast ready to go.