Breakfast: Mini Omelet Cups

31 Jan

I love breakfast. It kills me when I don’t get breakfast before work during the week. So I’ve come up with a way to get the perfect omelet bagel sandwich any morning! When you cook them ahead of time, it only takes 2 minutes to prepare on a busy weekday morning. I’ve had them three days in a row this week and they are super delicious!

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Mini Omelet Cups


  • 1 package frozen spinach
  • 6 eggs
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced onion
  • Dash of salt and pepper


  1. Preheat oven to 350 degrees
  2. Microwave frozen spinach as directed on package and drain excess liquid
  3. Spray muffin tin with cooking spray
  4. Combine eggs, cheese peppers, onion, spinach, salt and pepper
  5. Divide evenly in to 12 muffin cup tin
  6. Bake for 20 minutes or until knife inserted in the center comes out clean

Each mini omelet has 55 calories. If you add a mini whole wheat bagel the sandwich is around 175 calories. These can be frozen and reheated in the microwave. You can also substitute or add any vegetables you choose.

Adding an orange to this breakfast make it a complete meal, protein, vegetables, fruit and whole grains in one!


One Response to “Breakfast: Mini Omelet Cups”

  1. Sue Mitchell Russell 31.31.2013 at 5:59 pm #

    Oh, wow. This sounds wonderful! Thanks, Jill.

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