Breakfast Omelet Muffins

Breakfast Omelet Muffins

These Breakfast Omelet Muffins are light and fluffy and very flavorful!  They are great to make up ahead of time to heat up for a healthy morning breakfast. I actually got this recipe from: http://scdfoodie.com/scd-breakfast-omellete-muffins. The ingredients and steps are as follows:

Ingredients:

- 8 eggs
- 1/2 cup of Almond Milk
- 1/2 cup of Roma Tomatoes (chopped)
- 1/2 cup of Red Bell Peppers (chopped)
- 1/2 cup of Yellow Bell Peppers (chopped)
- 1/2 cup of Green Onions (chopped)
- 1/2 cup of Bacon (fried & chopped)
- Salt & Pepper to taste
- Coconut Spray Oil

Other options for Veggies/Meat; Chopped- jalapeno, black olive, ham, turkey and sausage.

Directions:

     Preheat oven to 325 degrees and spray your muffin pan with the Coconut Spray Oil.  Scramble the eggs and almond milk together in a bowl and add the salt and pepper.  Place equal amounts of veggies and bacon on the bottom of each muffin.  Pour the egg and almond milk mixture over all of the veggies/bacon, almost filled to the top.  You should be able to get your pan to the oven without spilling any of the egg.
     Bake until tops are firm. About 30 minutes or until done.  Makes 12 Breakfast Omelet Muffins. Serve with grapes and blackberries or your choice of fruit.

Enjoy!