Make-Ahead Omelet “Muffins”

My weekday breakfast routine has gotten a little stale.  For I-can’t-remember-how-long, I’ve been having yogurt and granola at my desk.  It’s time to switch things up.

These little omelet “muffins” are perfect for quickly grabbing, heating, and running out the door in the morning.  I’ll be having them all week and then making more =)

This recipe, modified a bit, comes from The Skinnytaste Cookbook

You’ll need (makes 12 “muffins”; 2 muffins per serving):

• cooking spray
• 1 tbs olive oil
• 3 cloves of garlic
• 2 handfuls of kale, washed and roughly chopped
• 1/2 cup bell peppers, diced
• 6 large eggs
• 6 large egg whites
• salt and pepper, to taste
• 1/4 cup feta cheese

Preheat the oven to 350 degrees F.  Lightly spray a muffin tine with cooking spray.  Set aside.

In a skillet, heat the olive oil.  Add the garlic, kale, and bell peppers.  Sauté for a few minutes until the vegetables are tender.  Remove from the heat.

In a medium bowl, or large measuring cup, whisk the eggs and egg whites along with the salt and pepper.  Add the sautéed vegetables and feta cheese.  Mix well.

Pour an equal amount of egg mixture into each of the muffin cups (~1/4 cup) and place the pan in the oven.

Bake for 20-24 minutes.

Use whatever fillings you like.  I just happened to have kale and bell peppers on hand.  My brother makes these, too, and recommends spinach, onions, shredded cheese, and sun dried tomatoes.

These little muffins can be stored in the refrigerator for about a week and gently reheated when it comes time to eat.  Otherwise, you’ll want to freeze them by wrapping the individual muffins in plastic wrap and popping them into the freezer.  To reheat, unwrap the frozen egg muffins and microwave for about a minute.

UPDATE: A few people have asked what they should do with the leftover egg yolks.  There are a few options:

1) Reduce the number of eggs overall (to maybe 9?) and just use all whole eggs

2) Make homemade ice cream!

3) Make lemon curd!

4) Any of these ideas from The Kitchn