Short Fat Girl

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Omelet Muffin Cups Recipe

IMG_4350I’ve had a few of my fellow campers ask for the recipe for Kristy’s Omelet Muffin Cups, so I thought I would go ahead and post the recipe for everyone.

Kristy: “Here is what I did.  Didn’t really follow a recipe…you can add whatever you love.”

Use 12 muffin tin, preheat oven to 375 degrees.  Bake for 20 mins.

Take a lb of turkey bacon and cut it in half.  Spray muffin cups with olive oil spray.  Take 1 half piece, lay it across the bottom, take 2 other half pieces to make the sides.  The pieces overlap on the bottom creating a cup.  Do that for each of the 12 cups….you should have a few pieces of bacon leftover.

In a large bowl mix 1 cup of chopped raw broccoli, 1 cup of finely chopped raw mushrooms, 1 cup chopped raw spinach, and 6 eggs beaten well (ok to use 8 egg whites too)

Poor egg mixture into the muffin cups, and sprinkle a little cheddar cheese (optional) on top.

Viola!  Breakfast for days.  2 omelet cups = 1 egg.

You can use any veggies, even leftovers (I would reduce cook time if using previously cooked veggies)

Enjoy!

Updated: March 11, 2015 — 8:37 AM

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