Delicious Veggie Omelet Muffins

Recipe posted in: Healthy Sides & Snacks

We can’t decide what’s best about these omelet muffins—their delicious flavor or the fact that they’re so simple to make! Either way, they make for a tasty breakfast on the go. Whip up a batch over the weekend and you’ll be all set for your healthy week ahead.

Transcript:
I love these egg and veggie muffins because you make them once and you have breakfast the rest of the week. We’ll need eight whole eggs. Whisk them together. Next you are going to add in some chopped broccoli, some diced red peppers, and some diced onions. Mix it up again. Then we’re ready to portion them into the muffin pan. Spray the pan lightly with some cooking spray. Then you’ll portion out the egg and veggie mix in each pan section. Finally you’re going to sprinkle some cheese on each of the egg muffins. Put these in the oven at 375 for eighteen to twenty minutes. When they’re finished they’ll be firm enough that you can pop them right out of the muffin tin. You can eat them right away, or you can store the rest of them in an airtight container in the refrigerator. They’re usually good for about a week. We have paired it with the honey wheat bagel for a quick grab and go breakfast. Share your veggie sexy Nutrisystem Recipe with us on Facebook and Twitter. For Nutrisystem, I’m Kristen Flynn.

 

Servings: Makes 12 muffins

On Nutrisystem, Count As: One muffin counts as one PowerFuel

Ingredients:

  • 8 large eggs
  • 1 ½ cups chopped broccoli
  • 1 cup diced red peppers
  • 1/2 cup diced onions
  • 3/4 cup low-fat shredded cheddar cheese
  • Pepper, to taste

Directions:

  1. Preheat oven to 375 F. Spray a non-stick, 12-cup regular muffin pan with zero-calorie cooking spray.
  2. In a large bowl add broccoli, red peppers and diced onions, then mix thoroughly.
  3. Loosely pile about 3 tablespoons of vegetable mixture (broccoli, peppers, and onions) into to each muffin cavity, or enough so that each is filled to about 2/3 full; equally distribute filling mixture among cavities until gone.
  4. In a 2-cup glass measuring cup, crack the eggs and lightly beat with whisk.
  5. Add pepper to taste, and whisk to combine.
  6. Pour about 2-3 tablespoons of egg into each cavity, equally distributing among the cavities. They will be about 3/4 full after being topped off with egg.
  7. Top each cup with a generous pinch of cheese.
  8. Bake for about 18 to 20 minutes, or until muffins are set, cooked through and lightly golden. They will puff in the oven, but sink upon cooling. Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing.
  9. Use a knife or spoon to pop the muffin from the tray. Keep muffins in fridge in a tightly sealed container (muffins usually keep for about 1 week).