Need a Quick, Easy, High Protein Breakfast On The Go? Try an Omelette Muffin!
As I’ve mentioned before, I currently lead an Atkins lifestyle (i.e., high protein, no sugar, low carbs) and have lost almost nine pounds in the past four weeks. (You quick-fixers, just so you know, the healthy average weight loss is .5-2 pounds a week, so while it may not seem like much to you, it’s a quite healthy rate.)
Every day I try to come up with high-protein, healthier versions of take-with-you meals, and this is my latest creation — the omelette muffin! Once they’re cooked fully, you can refrigerate for a few days, then just grab them on the way out the door, re-heat in the office microwave, and voila! All your coworkers will be jealous at the delicious smells coming from the kitchen (mine were)!
Ingredients (12 muffins)
Splash (maybe 1/4 cup) of milk or water
1 small onion, diced
1/2 each – red, green, yellow, orange peppers (to taste), diced
1 3/4 cup shredded cheese
Salt and pepper to taste
12 strips bacon
Pre-heat oven to 350
Cook the bacon about 5 minutes in a fry pan, enough that it’s cooked thru but not crispy…still pliable. Rest on paper towel-lined plate for a few minutes. When they’re cool enough to touch, place one strip of bacon in each muffin tin, lining around the outside of the cup.
Mix eggs, etc. in a bowl, and use a ladle (so it’s a little less messy) to fill each bacon-lined cup. Leave about 1/4 inch to the top, because they will puff up.
Bake about 30-35 minutes until top is golden brown. Let cool in pan about 5 minutes, and carefully remove each “omelette muffin”.
Serve and enjoy!