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Recipe by Tova Lowenthal

Omelet Muffins

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Omelet Muffins
Dairy Dairy
Easy Easy
12 Servings
Allergens

Contains

- Dairy - Egg
20 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - No Refined Sugar - Low Carb - Keto

This recipe is a double winner. My kids were so excited when they were served muffins for lunch. I was equally happy when they came back for seconds!

Yield: 12 muffins

Ingredients

Omelet Muffins

  • 1 onion, finely diced

  • 1 pepper, finely diced

  • 1/2 cup shredded cheese

  • 8 eggs

Directions

1.

Preheat oven to 375 degrees Fahrenheit. Grease 12 muffin tins very well.

2.

Place some onion and pepper on the bottom of each muffin tin. Sprinkle some cheese on top of the vegetables.

3.

In a bowl, beat eggs with a fork. Add baking powder, salt, and milk. Pour into muffin cups, filling them almost full. Bake in preheated oven for 20 minutes or until set.

About:

www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

cheese easy prep eggs grab n go healthy kid-friendly kids kosher for passover lunch make ahead muffins omelets Pesach protein quick-and-easy Tova Lowenthal
Omelet Muffins

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Me
Me
2 months ago

Can I freeze them?

0
wpdiscuz   wpDiscuz

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