On-The-Go Omelet Muffins

I have a coworker who’s always thinking up really good ideas for new products. The problem is, they already exist.

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So far, she’s wanted to invent a dog collar that has a bow tie on it, and wipes that can be used in place of a shower after a run.

It’s fine though – she’s learning new things about the world every day. I feel a little bit of the same way with these omelet muffins. I know they’ve been a “thing” for awhile. I do. But I just discovered them and I’m not going to lie – it blew my mind a little.

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How could breakfast be this easy? These things even trump oatmeal for simplicity.

Mind. Blown.

Apparently it doesn’t take much.

What You Need:

  • 6-8 eggs, cracked into a large bowl
  • 1/2 cup diced red onion
  • 1/4 sliced scallions
  • 1 cup diced fresh tomato
  • 1 cup chopped fresh spinach
  • 1/4 cup chopped jalapenos (optional)
  • 1/2 tbsp black pepper
  • 1 tsp salt

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What You Do:

Preheat oven to 350F

Literally just crack the eggs and mix them with all the other stuff, pour into a muffin tin and bake for about 20 minutes or until they begin to brown and crisp on top.

Serve with ketchup or hot sauce or whatever.

Easy!

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