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Green chili-bacon omelet muffins are perfect for busy mornings

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

These little green chili-bacon omelet muffins are the perfect grab-and-go breakfast

Woke up late? In a rush to get the kids out the door to school? These simple issues can keep you from eating a healthy, filling breakfast — until now. These super-easy omelet cups are filled with diced bacon, spicy green chili peppers, onions and cheese, and the best part is you can make them ahead of time.

These little green chili-bacon omelet muffins are the perfect grab-and-go breakfast

Make these on Sunday before your week begins, and simply store them in an airtight container, then lightly heat when ready to enjoy. If you aren't a fan of the spicy chili peppers, then simply omit them, or create your very own version. These are the perfect breakfast bites for the whole family to enjoy.

These little green chili-bacon omelet muffins are the perfect grab-and-go breakfast

Easy green chili-bacon omelet muffins recipe

Make your breakfast and life easier with these mini omelet muffins full of spicy green chili peppers, chopped bacon, onions and cheese.

Yields 12-14

Prep time: 15 minutes | Bake time: 22 minutes | Total time: 37 minutes

Ingredients:

  • 6 whole eggs
  • 6 egg whites
  • 1/4 cup heavy whipping cream or half-and-half
  • 6 strips cooked bacon, chopped
  • 1 (4 ounce) can diced green chili peppers
  • 1/2 small sweet onion, minced
  • 1/2 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste

Directions:

  1. Preheat the oven to 375 degrees F, and spray a muffin pan with nonstick cooking spray.
  2. In a bowl, combine the whole eggs, egg whites and heavy cream, and mix until frothy.
  3. Fold in the chopped bacon, green chili peppers, onions, cheese and seasonings.
  4. Carefully fill each muffin cup with the egg mixture. Bake uncovered for 20 to 22 minutes or until the centers are completely cooked and the tops are golden brown.
  5. Remove from the oven, and serve warm or at room temperature.
  6. Store for up to 4 days in the refrigerator.

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