Breakfast omelet muffins

healthy omelet muffins
Breakfast muffins are healthy, festive and easy.
I love it when your breakfast feels like dessert and with these muffins it feels like you’re eating a cupcake! They make sure you get some veggies and protein at the start of your day.
You can make a batch and just freeze them for later. And anther benefit: you can just use the leftovers you have in the fridge!
I’ve made a couple of varieties. All of the varieties are lactose free, fat free, sugar free and gluten free. And super healthy because they contain veggies!

breakfast egg muffins
For the version pictured above I mixed 6 eggs, a chopped red bell pepper and sliced spring onions. Mix it all in a big bowl and add salt or pepper if desired. This recipe makes 6 muffins, you can of course use less eggs if you want to make less muffins.


breakfast egg muffins veggie

For this vegetarian version I fried 3 big hands of kale for a couple of minutes and mixed it with 1 sweet pepper, 3 eggs and a bit of salt and pepper. Pour the mixture in 3 muffin tins and bake for 20 minutes at 180°C (350°F).


breakfast omelet muffins salmon

For this version I fried 3 hands of kale for a couple of minutes and mixed it with 1 spring onion, a few slices of smoked salmon, 3 eggs and a bit of salt and pepper.
This recipe is also for 3 muffins, and also needs to bake for 20 minutes at 180°C (350°F).

Check out this video I made with The Foodie Channel to show you how easy it is to make breakfast muffins:



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