Description
A delicious and easy-to-make Cheesy Veggie-Loaded Omelette Bomb, perfect for breakfast or a snack.
Ingredients
- 8 large eggs
- ¼ cup milk
- 1 cup shredded cheddar cheese, divided
- ½ cup diced red bell pepper
- ½ cup finely chopped spinach
- ¼ cup finely diced onion
- ¼ cup diced mushrooms
- ¼ cup diced tomato, seeds removed
- 2 tablespoons chopped green onions
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1 tablespoon olive oil or butter, for sautéing
- Nonstick cooking spray, for the muffin tin
Instructions
- Preheat your oven to 375°F. Lightly coat a 12-cup muffin tin with nonstick cooking spray, making sure the bottoms and sides are covered.
- Dice the bell pepper and onion, chop the spinach, and finely dice the mushrooms. Remove the seeds from the tomato to reduce excess moisture. Heat the olive oil or butter in a skillet over medium heat. Add the onion, bell pepper, and mushrooms. Cook for 3–4 minutes until slightly softened. Add the spinach and cook for another minute, just until wilted. Remove from the heat and allow the vegetables to cool slightly.
- In a large mixing bowl, whisk together the eggs, milk, garlic powder, paprika, salt, and black pepper until well combined and slightly frothy.
- Stir in the sautéed vegetables, diced tomato, green onions, and ¾ cup of the shredded cheddar cheese. Reserve the remaining ¼ cup for topping.
- Divide the egg mixture evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the remaining cheddar cheese over the tops. Avoid overfilling, as the eggs will puff up while baking.
- Bake for 18–22 minutes, or until the omelette bombs are puffed, lightly golden, and set in the center. The eggs should reach 160°F for food safety.
- Let the omelette bombs rest in the muffin tin for about 5 minutes. Run a small silicone spatula or butter knife around the edges, then carefully lift them out.
Notes
- Feel free to customize the vegetables based on your preference.
- These omelette bombs can be stored in the refrigerator for up to 3 days.
- Reheat in the microwave for a quick breakfast option.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 omelette bomb
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg