Veggie Charged Omelet Muffins
slices of bacon, chopped
large shallots, minced
fresh thyme, chopped
salt & pepper to taste
muffin cup liners
Preheat oven to 350 degrees.
In a saute pan, partially cook chopped bacon
Add shallots and cook for 2 mins
Add mushrooms to the bacon/shallot mixture and cook for 2-3 mins
Add spinach and cook til wilted
Add chopped thyme, salt & pepper to taste. Cool
In a large bowl, beat the eggs.
Line muffin tins with paper liners or generously grease with butter or coconut oil.
Add the cooled meat/veggie mixture and stir to combine.
Spoon or scoop into the muffin cups.
Bake for 18-20 minutes until a knife inserted into the center of an muffin/omelet comes out almost clean.
Remove the omelets from the muffin cups and serve, or cool completely and store for another day. You can reheat in toaster or conventional oven.
You can put any type of veggie in this bad boy. Pick 3-5 of your favorites and have at it!