Omelet on-the-go

Who has time to cook a hot breakfast every single morning?! Not me, that's for sure. I am notorious for skipping breakfast and have always found it a challenge to stay consistent in my breakfast routine. Funny how it's not hard to skip breakfast if there are donuts or bagels present :).

I made these savory, cheesy, and veggie-filled 'omelets' in a muffin tin so that they are super easy to grab and go! My husband and our 18-month-old son love them too which is a big win.

Makes 8 'omelets'

Ingredients:

6 eggs

1/4 cup shredded cheese (I used medium cheddar in these)

1 bunch green onion - diced

1/4 yellow onion - diced

1/2 cup baby spinach - chopped

1/2 red bell pepper - diced

2 cloves garlic - minced

1/2 tbsp garlic powder

1/2 tbsp onion powder

1 tsp paprika

1 tsp coarse salt

1 tsp black pepper

Instructions:

1. Preheat oven to 375 degrees.

2. Grease a muffin tin with butter or baking spray.

3. In a large mixing bowl, combine the eggs, cheese, garlic powder, paprika, coarse salt, and black pepper. Mix until combined.

4. Divide the yellow onion, spinach, bell pepper, and garlic into 8 molds in the muffin tin.

5. Carefully pour and divide the egg mixture into the 8 molds. Fill the molds about 3/4 of the way.

6. Sprinkle the green onions on top of each omelet.

7. Bake at 375 degrees for 15-20 minutes or until the eggs have set.

8. Let cool on a cooling rack and enjoy!

9. Making ahead? You can place the omelets in an airtight container in the fridge for up to 5 days. Just pop in the microwave for 15-20 seconds to reheat.