I think it is about time for a Meatless Monday. I was apparently on a muffin kick last week. I made cornbread muffins. Then I decided to make these delicious breakfast omelette muffins. I think it was all secretly a plot against making some of the naughtier muffins that I have been thinking about. I can imagine that those will be rising up around here soon too.
These BOM are so easy to make. I love that I can make a dozen or more if I wanted to then just pop the extras in the fridge or freezer for another day. I know, it may be shocking but I don’t always feel like making breakfast. If I can pull these babies out it gives me incentive to not just guzzle all the coffee and call it a meal. Let’s get started now.
Veggie Breakfast Omelette Muffins
Normally when I do a little cooking in the kitchen I like to do a little sip, sippin. Since it is 8 am I am going to have to be doing that with my favourite coffee mug instead of a wine glass. Since coffee is the gasoline of life that is ok by me.
Ingredients :
8 eggs
1 cup green onions, diced
1 cup red pepper, diced
1/4 tsp salt
1/8 tsp black pepper
2 tbsp water
optional : a bit of cheddar, shredded for topping
I had wanted to put some veggie Italian sausage in these but it turned out we didn’t have any. Plus, as I was writing this while they were baking I realized I wanted to put some spinach in them and forgot. Oops. I am sure you can put whatever you want in these puppies. Like maybe some of you might want to put weird shizz like ham in them. wink wink
Directions :
Preheat oven to 350°F.
I combined all the ingredients in my mixer and mixed them up a bit. Hard work, I know.
Then I poured them out into my already greased muffin tray. I used coconut oil to grease because I heart that stuff to no end.
Then I topped with a bit of shredded cheddar because I was a mouse in another life.
