On-the-go Omelet Muffins

These delicious “muffins” can be prepared ahead of time and can be kept in the refrigerator for 5 days or the freezer for 6 months. Great for busy professionals and families!

Health Benefits:
  • Spinach is high in potassium which can help regulate blood pressure and mitigate the negative effects of excessive sodium intake.
  • Eggs and mushrooms are a couple of the food sources of vitamin D! This vitamin that is otherwise only gained from the sun helps build strong bones and improve immune health.
  • Consuming protein at breakfast is a great way to kick start your day and keep your hunger at bay, helping you stay fuller longer while building muscle strength.

  • 10 ct - eggs
  • 1/2 cup - milk
  • 2 cup - Spinach
  • 1/2 cup - cherry tomatoes, chopped
  • 1/2 tbsp - olive oil
  • 1/2 ct - onion, chopped
  • 6 oz - mushrooms, chopped
  • 1/2 tsp - salt
  • 1/2 tsp - Black pepper

  1. Preheat oven to 375 degrees and liberally grease a muffin tin with oil or cooking spray.
  2. Chop all vegetables.
  3. Saute onion and mushrooms until onions are translucent.
  4. Crack eggs into a large bowl, add milk, salt, and pepper. Mix until smooth. Stir in vegetables. Evenly pour mixture into greased muffin tin.
  5. Bake 15-20 minutes, or until eggs are set.
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