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Need a Quick, Easy, High Protein Breakfast On The Go? Try an Omelette Muffin!

omelette muffin
JoyFM / Laura Daniels

As I’ve mentioned before, I currently lead an Atkins lifestyle (i.e., high protein, no sugar, low carbs) and have lost almost nine pounds in the past four weeks.  (You quick-fixers, just so you know, the healthy average weight loss is .5-2 pounds a week, so while it may not seem like much to you, it’s a quite healthy rate.)

Every day I try to come up with high-protein, healthier versions of take-with-you meals, and this is my latest creation — the omelette muffin! Once they’re cooked fully, you can refrigerate for a few days, then just grab them on the way out the door, re-heat in the office microwave, and voila!  All your coworkers will be jealous at the delicious smells coming from the kitchen (mine were)!

Omelette Muffins

Ingredients (12 muffins)

12 eggs
Splash (maybe 1/4 cup) of milk or water
1 small onion, diced
1/2 each – red, green, yellow, orange peppers (to taste), diced
1 3/4 cup shredded cheese
Salt and pepper to taste
12 strips bacon

Pre-heat oven to 350

Cook the bacon about 5 minutes in a fry pan, enough that it’s cooked thru but not crispy…still pliable.  Rest on paper towel-lined plate for a few minutes.  When they’re cool enough to touch, place one strip of bacon in each muffin tin, lining around the outside of the cup.

Mix eggs, etc. in a bowl, and use a ladle (so it’s a little less messy) to fill each bacon-lined cup.  Leave about 1/4 inch to the top, because they will puff up.

Bake about 30-35 minutes until top is golden brown.  Let cool in pan about 5 minutes, and carefully remove each “omelette muffin”.

Serve and enjoy!

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