These Omelet Muffins are an excellent make-ahead breakfast snack. Bake 12 at a time in your muffin pan and you’ll have breakfast for the week.
I based mine on Mark Sisson’s recipe.
7 slices oven baked bacon
1 cup sweet peppers
4 large shaggy parasol mushrooms
pinch of salt + pepper
1 chopped garlic clove
1/4 cup shredded Tillamook pepperjack cheese
2 Tbsp heavy whipping cream
Put the bacon on parchment paper on a baking sheet in a cold oven. Then set oven to 425F. By the time the oven reaches 425 your bacon will be done. Turn off the oven and leave the bacon in for a bit longer until it reaches your preferred level of crispiness.
Let the oven cool a bit while you mix together all the other ingredients in a mixing bowl.
Pre-heat oven to 350F.
Spread EVOO or avocado oil into muffin pan.
Ladle egg mixture into muffin pan.
Bake for 15 - 20 minutes.
I’ll be making these for mountain biking, backpacking, and overland trips this fall.
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