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Spinach and Pepper Omelet Muffins

Busy mornings don’t mean you have to skip a warm breakfast. Packed with veggies, these vegetarian, paleo, and keto-friendly omelets are portable and delicious.

Serves 12
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
61 calories per serving


> Cooking spray
> 10 large eggs
> 1 red bell pepper, seeded and finely chopped
> 1 cup frozen cut spinach, thawed and squeezed dry
> 2 green onions, finely chopped
> 1/4 tsp salt


Preheat oven to 325°F. Coat a 12-cup muffin tin liberally with the cooking spray.
In a large bowl, beat the eggs together. To bowl, add the bell pepper, spinach, green onions, salt, and ¼ cup water. Season with pepper.
Divide egg mixture among muffin cups. Bake 20–25 min., until eggs are set. Let stand 5 min. before removing from muffin tin.


Wrap omelets individually in plastic wrap and refrigerate up to 4–5 days. Remove from plastic wrap and microwave 1–2 min., until warm.

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