Recipe of the week: Cupcake Tin Omelets

Recipe of the week: Cupcake Tin  Omelets

Sabrina Mastronardo

Photo by Sabrina Mastronardo ‘15| Arts Editor

 

No time to cook breakfast in the morning? Make these to-go omelets in a cupcake tin over the weekend. They’ll keep in the fridge for a week, so you’ll have an effortless, protein-packed breakfast every morning. Customize them to your taste, adding in vegetables, meat and cheese of your choice.

Ingredients:
4 cups steamed broccoli florets, or vegetable of choiceCooked bacon, ham, sausage, or meat of choice
4 whole large eggs
1 cup egg whites
1/2 shredded cheddar cheese, or cheese of choice
salt and fresh pepper
cooking spray

Directions:
Preheat oven to 350°.
Spray muffin tins with cooking spray
Beat eggs, meats, and vegetables in medium bowl
Add in salt and pepper to taste
Pour egg and vegetable mixture into cupcake tins, ½ full
Top each tin with shredded cheese
Cook, about 20- 25 minutes
Can store in airtight container or Ziploc bag in the refrigerator. Reheat and enjoy during the week.