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Breakfast is often touted as the most important meal of the day, and for good reason. It is the first opportunity to fuel our bodies after a night of fasting, setting the tone for our energy levels, focus, and mood throughout the day. Among the myriad of breakfast options available, mini breakfast omelets stand out for their versatility, flavor, and ease of preparation. These delightful little bites are more than just a trendy dish; they encapsulate the essence of a nutritious morning meal, packed with protein and fresh vegetables.

Mini Breakfast Omelets

Start your day right with fluffy mini breakfast omelets! These delightful bite-sized dishes are not only easy to prepare but also customizable to suit any taste. Packed with protein and fresh veggies, they provide a nutritious start to your morning. Perfect for busy schedules, you can whip them up in no time or make them ahead for meal prep. Enjoy a balanced breakfast that fuels your day with endless flavor variations!
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Ingredients
  

6 large eggs

1/4 cup milk

1/2 cup diced bell peppers (mix of red and green)

1/2 cup finely chopped onions

1/2 cup chopped fresh spinach

1/2 cup shredded cheese (cheddar or your choice)

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

Cooking spray or olive oil for greasing the muffin tin

Optional toppings: diced tomatoes, fresh herbs, avocado slices

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin with cooking spray or a light coating of olive oil to prevent sticking.

    Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until well combined. Stir in the salt, black pepper, and garlic powder.

      Add the Veggies: Gently fold in the diced bell peppers, chopped onions, and fresh spinach, making sure they are evenly distributed into the egg mixture.

        Fill the Muffin Tin: Pour the egg mixture into each muffin cup, filling them about 2/3 full. This will allow room for the omelets to puff up while baking.

          Add Cheese: Sprinkle the shredded cheese evenly on top of each filled muffin cup. You can mix the cheese into the mixture before pouring, if preferred.

            Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until the omelets have puffed up and a toothpick inserted in the center comes out clean.

              Cool and Remove: Once baked, remove the muffin tin from the oven and let it cool for a few minutes. Use a small spatula to gently lift each mini omelet out of the tin.

                Serve: Serve warm as-is, or top with diced tomatoes, fresh herbs, or avocado slices for an extra flavor kick. Enjoy your delicious and healthy mini breakfast omelets!

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12