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| Ari's Muffin Tin Omelets |
"These muffin tin omelets are my favourite breakfast--gluten free, low in energy, and very filling! I use them as breakfast inside the morning at the cross or with espresso. It's fast and a complete breakfast when you have to run out the door. This meal enables get a notable start to your day!"
Ingredients :
- cooking spray
- 1 (6 ounce) can black olives, chopped
- 1 (6 ounce) can chopped mushrooms
- 1 (five ounce) bundle sparkling spinach, chopped
- 1 bunch green onions, chopped
- 2 tablespoons floor turmeric
- 2 teaspoons paprika
- 2 teaspoons floor ginger
- 18 eggs
- 3 cups shredded Cheddar cheese, or to taste
- half of cup bacon bits (optional)
Instructions :
| Prep : 20M | Cook : 24M | Ready in : 45M |
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- Preheat the oven to 350 degrees F (a hundred seventy five stages C). Spray 12-cup muffin tins with cooking spray.
- Combine olives, mushrooms, spinach, and onions in a blending bowl. Add turmeric, paprika, and ginger. Add eggs and mix until blended. Fold in Cheddar cheese and bacon bits. Pour combination into the muffin tins.
- Bake within the preheated oven until eggs are set and cheese is lightly crisp, 22 to 26 mins. Let cool.
Notes :
- Use any cheese you want.
- You can store those in a zip-top bag once completely cooled or in a container so they don't warp. Place inside the refrigerator. Reheat within the microwave for 20-ish seconds.
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