Breakfast goes mobile with these easy on-the-go Mini Omelets.
Going back to school calls for easy, on-the-go breakfast ideas that your kids can grab and eat on the way. These Mini Omelets are just the right size and are packed full of flavor. In the morning rush, don’t let skipping breakfast be an option. Nutritious Mini Omelets to-go can be prepared using the leftover veggies from dinner.
Leftover dinner vegetables ease your morning routine when you use them in muffin-sized Mini Omelets.
Prep time: 10
Cook time: 20 minutes
1⁄8 cup milk
2 cups diced, cooked vegetables (broccoli, carrots, bell peppers, etc.)
¼ teaspoon kosher salt
1⁄8 teaspoon ground black pepper
¼ cup shredded cheddar cheese
1. Preheat oven to 350°F.
2. Grease 8 muffin cups with cooking spray or line with paper baking cups.
3. Beat eggs and milk in a medium bowl. Add vegetables, salt and ground pepper.
4. Pour mixture into the muffin cups. Sprinkle with shredded cheddar cheese.
5. Bake for 18-20 minutes.
Written and photographed by Kristen Doyle, dineanddish.net