Omelet Muffins with Kale and Broccoli

This paleo omelet tastes great. It's easy to make and you can freeze the leftover muffins to reheat on the go for a quick breakfast. This recipe can also be infinitely modified by substituting different meats or veggies. Just make sure the meats are pre-cooked and the veggies are cut small enough to cook thoroughly within the 25 minute time frame.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 82 Calories

Ingredients

• ¼ teaspoon salt
• 8 eggs
• ¼ teaspoon ground black pepper
• 2 tablespoons heavy whipping cream
• ½ cup shredded Cheddar cheese (Optional)
• ¼ cup diced onion
• 1 cup finely chopped kale
• ½ cup finely chopped broccoli

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.

Step 3

Beat eggs, heavy cream, salt, and pepper in a bowl with an electric mixer. Fold in kale, broccoli, and onion until evenly mixed. Pour mixture into the prepared muffin tin, filling each cup 3/4 full.

Step 4

Melt cheese on top of muffins and serve.