Busy weekday mornings just got a whole lot easier.
In less than half an hour, you can whip up a batch of these cute and healthy mini omelets. Make them over the weekend and pop them in the freezer, then thaw a couple overnight and grab them on your way out the door in the morning.
Best of all, you can customize their fillings — add as much meat and cheese, and as many vegetables as you’d like!
To make the omelets, coat a muffin tin with cooking spray and add the fillings. Whisk together seven eggs, two tablespoons of milk or cream, and some salt and pepper, then pour the mixture evenly into the muffin tin. Bake at 350 degrees for 15 to 20 minutes.