Looking for a really hearty breakfast that’s also easy to grab and eat quickly? You’ll want to try these Bacon Omelet Bites.
They are filling, packed with great nutrition, and so delicious!
Jesse made them for the first time last week and they are a winner recipe. I know we’ll be making them over and over again. Best of all, these are gluten-free and Trim-Healthy-Mama friendly!
You could leave out the chicken or bacon to cut down the recipe costs by quite a bit. You could also add other veggies — like spinach or broccoli. These would also be yummy with some shredded cheese mixed in or sprinkled on top.
Protein-Packed Bacon Omelet Bites
- 4 whole eggs*
- 12 egg whites*
- 2 cups diced cooked chicken
- 12 slices bacon cooked (not crispy), diced (We like cook bacon on a wire rack in the oven with a foil-covered jelly roll pan underneath it to catch the drippings.)
- One pepper (green, red, or yellow), chopped (You could use half green and half red for a festive look!)
- Salt and pepper
- Nonstick cooking spray
Preheat the oven to 350°F. Grease or spray muffin tins, or lined with foil or foil cupcake liners (we didn’t use liners and I think it’d make it a lot easier for these to come out of the pan).
Using a fork or beaters, thoroughly mix the whole eggs and egg whites. Add salt and pepper, chopped red and green peppers, bacon, and diced chicken. Mix well and then use a soup ladle to fill each muffin tins with some of the egg mixture.
Bake at 350 degrees at 30 to 35 minutes, until the eggs are fluffy and slightly browned.
*If you you’re not watching your fat intake, you can use 10-12 whole eggs in place of the 4 eggs + 12 egg whites.
Makes 12 omelet bites. Recipe adapted from Men’s Health.
What are some of your family’s favorite filling breakfasts?