Jump to Recipe

I love a good "protein in the morning" moment. Seriously, it took me way too long to realize that if I start the day with protein I feel so much better than if I just cram a bunch of carbs in my face. Eggs are a great way to start the day, but honestly, the appeal of so many carb-heavy breakfast options is the convenience. Let's face it, an omelette is not part of a convenient morning. However, these roasted red pepper baked omelette muffins, while not properly being made in an omelette pan, have all the protein of eggs and all the convenience of muffins. Plus, my pre-schooler will willingly eat spinach in this form. Shoot, my husband will willingly eat eggs in this form!

How to make roasted red pepper baked omelette muffins

The first step in making these muffins is to cook the bacon. I like to toss my bacon in the oven on a sheet pan. It requires no babysitting and keeps me from inadvertently splashing hot bacon grease onto myself. For this batch I ran the bacon through at 350 degrees for 20 minutes.

Next, using a little of the leftover bacon grease, saute the spinach. The spinach will cook down very quickly. When it is full wilted, remove to a tea or paper towel. When the spinach has cooled, wrap it in the towel and squeeze out some of the moisture. Proceed to chopping the bacon and spinach.

In a large bowl, add all of the eggs. Beat them with a whisk or fork until they are all pale yellow (no bits of white still floating around). Add in all of the remaining ingredients and seasonings before stirring to combine.

The star of this recipe is, of course, the roasted red bell pepper. When I was testing this recipe, I had one goal in mind: make these as flavorful as possible without cheese. The roasted red pepper does just that! It packs a lot of flavor-punch and I didn't miss cheese at all.

While there are many reasons a person might need to go dairy free (a milk allergy, lactose intolerance, veganism, etc), I am currently eating dairy free to help my breastfed baby. He's had a lot of stomach issues in his early life and the best way to find out if he is suffering from a milk allergy is to follow an elimination diet. Enjoy the upcoming dairy free recipes.

Use a 1/4 cup measure to spoon the egg mixture into a greased silicone muffin pan. Bake in the oven at 350 degrees for about 25 minutes, or until the eggs are completely set.

Tips and Tricks

Silicone Muffin Pan

Okay, so the picture above is a metal muffin tin. I used it purely for the photo. My silicone muffin pan is bright red and doesn't have the "cuteness factor". However, the roasted red pepper baked omelette muffins pop right out of the pan, so its looks can be easily overlooked. Silicone muffin liners would also work well for this recipe. Paper muffin cups will tear because of how wet the eggs are. A metal muffin tin can be used, but a lot of the egg will stick to the pan.

Bacon

Bacon could easily be substituted for any kind of meat you enjoy - prosciutto and breakfast sausage would be my first thoughts. This recipe calls for sauteing the spinach in bacon grease, but olive oil or any cooking oil will suffice.

Roasted Red Pepper

There are several jarred roasted red pepper brands, but I do find myself gravitating to the Mezzetta brand. These give much of the flavor to these muffins! Fresh bell peppers are a bit more bitter and will not have the same texture. You could roast your own peppers, but they won't have quite the same salt content so you may need to make adjustments to the flavor.

Almond Milk

I chose to use plain, unsweetened almond milk for this recipe because it is what was in my refrigerator. Any kind of unsweetened milk will work (stay away from the vanilla flavored ones!). Even regular, dairy-full milk will work! Almond milk helped further my goal of dairy-free breastfeeding.

Meal Prep

These can stay in the refrigerator for a few days after being made and warmed up in the morning for breakfast. They also freeze very well! You can just toss them into a freezer bag if only freezing for a short time (2-3 weeks). For a longer freeze time (up to 3 months), individually wrap each muffin in cling wrap before placing in a freezer bag or food storage container. They reheat in the microwave for 1-2 minutes from frozen.

The Recipe

Ingredients:
4 strips bacon, cooked and chopped
5oz spinach, sauteed and chopped
8 eggs
1/3 cup roasted red pepper
1/2 tsp seasoned salt
1/4 tsp ground black pepper
1/4 cup unsweetened almond milk

1. Preheat oven to 350 degrees.
2. Cook bacon and reserve 1-2 tsp of grease. Chop when cool.
3. Saute spinach in bacon grease, set aside to cool.
4. In a large bowl, beat the eggs until well-combined and a pale yellow.
5. Squeeze moisture from spinach and chop.
6. Add spinach and all other remaining ingredients into eggs. Stir to combine.
7. Using 1/4 cup measure, put egg mixture into greased silicone muffin pan.
8. Bake for 25 minutes, or until eggs are set.
9. Cool and serve or freeze.