Omelet Muffins

Name: Omelet Muffins
Ingredients: cooking spray; 1 pound bacon; 1 onion, chopped; 10 eggs, or more to taste; 1/4 cup milk (optional); 1 (6 ounce) package fresh spinach, chopped; 1 (8 ounce) package shredded Colby Jack cheese; 1 tablespoon hot pepper sauce (optional); 1 teaspoon Italian seasoning (optional); salt and ground black pepper to taste (optional)

10 ingredients

5 steps

Ingredients

cooking spray
1 pound bacon
1 onion, chopped
10 eggs, or more to taste
1/4 cup milk (optional)
1 (6 ounce) package fresh spinach, chopped
1 (8 ounce) package shredded Colby Jack cheese
1 tablespoon hot pepper sauce (optional)
1 teaspoon Italian seasoning (optional)
salt and ground black pepper to taste (optional)

Directions

1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 muffin tins. Line a baking sheet with aluminum foil.
2

Lay bacon strips in a single layer on the baking sheet. Bake in the preheated oven until browned and crisp, about 30 minutes. Reserve grease. Drain bacon slices on paper towels. Chop into small pieces.
3

Transfer bacon grease to a skillet. Cook onion in the skillet over medium heat until transparent. Drain on paper towels.
4

Whisk eggs and milk together in a bowl. Add bacon, onion, spinach, Colby Jack cheese, hot pepper sauce, Italian seasoning, salt, and pepper. Scoop mixture into muffin pans using an ice cream scoop, filling cups 3/4 full.
5

Bake in the preheated oven until muffins harden at the edges, about 50 minutes.