Muffin Tin Omelets

Do you get into a breakfast rut? I know I do. I'll eat toast with peanut butter and an apple for months until one day I suddenly crave steel cut oats. Then off I go with steel cut oats every morning. And on and on and on.

Since my current breakfast rut is carb heavy and it is rather unfortunately bathing suit season already, I wanted to switch things up a bit.

Please note: I am not seriously trying to diet or anything. I'd just rather save my carbs for things like doughnuts and beer…though that makes me sound more like Homer Simpson than I would like. Oh dear. Switch that to ice cream and beer. And cake!

I have seen variations of these muffin tin omelets all over in the last few years and never given them a try. They are fabulously easy in the mornings, and even my oldest loved them! My youngest is still in the midst of the "Suspicious of Anything Not Covered in Peanut Butter" breakfast stage so he turned his nose up at these. One out of two kids is still pretty good odds in my house though.

I kept the goat cheese from the original recipe, but mixed up the veggies a bit. I added in zucchini and baby tomatoes because I had them in my fridge, but I'm looking forward to playing around with this recipe quite a lot. That will help keep our breakfast routine fresh!

Goat Cheese, Spinach, Tomato and Zucchini Muffin Tin Omelets
adapted from Confections of a Foodie Bride

Ingredients:
8 eggs, lightly beaten
1/4 cup milk
4 oz crumbled goat cheese
2 tbsp olive oil
1 zucchini, sliced and each slice quartered
1 1/2 cups grape tomatoes, halved
2 cups baby spinach
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 350.

Prep muffin pan by heavily spraying with non-stick spray.

Whisk together eggs, milk, goat cheese and salt and pepper. Set aside.

Pour olive oil in a saucepan and sauté the zucchini and tomatoes until they are tender, about 7-10 minutes over medium heat. Add the spinach in and cook until it's all wilted.

Let mixture cool for a minute or two, then pour into the egg mixture. Stir until combined, and then fill each muffin tin. (About 1/4 cup each)

Bake for 25 minutes.

Let cool for a few minutes, then gently loosen edges of each muffin with a knife. After cooling a little more, gently ease each one out with a fork placed underneath it. Serve immediately or store in the fridge and re-heat in the morning.