Loaded Baked Omelet Muffins

Loaded Baked Omelet Muffins are a delicious and convenient Paleo breakfast option. Packed with vegetables and bacon, these muffins are easy to make and perfect for meal prep. They are gluten-free, dairy-free, and full of flavor.

Ingredients:

• 6 large eggs
• 1/4 cup almond milk
• 1 cup diced bell peppers
• 1 cup diced onions
• 1 cup diced tomatoes
• 1 cup diced cooked bacon
• 1/2 cup chopped spinach
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• Coconut oil or ghee for greasing muffin tin

Instructions:

Preheat your oven to 350F 175C

In a bowl, whisk together the eggs, almond milk, salt, black pepper, garlic powder, and paprika until well combined

Grease a muffin tin with coconut oil or ghee to prevent sticking

Divide the diced bell peppers, onions, tomatoes, bacon, and spinach evenly among the muffin tin cups

Pour the egg mixture over the ingredients in each muffin cup, filling each cup about 2/3 full

Bake in the preheated oven for 20-25 minutes, or until the omelet muffins are set and slightly golden on top

Remove from the oven and let cool for a few minutes before carefully removing the muffins from the tin

Serve hot or refrigerate for later use