Busy Morning On-The-Go Breakfast Recipe

Total: 30m | Prep: 10m | Serves: 8

Nutritional Information: 89 calories, 6g fat, 108g cholesterol, 64mg sodium, 4g carbohydrates, 1g fiber, 6g protein, 95mg calcium

Busy school mornings mean it can be easy to skip breakfast. But you're in luck! These muffin-size oven omelets are easy to make and they look great! Prep and cook them over the weekend so they're ready to go for the whole week! They freeze well and are easy to reheat and eat. The recipe can also be changed to your own twist on the ingredients as you like.

Ingredients

10 ounces broccoli, chopped (or any other veggie)
4 eggs
¾ cup ricotta cheese
½ cup bell peppers, diced
1 scallion or green onion, chopped
2 drops hot sauce
½ teaspoon black pepper
8 foil baking cups

Preparation:

1. Preheat oven to 350 degrees.
2. Line muffin tin with foil baking cups and spray with cooking spray.
3. Whisk all ingredients in a bowl.
4. Spoon the mixture to fill each baking cup.
5. Bake 20 minutes, or until they feel firm to the touch in the center.
6. Cool 5 minutes on wire rack before eating.
7. Once cold, wrap extras in plastic wrap to store in a freezer-safe bag. You can reheat them to enjoy later.

SERVE & ENJOY!

For other fun and easy recipes, check out our cookbooks below:

Living Healthy Cookbook with Information about Urologic Cancers

Living Healthy: Fight Kidney Stones with Food Cookbook