Meatless Monday: Spinach, Mushroom + Red Pepper Omelet Muffins


I love breakfast.  I have and always will be a breakfast person. Problem is, lately, I just don’t have time for the type of breakfast that I prefer to enjoy.  

Growing up it wouldn’t be unusual for my mom to make a full-on weekend breakfast during the week.  It ranged from strawberry waffles to eggs, toast and bacon.  She always stressed the importance of breakfast and it is something that became a habit and always stuck with me.  

As an adult, I found that when it comes to breakfast, eggs are my jam and if time allows, an omelet is my egg dish of choice.  Not only are they pretty easy to whip up but eggs are also the perfect way to refuel after a long run or a workout.  

Unfortunately, easy doesn’t always mean fast and with the limited time I’ve had lately, I needed to speed up the whole omelet process so I could enjoy my eggs on the go.  

Enter, Omelet Muffins.

Spinach, Mushroom & Red Pepper Omelet Muffins {gluten free, dairy free}

By whipping these up ahead of time, I am able to take them with me when I am rushing out the door meaning that I can still refuel and keep the hanger at bay without having to resort to something packaged and processed.

Meatless Monday: Spinach, Mushroom & Red Pepper Omelet Muffin {Gluten Free, Dairy Free}

While you can really make these with any veggie you please, I went for spinach, mushrooms and roasted red peppers because they are easy to incorporate and that’s what I was craving! I also might have a slight obsession with roasted red peppers. 

Spinach, Mushroom + Red Pepper Omelet Muffin {Gluten Free, Dairy Free} Meatless Monday: Spinach, Mushroom + Red Pepper Omelet Muffin {Gluten Free, Dairy Free}

SPINACH, MUSHROOM & RED PEPPER OMELET MUFFINS


Recipe 

Yields: 12 muffins

Ingredients: 

  • 4 oz mushrooms (any kind), chopped
  • 6 oz roasted red peppers, chopped
  • 3 oz baby spinach
  • 1 tbsp olive oil 
  • 6 eggs 
  • salt, to taste 
  • pepper, to taste 
  • garlic powder, to taste
  • onion powder, to taste 
You might also like:  5 Gluten Free Avocado Recipes for Cinco de Mayo

Directions: 

  1. Preheat oven to 350 degrees.
  2. In a large pan, heat olive oil then sautee mushrooms, red peppers and spinach for approximately 5 mins, remove from heat. 
  3. In a large bowl whisk together eggs then add in mushrooms, peppers and spinach. Season with salt, pepper, garlic and onion powder to taste. 
  4. Using a ladle, pour mixture into greased muffin tin filling about 3/4 of the way. 
  5. Place in oven and bake for approximately 20 minutes. 
  6. Remove, let cool & enjoy! :) 

 

Have a meatless recipe to share? Be sure to linkup with myself and Running On Happy

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This post is also linked up with Confessions of a Mother Runner & A Whisk and Two Wands for Meatless Monday. 


This recipe was originally shared in March 2015.

 

 


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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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