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Egg and Veggie Omelet Puffs

by Arielle J on June 16, 2014

cooking class and egg omelet puffs

This is a great dish to serve at a brunch because it doesn’t take much work at all – whisk eggs, add some veggies, cook and voila!

Check out the puffs in the back left corner…Mmmmm! Hardly any left because they were just so good!

Egg and Veggie Omelet Puffs
• 8 eggs
• 1/4 cup almond milk
• 1 cup chopped veggies (of choice: 1 cup kale stems, peppers, frozen spinach, mushrooms, basil, etc)
• 1 tsp olive oil, grapeseed oil or coconut oil
• 1/2 tsp sea salt
• 1/2 tsp pepper

1. Preheat oven to 400.
2. Coat 12-cup muffin tin with a touch of oil.
3. Whisk eggs, almond milk, sea salt, pepper and veggies.
5. Pour egg mixture into the muffin tin, filling each cup approx 3/4 full (allowing a little room for them to puff up).
6. Bake 12-14 minutes or until tops begin to brown and the egg puffs up.
7. Remove from the oven, run a knife along the inside edge to loosen each
puff, and transfer to plate.

Makes: 12 puffs. Pack up in a tupperware and eat for breakfast or lunch the rest of the week!

Check out the fancier version of these puffs here: My Broccoli and Cheese Tarlets featured on!

be yummy. be quick. be well.


be well,


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