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OMELET MUFFINS #omelet #healthy #diet #keto #paleo

OMELET MUFFINS #omelet #healthy #diet #keto #paleo

These prepared omelet biscuits are a simple and versatile breakfast. They are stacked with your preferred omelet fillings and made into chomp measured biscuit structure.

When I am attempting to eat healthy, I center a great deal around breakfast. Since what I eat before anything else certainly sets the tone for the remainder of the day. On the off chance that I begin off the morning eating something sound, I'm bound to use sound judgment the remainder of the day. On the off chance that I begin the morning even with a minor cheat, at that point it just snowballs into a few additional cheats for the duration of the day.

On a related note, my mother was informing me regarding a weight reduction diet she began doing where the principal thing she eats toward the beginning of the day must be protein. At that point she can eat regularly for the remainder of the day. Has anybody heard or attempted this eating regimen? I haven't attempted it myself however it is by all accounts working for her.

These omelet biscuits are an extraordinary method to begin your morning. The egg biscuits are loaded up with omelet fixings like cheddar, chime peppers, spinach and scallions. You can likewise include ham or bacon as well.

OMELET MUFFINS #omelet #healthy #diet #keto #paleo

Also try our recipe : Turkey Avocado Ranch Club Wraps #diet #delicious #avocado #lowcarb #yummy

Ingredients:
  •  8 large eggs
  •  1/2 cup milk I use skim or low fat, but whole milk also works
  •  1 cup shredded cheddar cheese
  •  1 cup bell peppers diced (I used a mix of red, orange and green)
  •  1/2 cup baby spinach roughly chopped
  •  1/4 tsp salt
  •  2 scallions thinly sliced

Directions:
  1. Preheat oven to 350°F. Grease the interior of a nonstick muffin pan.
  2. In a medium bowl, add eggs and milk. Whisk until uniform. Stir in cheese, bell peppers, spinach, salt, scallions and any other omelet ingredients you are adding.
  3. Scoop batter into muffin tin, filling them almost to the rim. You should have enough batter for 12 muffins.
  4. Bake for about 20-25 minutes, or until eggs are cooked. The muffins will initially be very puffy, but will sink back down when they cool.
  5. Use a thin spatula to loosen edges of muffins to remove them from the pan. Eat while warm. Store uneaten muffins in fridge or freezer.
Source : bit.ly/2YZRRhZ

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