Omelette muffins were one of the first things I made as a newbie low carber 5 years ago. Because I had a new baby then, I wanted something I could make a bunch of at one time and then be able to easily reheat throughout the week at any time. These were the epitome of quick, easy, and convenient!
It couldn't be more simple. Crack as many eggs as you'd like (I usually use about 8-10) into a large bowl, whisk the eggs and then add whatever you'd normally want in an omelette...cheese, cooked bacon, cooked sausage, bell peppers, veggies, mushrooms, etc. Your choice.
Then, spoon or pour the egg mixture into greased muffin tins. If your omelette extras settle to the bottom of your bowl, you can scoop it out and place it in muffin tins that you think didn't get enough of something.
Bake at 350 for 10-15 minutes or until they don't wiggle anymore.
Store in ziplock baggies for up to a week in the fridge. Reheat as needed.
Happy Low Carbing!