THAT 6 AM ALARM! Do you start to hate the sound of it? Even if you set it for soothing waves, morning birds or classical music, the sound of it is downright jarring when you’re snuggled deep in the folds of your flannel sheets and it’s still pitch dark outside. Well, that’s why we invented Freezer Omelette Muffin Cups!
If you’ve got these bad boys in your freezer, there’s no reason to wake up at 6 AM to make breakfast for your teenagers before they head off to math class. Hit that snooze button and stay in bed until say, 6:10. Ha ha. Oh the life of a parent.
But seriously, Freezer Omelette Muffin Cups just might be your new best friend. You can make a ton of them in just a few minutes, freeze them and then simply hand one or two or five to your sleep-deprived zombie children as they shuffle out the door to make their 7:30 class. A blast of protein first thing and they might just be able to do a math problem or two! See what a good mom you are?
- 6 eggs
- 1/2 cup flour
- 1 tsp. baking powder
- 1 cup cottage cheese
- 1 cup plain Greek yogurt
- Salt and pepper
- Favorite omelette combos such as:
- tomato, bacon and cheddar
- spinach, feta and scallions
- mushrooms, green peppers and shallots
- Heat oven to 400 degrees.
- Whip eggs. Add all other ingredients (and any favorite additions such as our suggestions).
- Stir together well.
- Pu paper liners in 18 muffin tins. Fill almost to the tops with egg mixture.
- Bake 15-20 minutes, until toothpick comes out almost clean.
- Cool completely before freezing.
- TO THAW: Put in fridge overnight, on the counter for 30 minutes or in the microwave for 30 seconds