Breakfast On The Go: Omelette Muffins

A couple things to know:

1. Have a good muffin tin at your disposal. I don’t mind using metal tins, but for omelette muffins I prefer using a silicone pan like this one. They are easy to pop the muffins out of, and they are dishwasher safe.
2. Allow the muffins to completely cool to room temp before freezing. If you don’t, you’re allowing excess water to freeze along with the egg and it can make for a soggier muffin when you reheat.
3. Storage matters: these should be refrigerated for up to a week, and can be frozen for up to two months. If you’re freezing, I’d recommend wrapping them in Press n Seal first before putting them in baggies.

Now that you’ve got the basics, you’re ready to roll!