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RECIPE: Make Ahead Omelettes


Omelettes are the perfect breakfast food. They’re packed with protein and, if you add fresh veggies, you’re getting extra vitamins and minerals.

Omelettes can be a pain to make on the road, and sometimes you just want a breakfast you can grab and go.

Make these omelettes ahead of time, put them in freezer bags and take them on the road with you.  When you’re ready to eat one (or 2) just pop it in a microwave and you’ve got a nutritious, healthy meal.


12 Eggs or a carton of Egg Beaters

1 tbsp of milk

1.5 cups of cheese

1 cup of chopped veggies

1 cup of chopped ham or bacon

You’ll need 1 large bowl and a muffin pan.

Crack and scramble your eggs and whisk in milk and cheese. Add desired salt, pepper and seasoning.

Chop up veggies.

Put veggies and meat in the bottom of the muffin tins.  Pour egg mixture over the veggies.

Bake in the oven on 375 degrees for 30 minutes.

As soon as they’re out of the oven, place 1-2 of  them in freezer bags and freeze them until you’re ready to eat them.  You should have 12 mini omelettes that you can unfreeze and heat up while you’re on the road.

Recipe suggestions:

Southwest Omelette:

1/4 cup of chopped jalapenos

1/4 cup chopped bell peppers

1 cup of pepper jack cheese

1 cup of crumbled bacon

Mediterranean Omelette:

1/4 cup of chopped tomatoes

1/4 cup of spinach

1/4 cup of chopped black olives and diced red onions

1/2 cup Mozzarella cheese

1/2 cup Feta cheese

Garden Omelette: 

1/4 cup of tomatoes

1/4 cup of onions

1/4 cup of mushrooms

1/4 cup of bell peppers

1 cup of cheddar cheese









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