This paleo omelet tastes great. It's easy to make and you can freeze the leftover muffins to reheat on the go for a quick breakfast. This recipe can also be infinitely modified by substituting different meats or veggies. Just make sure the meats are pre-cooked and the veggies are cut small enough to cook thoroughly within the 25 minute time frame.


Recipe Summary

20 mins
20 mins
40 mins
12 muffins


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.

  • Beat eggs, heavy cream, salt, and pepper in a bowl with an electric mixer. Fold in kale, broccoli, and onion until evenly mixed. Pour mixture into the prepared muffin tin, filling each cup 3/4 full.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.

  • Melt cheese on top of muffins and serve.

Cook's Notes:

Milk may be substituted for the heavy cream.

You can use either fresh or frozen broccoli.

Top muffins with shredded cheese of your choice.

Nutrition Facts

82 calories; protein 5.8g; carbohydrates 1g; fat 6.2g; cholesterol 133.4mg; sodium 133.2mg. Full Nutrition

Reviews (1)

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1 Ratings
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Rating: 3 stars
These are very convenient for weekday breakfasts when on-the-go is the norm. The flavor is good although I thought they could use more salt. They are very easy to customize to personal tastes with different veggies and spices. I made them exactly as written and barely had enough mixture to make 12. You'd be better off making 10. They are very small (about 1" thick) and ended up with concave bottoms (?) so even smaller than they appeared before taking the cupcake liners off...which by the way are quite difficult to get off because the eggs stick to them. I would make them in silicon or greased cupcake pans next time. Read More