-
-
My review
Omelet Muffins with Sausage and Cheese
2
Epicureo
"These omelet muffins are easy to make ahead for a delicious and ultra-quick breakfast."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 84Original recipe yields 24 servings (24 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat a skillet over medium heat. Cook sausage until browned, about 5 minutes. Transfer to a bowl.
- Heat oil in the same skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper with 1/2 the salt and pepper until vegetables are tender, about 5 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk eggs with remaining salt and pepper in a large bowl. Add shredded Mexican cheese blend, spinach, milk, chives, and the sauteed sausage and vegetables.
- Fill each muffin cup no more than 3/4 full with the egg mixture using an ice cream scoop.
- Bake in the preheated oven until golden brown, 20 to 25 minutes.
You might also like
Footnotes
- Cook's Note:
- Muffins can be stored in an airtight container in the fridge for up to 3 to 4 days. Wrap the rest and toss in freezer for a quick weekday breakfast (just microwave to reheat).
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
3/12/2018
These were tasty little egg muffins, I made them for breakfasts and snacks. I altered the ingredients a bit to what I had, I used 4 oz of each by weight of fresh mushrooms, red pepper, onion, po...
10/20/2018
I made these with ham instead of the sausage, as that is what I had. They were easy, quick, and delicious. I also just sprayed my muffin tin, and used an ice cream scoop, and got 12. I froze wha...