Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These omelet muffins are easy to make ahead for a delicious and ultra-quick breakfast.

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Recipe Summary

cook:
30 mins
total:
50 mins
prep:
20 mins
Servings:
24
Yield:
24 muffins
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a skillet over medium heat. Cook sausage until browned, about 5 minutes. Transfer to a bowl.

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  • 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.

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

84 calories; protein 6.2g; carbohydrates 2.1g; fat 5.7g; cholesterol 104.1mg; sodium 219.3mg. Full Nutrition
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