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Omelet Muffins with Sausage and Cheese


"These omelet muffins are easy to make ahead for a delicious and ultra-quick breakfast."
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50 m servings 84 cals
Original recipe yields 24 servings (24 muffins)

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  1. Heat a skillet over medium heat. Cook sausage until browned, about 5 minutes. Transfer to a bowl.
  2. 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.
  3. Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
  4. 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.
  5. Fill each muffin cup no more than 3/4 full with the egg mixture using an ice cream scoop.
  6. 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

Per Serving: 84 calories; 5.7 g fat; 2.1 g carbohydrates; 6.2 g protein; 104 mg cholesterol; 219 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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...