Omelet Muffins

I love grab & go breakfasts during the week. These muffins totally fit that bill.

This recipe is based on a recipe from a free cookbook downloaded from which was recipes submitted by readers. The original Omelet Muffin recipe was submitted by Amy Schoenherr which I’ve changed to suit me.


  1. 4 eggs
  2. Enough egg substitute to equal 4 eggs
  3. 1/2 – 1 cup diced vegetables (I usually use an onion & bell pepper, but have used broccoli and other veggies also)
  4. 1 lb sausage or the equivalent in bacon/ham/any other meat you would like
  5. salt & pepper or other seasonings to taste


  1. Preheat oven to 350ºF
  2. Cook the meat first, breaking it up into smaller pieces if sausage or ground meat
  3. Drain the meat on a paper towel keeping a small amount of grease in the pan
  4. Saute the vegetables until almost done in the leftover grease from the meat (if there is not enough grease in the pan, you can use a little olive or coconut oil); season the vegetables with whatever seasoning you would like
  5. Put the meat back into the pan with the veggies & combine; remove from heat & set aside
  6. In a separate bowl, add the eggs, egg substitute & any seasonings you wish & whisk together
  7. Grease a regular muffin pan
  8. Add spoonfuls of the meat & veggie mixture to each muffin cup, as much or as little as you want in each muffin
  9. Ladle the egg mixture over the meat & veggie mixture, again as much or as little as you want
  10. Bake for about 20 minutes, this will depend on how much you put in each cup and on your oven, or until a knife or toothpick inserted in the middle comes out almost clean. The muffins will continue to cook for a minute or two after they are removed from the oven.
  11. I let mine cool on a wire rack then store in the refrigerator in a sealed plastic container

Mark Sisson is a great resource and has tons of information about Paleo and the science behind it.


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