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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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November 14, 2009

Omelet Muffins

By Worker Bee
111 Comments

In a perfect world, we’d all sit down every morning to a leisurely, healthy breakfast. In the real world, however, we’ve all done our share of eating breakfast in our cars, on the bus or at our work desk. Sometimes, where you eat the breakfast you grabbed on your way out the door can’t be helped. What can be helped, however, is what you eat.

A grab-and-go breakfast is exactly what Amy Schoenherr had in mind when she submitted her recipe for Omelet Muffins to the Primal Cookbook Challenge. This easy and clever variation of a regular old omelet can be made in batches of a half-dozen or more and eaten throughout the week. Amy’s muffins, made almost entirely from eggs, are little powerhouses of protein, fat, nutrients and flavor. Mixing in a little water and mayonnaise keeps the eggs fluffy and moist while they bake. Other than that, what you mix in for added flavor is up to you. Anything you love adding to an omelet – diced vegetables, meat, and some cheese if you’re so inclined – you can add to this recipe to create your own personal omelet muffin.

Keep in mind that while omelet muffins are pretty darn perfect for breakfast on the go, they’d also be great for a weekend brunch. Double the recipe and make a dozen. Then, make time to sit down with family or friends and enjoy the type of long, leisurely breakfast that’s so hard to come during the week.

Ingredients:


  • 6 eggs
  • 1/4 – 1/2 cup cooked meat, cut or crumbled into small pieces
  • 1/2 cup diced vegetables
  • 1/4 tsp salt
  • 1/8 tsp ground pepper
  • 1/8 cup mayonnaise
  • 1/8 cup water
  • Optional Ingredient Idea: Make a Mexican Omelet Muffin by adding 1/4 cup shredded cheese, onions, and lightly drained salsa to the eggs.

Directions:

Preheat oven to 350 degrees. Generously grease 6 muffin tins with butter or coconut oil or for easier removal line with paper baking cups. The baking cups also help the muffins hold their shape.

In a bowl, beat the eggs. Add meat, vegetables, salt, ground pepper, and any other ingredients and stir to combine.

Spoon or scoop into the muffin cups.

Bake for 18-20 minutes until a knife inserted into the center of an muffin/omelet comes out almost clean. The omelets will continue to cook for a minute or two after removed from the oven. Remove the omelets from the muffin cups and serve, or cool completely and store for another day.


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111 Comments on "Omelet Muffins"

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Annika
6 years 10 months ago

I’ve made these a few times, but I have been calling them mini-quiches. They freeze well and heat up quickly in the microwave, and are easy to eat in the car if you have to. I use eggs, sausage, cheese, and veggies – no mayo. An attempt at making bacon mayo is in my near future, and this would be a great thing to use it in!

JAMES HOWELL
JAMES HOWELL
6 years 10 months ago

Holy moly, what an idea. Thanks.

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[…] Original post by Mark Sisson […]

PrimalDom
PrimalDom
6 years 10 months ago

I made these too. There is a similar recipe on foodnetwork I made even before I was primal by Giada D. called mini frittatas. So yummy, and you can use whatever fillings and they’re delicious!

Barbara Stiglets
6 years 9 months ago

I’ am looking for Giada’s Omelet Muffin’s . I have typed into the Food Network { Mini Frittatas }. It always comes back that they found nothing. I saw Giada make them on the foodnetwork yesterday . I would like to have the recipe for this. Thank You ,Barbara

Donna
Donna
6 years 1 month ago
Indiscreet
Indiscreet
6 years 10 months ago

Nice idea – I’m getting fed up of canned tuna at my desk at work. I’ll leave out the mayo though – blech!

Matt
Matt
6 years 10 months ago

Seems like a good idea but I worry about oxidized fat with scrambled eggs that sit out. I tend to scramble lightly and eat promptly, and I avoid buffet-line scrambled eggs for this reason. What are your thoughts, Mark and others??

David L.
David L.
6 years 10 months ago

This is a wonderfull idea !

So simple but so efficient. This just got on top of my fast morning breakfast !

Thanks !

Jessica
Jessica
6 years 10 months ago

Yummy! What a great idea.

Del Mar Mel
Del Mar Mel
6 years 10 months ago

This is great. I am on the road a fair amount and this is perfect for those morns.

Annika, since you’ve made these without mayo, would this recipe work as is without it?

Annika
6 years 10 months ago

The recipe only calls for 1/8 cup mayo. I assume it would work without it, but maybe adding some other kind of fat would be in order to keep them from being too dry. In my recipe, cheese provided fat.

Maria
3 years 1 month ago

I made these yesterday using milk instead of mayo – they turned out just fine 🙂

Johnny at The Lean Saloon
6 years 10 months ago

I am shoveling eggs-over-easy and bacon into my face as I’m reading this, and disappointed I didn’t check into MDA a littler earlier.

Oh, well. I’ll save this recipe for Sunday morning. (Or maybe tonight!)

Methuselah - Pay Now Live Later
6 years 10 months ago

Very cool Mark – my kind of recipe: simple, familiar ingredients combined/presented in an unfamiliar way. Will be trying this one asap.

Clarissa
Clarissa
6 years 10 months ago

This very creative and quite cute!

Shebeeste
Shebeeste
6 years 10 months ago

This is great! Now I know what to do with the muffin tins and muffin cup liners I have in my cupboard. (I used to be a baker in a previous life.) Now if only someone would come up with a primal recipe that will use my angel food cake pan…

DebFM
6 years 10 months ago

Meatloaf in a ring! 🙂

Shebeeste
Shebeeste
6 years 10 months ago

Of course! Thanks! Though I’m having visions of some of those scary garishly colored 1950s cookbooks. I think I’ll need to frost it with cream cheese, fill the hole with aspic and decorate it with meat sauce. Kind of like this but without the mashed potatoes.

stacey
4 years 4 months ago

Hey, you can stick a whole chicken on your angel food cake pan and cook it that way. All the skin gets crispy on the whole thing!

Kathy Renner
3 years 8 months ago

I have a idea for angel food cake. Its called 3,2,1,cake.
take a box of angel food cake, take a box of any other kind of cake you like. I used carrot cake. Mix the 2 into a zip gallon bag and shake to mix. In a bowl used for the micowave, put 3 tablespoons of cake mike, 2 tablespoons of water and mix these together. Put into the micowave and cook for 1 minute. 3,2,1,cake.

Paleo Addict
6 years 10 months ago

Those are so good, my awesome wife made them a few weeks ago, I couldn’t stop eating them.

Chris
Chris
6 years 10 months ago

This is a great idea – kind of like mini crust-less quiche. I know what I’m having for breakfast tomorrow.

gilliebean
6 years 10 months ago

Great idea!! I like spinach and gorgonzola or raw swiss.

NorthernMonkeyGirl
6 years 10 months ago

What a coincidence, I’ve got 6 organic eggs, a lump of “raw” cheese, and onions in the fridge, and bacon in the freezer…!

How many days would these keep? 1, 2?

Grok
6 years 10 months ago

I havent had these for about a year ½, but love them!

I’ve been thinking about making some almost every day for the past few weeks. I just don’t really have any extra eggs to spare during my #survivalmonths challenge.

Grok
6 years 10 months ago

Ended up making some last night. I found an old can of egg whites in the cupboard.

Used Raw milk kefir in place of the Mayo. Ugly, but the taste was excellent!

Recipe:
5 Eggs whites, 1 egg, 1/8c kefir, mexican seasoning.

Del Mar Mel
Del Mar Mel
6 years 10 months ago

Thanks Annika! I’ve just never liked mayo. I was thinking maybe avocado but cheese is easy enough.

Girl Gone Primal
6 years 10 months ago

Oooh, this recipe is old skool! I used to make these as a kid with ham, fetta and capsicum (bell peppers)!

These days I make little primal pizza frittata, with egg, ham or bacon, capsicum, italian sausage (unprocessed), olives, sun-dried tomatoes and mushrooms. Sometimes a bit of cheese too. They’re my go-to appetiser or contribution for parties! Here’s a post detailing a batch made back in August – http://girlgoneprimal.blogspot.com/2009/08/end-mini-experiment-end-it-now.html

carol
carol
6 years 10 months ago

I love the idea of this recipe..I’m going to try it in the morning…but, the mayo recipe mentions something about sugar but it isn’t in the ingredient list…sugar!?!

Marcus from Oz
Marcus from Oz
6 years 10 months ago

Great idea, so good to have a fast breakfast option.

jd
jd
6 years 10 months ago

Stay classy, Mark! Excellent idea…

lelak
lelak
6 years 10 months ago

Sounds tasty. Might have to whip some up for the week ahead.

Erica
Erica
6 years 10 months ago

My 8 year old daughter was thrilled when she saw the photo of this. We just made them together for Sunday morning brunch (along with a salad). Did not include any meat or mayo but added feta cheese instead. Yummy!!

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[…] – AND – For all you “I don’t have time for breakfast” folks, here’s an Omelet Muffin recipe, courtesy of Mark’s Daily Apple Published […]

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[…] Egg Omlet Muffins […]

Braeden
Braeden
6 years 10 months ago

I added this on the facebook posting, but I’ll say it here too. For a tasty variation, use a slice of ham instead of a muffin cup.

Grok
6 years 10 months ago

Very cool. Or bacon cups 🙂

james
6 years 10 months ago

amy, you’re absolute genius. i made these this am – the mexican variety – and have consumed them all.

“ADEAD”, as mark once blogged, is good for me 🙂

thanks, kindly.

Patrick
Patrick
6 years 10 months ago

I’ve been making these for a few months after stumbling across them on the Crossfit NorCal website. Even after constantly varying the ingredients, I grew a little tired of having them 5 days a week. Can you post some alternatives for pre-made, on-the-go breakfast options?

John
John
6 years 10 months ago

Made these. They rock. This is a great idea and exactly what I’ve been looking for as a quick breakfast! I did not use mayo and instead added cheese and milled flax. These are awesome.

Extreme Fitness Results
6 years 10 months ago

Awesome! Going to cook up a batch tonight and try them throughout the week. You’re totally right–if you’re going to eat breakfast on the run, might as well make it nutritious 😉

Aaron W
Aaron W
6 years 10 months ago

Made a double batch of these with some sausage, peppers and onions. Left out the mayo. Excellent idea!!

Kelly
Kelly
6 years 10 months ago

I made these with cooked bacon, onions, tomatoes (seeds removed) and cheddar cheese and they are delicious! What a great idea – I made a dozen so my whole family can enjoy and already need to make another batch!

Al
Al
6 years 10 months ago

Great twist for healthy breakfast on the go. Like the Ham cup idea, how about a corn, or even better whole wheat tortilla or wrap cut to size as a cup..?

Grok
6 years 10 months ago

You must be new here.

Al
Al
6 years 9 months ago

Yes I am …………..What’s your point Gack…?

Grok
6 years 9 months ago

“how about a corn, or even better whole wheat tortilla”

See above:
> About
>> Primal Blueprint 101
>>> The Definitive Guide to Grains

michelle
michelle
6 years 10 months ago

I love these! I used the metal-ish cupcake wrappers, greased. They’re so easy to eat on the go b/c they aren’t crumbly. Next time I’d add more veggies though! Delish!

JoAnna
JoAnna
6 years 10 months ago

I’ve made these twice already. LOVE THEM! What a great idea!

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[…] Omlet Muffins […]

mike
6 years 10 months ago

Made these this morning finally. Used Smart Balance Mayo –the one with all the omega3, not sure how everyone feels about that stuff but anyway i didn’t find it added to the flavor so if you fear mayo, i wouldnt worry about it in the recipe especially with enough bacon which i found to be the main flavor in mine.

Tara
Tara
6 years 9 months ago

I used the mayo AND cheese AND bacon AND cream and the things still stuck to the paper muffin cups I used. I thought I had more than enough fat in them but apparently not. I’m going to make them again but grease the cups heavily first. Any other ideas? They also looked picture perfect when I took them out of the oven but deflated to a sad flat state within 15 minutes. Still tasted great though and froze well.

Trish
Trish
6 years 9 months ago

Tara, you’re better off leaving out the muffin cups and just greasing the tin well. And yes, they do deflate pretty quickly but are still quite tasty!

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[…] Omelet Muffins – Making healthy meals in advance is your best weapon to improve your diet.  If you’re in a hurry grab a couple of these you have a great breakfast ready to go. I can’t wait to try this recipe* out! […]

babs
6 years 9 months ago

i found a recipe similar to this a while back and i never thought about adding peppers. That’s a great idea!

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6 years 9 months ago

[…] also seen a fantastic idea for omelette muffins which sorts out breakfast if you are the sort of person who has to leave so early for work that it […]

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[…] Breakfast – Omelet Muffins […]

Lillea
6 years 8 months ago

Excellent idea! No need to give away my muffin tins now. 🙂 I imagine that it would make a good snacks/mini meal for kids too.

JEM
6 years 7 months ago

Perfection for a busy girl on a diet who needs a good breakfast. I have been making them with provalone, veggies, and turkey bacon. Yummo!

JEM
6 years 7 months ago

PS. I also use my muffin Tin to make mini meatloaves. It works perfectly for portion control and they freeze well for later. 🙂

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[…] first saw a suggestion for omelette muffins somewhere on Mark’s Daily Apple.  Since then, I’ve seen it in a few other places too and the idea certainly seems to be gaining […]

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6 years 4 months ago

[…] 28, 2010 by The Foodee Omelet Muffins marks daily […]

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