Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
14 Nov

Omelet Muffins

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.


  • 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.


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.

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. 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!

    Trish wrote on December 7th, 2009
  2. i found a recipe similar to this a while back and i never thought about adding peppers. That’s a great idea!

    babs wrote on December 11th, 2009
  3. 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.

    Lillea wrote on January 17th, 2010
  4. 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 wrote on February 5th, 2010
  5. PS. I also use my muffin Tin to make mini meatloaves. It works perfectly for portion control and they freeze well for later. :-)

    JEM wrote on February 5th, 2010
  6. Delicious!

    Tambourine wrote on June 1st, 2010
  7. I’ve never thought of adding mayonaise to eggs, I’m going to do that from now on.

    Also, a great cheese to add on omelettes is goat cream cheese.

    Jeff wrote on November 13th, 2010
  8. A perfect breakfast muffin. My partner just couldn’t have enough.

    cleveland defense lawyer wrote on December 13th, 2010
  9. how long will these keep in fridge? or if frozen how long do you microwave? ty

    liz wrote on November 8th, 2011
  10. Used to make these with my mom…. We’d line the bottom of each pan cups with strips of bacon and pour the egg over. The bacon fat would grease the pan so they’d pop out easily and the cooked bacon would hold the omlette together

    Peter Soliman wrote on November 27th, 2011
  11. Used to make these with my mom but we’d put bacon strip across the bottom of each try (in an x or astrix layout) before pouring in the egg. the Bacon fat helped the egg slide out of the tray and because the bacon went all crispy it would hold the omelet together. Soo good!

    Peter S wrote on November 30th, 2011
  12. Great recipe and perfect for on the go!

    Mary Boguhn wrote on November 30th, 2011
  13. Oooh these sound really good! Thinking of replacing the mayo with avocado and making a California omelet version…

    Michaela wrote on December 10th, 2011

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