Marks Daily Apple
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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. 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
  2. Delicious!

    Tambourine wrote on June 1st, 2010
  3. 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
  4. A perfect breakfast muffin. My partner just couldn’t have enough.

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

    liz wrote on November 8th, 2011
  6. 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
  7. 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
  8. Great recipe and perfect for on the go!

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

    Michaela wrote on December 10th, 2011
  10. This I should try! Friends are coming over tomorrow and they’re curios about my Paleo Diet so I’m preparing them some yummy Paleo diet recipes!

    Paleo Diet -er wrote on August 27th, 2012
  11. these are very tasty. i first had these as a kid, but then had them again when i found this type of recipe in a suzanne somers cookbook.

    dana pallessen wrote on October 28th, 2012
  12. These are great! Never had tried mayo with eggs before. Just did a batch with probably too much sausage, cooked with onion and diced mushroom before adding to the scrambled eggs. Baked in silicone cupcake tins. Breakfast at work will be much yummier now (esp since plain scrambled and hard boiled eggs squick me out after a couple days in a row)

    Amy wrote on October 28th, 2012
  13. I have something for angel food cake. take a angel food cake, use any kind of cake mix yoou like. I used carrot cake. DO NOT USE PLAIN WHITE CAKE. Mix the 2 together in a zip lock gallon bag. In a microwave bowl, add 3 tablespoons of cake mix, 2 tablespoons water, stir these together, and microwave for 1 minute. It will be good for the sweet taste your having. Its called 3,2,1 cake.

    Kathy Renner wrote on January 5th, 2013
  14. Thanks for sharing this recipe! I adapted them this morning and shared them on my blog with a link back to you.

    Paala wrote on January 10th, 2013
  15. I made these yesterday and they were great! Just one question – how many are suitable for a proper breakfast? I don’t want to overeat, but I don’t want to end up hungry two hours later either 😉

    Maria wrote on July 29th, 2013
  16. I made these a couple of times and used fresh avocado and salsa on top for garnishing. Delicious! Thank you for the idea!

    Irina Boucher wrote on September 10th, 2013
  17. Hi! :) What about doing it healthy–sans meat…?

    Miller wrote on September 21st, 2013
  18. I make these on Sunday to have for breakfast through the week. 24 feeds my boyfriend and me. We use different vegetables and add some sausage or bacon. We don’t add mayonnaise. Just eggs, salt, pepper, veggies, and meat. They’re delicious and easy!

    Caryn wrote on November 3rd, 2013
    • Caryn, I do this as well only like the poster above use bacon as an x in the bottom of the tin then some dates cut up (he likes the faux syrup taste) and some partly cooked veggies like onion and red bell peppers then a whole egg and bake that way. When they are cooled down they go into a container in the fridge. Viola, breakfast in a jiffy and on the go. Sometimes we make little “crusts” out of sausage instead of bacon. They are a hit at work with all the other men jealous of his bacon,eggs, sausage and syrup breakfast. I’m thinking of making the scrambled eggs mixture for my son since he doesn’t like the yolk but is ok with scrambled eggs.

      2Rae wrote on November 3rd, 2013
  19. I can totally see this as a project breakfast for the holidays. Assign each person a number of cups (mark them with toothpicks or something), and have them put in their own ingredients – have a bunch to choose from. Then add the eggs, and you’ve got breakfast covered for a couple of days, at least!

    Janet wrote on November 29th, 2014

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