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.
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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Posted By: Worker Bee
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!
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..?
You must be new here.
Yes I am …………..What’s your point Gack…?
“how about a corn, or even better whole wheat tortilla”
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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!
I’ve made these twice already. LOVE THEM! What a great idea!
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.
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.
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!
i found a recipe similar to this a while back and i never thought about adding peppers. That’s a great idea!
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.
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!
PS. I also use my muffin Tin to make mini meatloaves. It works perfectly for portion control and they freeze well for later.
Delicious!
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.
A perfect breakfast muffin. My partner just couldn’t have enough.
how long will these keep in fridge? or if frozen how long do you microwave? ty
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
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!
Great recipe and perfect for on the go!
Oooh these sound really good! Thinking of replacing the mayo with avocado and making a California omelet version…
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!
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.
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)
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.
Thanks for sharing this recipe! I adapted them this morning and shared them on my blog with a link back to you. http://doublethink.us.com/paala/2013/01/10/toddler-approved-breakfast-omelet-cupcakes/