Breakfast Omelet Muffins

 Breakfast Omelet Muffins

These Breakfast Omelet Muffins are a great way to prepare breakfast for the whole family and not have to worry about eggs getting cold.


  • 1 pound Italian Sausage (sweet, mild, hot variety depending on your preference)
  • 1 cup mushrooms chopped and sauteed
  • 1/2 cup chopped tomatoes
  • 1 red onion chopped and sauteed
  • 8 large eggs
  • 1/4 cup milk (or half and half depending on how you're feeling that day)
  • 1/2 tbsp extra virgin olive oil
  • 1/2 tsp baking powder
  • salt and pepper to taste
  • Freshly grated Parmesan Cheese as needed


  1. Preheat oven to 375 F.
  2. In a large saute pan, over medium high heat, brown Italian Sausage and chopped onion and mushrooms for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in tomatoes.
  3. Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
  4. Lightly spray a 12-cupcake pan with oil. Spoon out the sausage/veggie mixture evenly into each cupcake.
  5. Ladle the egg mixture over sausage and broccoli.
  6. Sprinkle with Parmesan cheese.
  7. Bake for 15-20 minutes.

Nutrition Information

Yield12Serving Size1 muffinAmount Per ServingCalories196Total Fat14gSaturated Fat5gTrans Fat0gUnsaturated Fat10gCholesterol146mgSodium384mgCarbohydrates4gFiber1gSugar2gProtein12g

Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.

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