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Breakfast Omelet Muffins

These tasty little egg muffins are perfect for grab & go breakfasts and snacks.


* 9 Eggs

*8 ounces of cooked diced or crumbled ham or sausage or bacon

*1 small diced red onion & chives

*1 small red or yellow bell pepper

* 1/4 cup shredded cheddar or Parmesan cheese


1. Preheat oven to 350 degrees F.

2. Line a muffin tin with large baking cups. Lightly spray with olive oil.

3. In a medium bowl whisk eggs then fold in the diced meat & vegetables.

4. Fill each baking cup 3/4 full . Top off each tin with 1 tablespoon of the shredded cheese.

5. Bake for 20 to 25 Minutes.

6. Remove from oven and serve hot .

They can also be completely cooled , remove baking cups and place in a freezer ziplock bag .




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