Thursday, November 19, 2009

Omelet Muffins

I found this recipe on Mark's Daily Apple and it was really great to have individual muffin sizes to eat for breakfast. The best part is that you can throw in whatever fillings you have on hand.
I ended up doubling the recipe because the husband eats 4 in one sitting!

Omelet Muffins
6 eggs
1/3 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.
I used sausage, bacon, mushrooms, onions and chopped fresh arugula. Spoon or scoop into the muffin cups. Not gonna lie this part is a bit messy!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.
Makes 6 Muffins
Let the leftovers cool completely then save the rest for the next morning!

1 comment:

  1. I am just wading into paleo eating, and I see cheese, mayo and bacon here and there -- things that are absolutely anathema elsewhere -- what is your take?