Omelette Muffins

These omelette muffins are a great, hands-off ways to cook eggs on a busy morning. It’s easy to tailor each omelette for individual tastes (Jason likes spinach but not ham; Simon doesn’t like spinach; Ian will try anything; I sometimes skip the cheese; you get the idea). 


  • 1 pound Italian sausage, browned (or whatever kind of meat you prefer — or no meat, for that matter; we’ve been using ham)
  • 1 cup broccoli florets (and/or other veggies; we’ve been doing spinach and mushrooms)
  • 1/2 cup shredded cheese (more or less to taste)
  • 8 large eggs
  • 1/4 cup milk (or half and half)
  • 1/2 tablespoon vegetable oil
  • 1/2 teaspoon baking powder
  • salt and pepper to taste
  • Preheat oven to 375 F.
  • Lightly spray a 12-muffin pan with oil or cooking spray.
  • Spoon out the sausage, broccoli, and cheese (or whatever ingredients you are using) into the muffin cups.
  • Whisk together eggs, milk, oil, and baking powder.  Season with salt and pepper.
  • Ladle the egg mixture over the other ingredients.
  • Bake for 15 to 20 minutes (mini muffins take more like 12-14 minutes).

One Response

  1. fantastic idea!! oh i’m so very excited about this idea!!

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