How To Make 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.


¾ 1 pound Italian Sausage (sweet, mild, hot variety depending on your preference)
¾ 1 cup mushrooms chopped and sauteed
¾ 1/2 cup chopped tomatoes
¾ 1 red onion chopped and sauteed
¾ 8 large eggs
¾ 1/4 cup milk (or half and half depending on how you're feeling that day)
¾ 1/2 tbsp extra virgin olive oil
¾ 1/2 tsp baking powder
¾ salt and pepper to taste
¾ Freshly grated Parmesan Cheese as needed


u Preheat oven to 375 F.

v 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.

w Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.

x Lightly spray a 12-cupcake pan with oil. Spoon out the sausage/veggie mixture
    evenly into each cupcake.

y Ladle the egg mixture over sausage and broccoli.

z Sprinkle with Parmesan cheese.

{ Bake for 15-20 minutes.


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