for quite some time, i’ve been looking for an on-the-go breakfast that isn’t half bread or cake. also starting this month, i’ve decided to adopt a low-carb diet. this means mainly eating only veggies and protein, making it a challenge to cook as i would normally.
these little egg omelet muffins are delicious, whether you’re low-carb or not! they’re also fun because you can switch out veggies and protein as you desire. my plan is to make them on sunday and change out the ingredients each week to keep it interesting.
it’s simple, healthy & really yummy!
breakfast omelet muffins
- 10 eggs
- 2 Tbsp. milk or water
- 1 sausage of your choice removed from casing (or bacon)
- 1/2 cup onion, diced
- 3 portobello mushrooms, diced into 1/2″ chunks
- 2 carrots, peeled and diced
- 6 asparagus, chopped into 1/2″ lengths
- parmesan cheese, shredded (or your favorite cheese – feta, cheddar, pepper jack, etc.)
- salt & pepper
- season-all salt or your favorite spice
preheat the oven to 350F.
grease a muffin tin with cooking spray OR line each muffin cup with a paper liner.
in a large skillet over medium heat, add the sausage and brown the meat while breaking it up with a spoon. once the meat is cooked through (no pink) and sufficiently broken apart, remove from the pan and set aside. leave 1 tablespoon of fat in the pan and discard the rest.
to the pan, add the onion, carrot, mushrooms and asparagus (or whichever veggies you picked). cook until softened a bit, about 5 to 6 minutes. season with salt & pepper and remove from heat.
in a large bowl, beat the eggs with the milk. mix in the cooked veggies, meat and cheese. season with salt, pepper and seasoning.
using a 1/4 cup measure or ladle, pour the mixture evenly into the prepared muffin cups.
bake for 20 minutes, or until the egg is set in the middle.
either serve immediately for a crowd, or let cool before refrigerating in an airtight container.