Categories: Eats, Life Style

Omelet Muffins

Hey, What’s Cookin’?

These omelet muffins are vegetarian, paleo, keto-friendly, and just darn GOOD!  They are terrific for a high-protein breakfast or for a light lunch with a salad.  Serve them with some sugar-free salsa or Sriracha sauce and add even more flavor to your meal.

Omelet muffins keep well in the refrigerator, making them a good choice for meal prep.  You can whip up a batch on Sunday night and be assured that your breakfast is covered for the entire week! How’s THAT for convenient?


Omelet Muffins

Adapted from: a recipe on savoryonline
Makes: 12 individual omelet muffins


  • Olive oil or olive oil spray
  • 10 large eggs
  • 1/4 cup water
  • 2 red bell peppers, seeded and finely chopped
  • 2 cups frozen cut spinach, thawed and squeezed  VERY dry
  • 4 green onions, finely chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cayenne pepper


  1. Preheat oven to 325°F. Coat the wells of a 12-cup muffin tin or silicone muffin baking pan liberally with olive oil or olive oil spray.
  2. In a large bowl, beat the eggs and milk well. Add the bell pepper, spinach, green onions, salt, pepper, garlic and onion powders, and cayenne pepper. Mix well.
  3. Using a measuring cup to scoop, divide egg mixture among muffin wells. Bake 20–25 min., until the eggs are set. Let stand 5 min. before removing the omelet muffins from the muffin tin.
  4. If you have any leftover mixture, you can bake another batch of omelet muffins. Clean the muffin tin and re-oil well it between batches.



  • Keep the omelet muffins in a covered container in the refrigerator. To reheat, microwave on High for 30-seconds at a time until they have reached the desired temperature.
  • You can also make this into a crustless quiche by using a deep-dish 9-inch glass or metal pie plate. Just be sure to oil it well first. Bake for 30-35 min. or until the eggs are set in the center.




Photograph via: savoryonline

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