I am a firm believer that breakfast is the most important (and possibly delicious) meal of the day, and I definitely prefer savory to sweet. I’ve always made time for it, every morning before school I would have a bowl of cereal or maybe some toast. Even when I was on the phone all day for work, I made sure to get up early enough to make something quick for breakfast. I knew that it would make the morning much more bearable if I wasn’t hungry the whole time.
My tastes have shifted a bit from the cereal I ate in high school and college to more protein based breakfasts. I know some people don’t like eggs, but I happen to LOVE them. I make some most mornings to take with me to work; they’re just so quick and versatile!
With the freezing, dark months of winter upon us in Minnesota, I am finding it more difficult to get out of bed in the morning with enough time to make breakfast at home. On those days, I tend to buy something in our cafeteria at work instead – which is really good, but very overpriced! Whenever possible, I like to have make ahead breakfasts like these omelette muffins that I can just grab from the fridge and take to work with me to heat up there!
The omelette muffins are super easy to make, and require just a bit of chopping to get started. The best part about them is you can use any combination of veggies/meat/cheese that your little heart desires! The vegetables I used for this particular batch were zucchini/summer squash, spinach, red bell pepper and green onions.
I also added some shredded cheddar and cooked turkey sausage crumbles. Can we talk about these sausage crumbles for a minute? I was always a little hesitant to try pre-cooked sausage crumbles, because I just assumed they wouldn’t be good… boy was I wrong! I’m sure there are people who will disagree with me, but I can’t taste much of a difference between the turkey sausage crumbles and pork sausage (unlike turkey bacon, you can always tell the difference there). It’s a great way to add a little bulk to plain eggs!
Okay… back to the omelette muffins! The last item on the list is a dozen eggs (one for each muffin cup). Once all the ingredients are prepped and ready, the assembly is very easy.
Pictured above are the steps for how I composed my omelette cups. Into a greased muffin pan, I put the following: First I put a layer of zucchini/summer squash in the muffin cups. Second was some chopped baby spinach. After that I added some diced bell pepper, followed by a tablespoon of turkey sausage crumbles. Next was a pinch of green onions, and then a tablespoon of shredded cheddar cheese. Finally I cracked one egg into each cup. I used about 1 tablespoon of each of the vegetables, but I didn’t really measure those. I just went with what I like, and what looked like a good amount to me and threw them in the pan.
The cups baked at 350F for 15-20 minutes, until the eggs were set. All the vegetables go in raw, and are perfectly cooked by the time the eggs are done. Throughout the week, I grab a couple for breakfast and just pop them in the microwave for a minute or so to warm them up!
If you are looking for a well balanced, easy to make, convenient and delicious breakfast, you need to try these!