Breakfast is a must for me. If I don’t eat breakfast, I am starving by 10am and will eat anything in sight. In order to avoid munching on unhealthy, sugary snacks, all it takes is a little bit of prep to make sure you have a satisfying, filling breakfast on a busy weekday morning. These omelet muffins are amazing!
You can create a ton of variations to this recipe by substituting different veggies, proteins, or just keeping them vegetarian. They make for the perfect grab-and-go on the way out the door!
For this recipe you will need: (Makes 12 muffins)
8 large organic eggs
1 Tbsp avocado oil
1/2 red bell pepper, small dice
3 asparagus stalks, thinly sliced
1 cup baby spinach
Turkey breakfast sausage
Freshly grated Parmesan
Salt and Pepper to taste
Begin by preheating the oven to 350 degrees F.
In a medium saute pan, heat 1 Tbsp avocado oil over medium high heat. Add the red bell pepper and the asparagus and cook until tender, about 5 minutes. Add the baby spinach and cook until it begins to wilt, about 2 minutes. Turn off the heat and transfer to a bowl. Set aside.
Next, add the turkey sausage to the same pan and cook over medium heat, breaking it up with the back of a wooden spoon.
Once the sausage is cooked through, add it to the same bowl as the veggies.
Crack the eggs into a separate bowl and whisk. Add the veggie & sausage mixture to the eggs and mix everything together, ensuring the eggs do not scramble from the heat.
Spray a muffin pan with canola or avocado oil spray. Pour the egg mixture 3/4th of the way up. Sprinkle with crumbled feta and grated Parmesan.
Bake in the oven for 12-15 minutes, until the egg muffins have risen and a knife inserted in the middle comes out clean. Eat with a little bit of hot sauce if you’re feeling spicy. Enjoy!