Friday, August 31, 2012

Breakfast Omelet Muffins

Italian sausage is just so good, isn't it? Whether you're making stuffing this holiday season, stuffed mushrooms, home made pizza, or breakfast omelet muffins...adding italian sausage (I love jimmy dean) makes it that much more delicious. Here is a great way to prepare breakfast for the whole family and not have to worry about eggs getting cold.


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

1. Preheat oven to 375 F.
2. 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.
3. Whisk together eggs, milk, oil and baking powder.  Season with salt and pepper.
4. Lightly spray a 12-cupcake pan with oil. Spoon out the sausage/veggie mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and broccoli.
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes.

You'll want more than one (or 5)!

 Like Us on facebook



  1. Mmmmm these look yummy!!!

  2. Think these would freeze well? If so, would be a great way to save time over the holidays!

  3. These are perfect for Christmas morning! Can't wait to try them!

  4. I made these this morning for breakfast and they are fabulous, a big hit! Next time I might add some minced onion or chives just for a different flavor. Thanks for sharing!

  5. Just served these up after reading this entry about an hour ago. Added mushrooms - delish! Thank you!

  6. Has anyone tried freezing these?

  7. I have a really hard time cleaning the non-stick pan (even with oil spray) after making eggs in them. Does anyone have any cleaning suggestions?

  8. Brad~ Soak them in really hot water and clean with a magic eraser- works for cooked on grease too!

  9. Can these be made using egg whites?

    1. I make a version of these using egg whites, sauteed spinach & mushrooms & turkey bacon (two slices per muffin cup; used to line the muffin cup). If you use egg whites, you won't need the oil, baking powder or milk/half & half. I've also made these with egg whites & lightly sauteed shrimp. Delicious & very light.

  10. Thanks for the recipe(found it on Pinterest)! I make something similar with cheddar cheese and ham in it. I'm sure you could put any combination in these and they would taste great:)

  11. i just made this after seeing them on pinterest - yay! Going to make my breakfasts this week speedy :)

  12. I figured Weight Watchers points using 12 slices of bacon instead of sausage (could not figure out how many points a lb of sausage was and I like bacon better)...3 points per muffins, made 12 muffins. Thanks so much for sharing!!

  13. Thank you for this idea.
    I use turkey sausage and sometimes kale, chard or other good veggie I can sneak in.
    I bake them in a silicon muffin pan and then put the whole pan in the freeze. Then I pop them out into a Ziploc bag. When I need one I pop it in the microwave for 45 seconds.
    I've been feeding these to my baby a few mornings each week since she was about 9 months old. She LOVES them!!!!!

  14. Just wanted to let you know that your recipe was featured on my Cupcake Main Dishes list at my blog - we loved your idea and can't wait to try more.

  15. I'm always looking for good breakfast ideas. I will definitely try these.
    But, as a baker, I'm wondering: why do you add baking powder when there is no flour in it?

  16. Just one question, you say to ladle the egg mixture over the sausage and broccoli but I didn't see broccoli on the ingredients list.

  17. Ladle the egg mixture over sausage and BROCCOLI? Where is the broccoli listed in the Ingredients

  18. Awesome. Especially the broccoli! My wife and I make a double batch and eat them for breakfast on the way out the door. This has significantly cut down on Starbucks runs! Thanks for the great idea.