Back to school is here for some, and right around the corner
for others. This fall I will be taking on a full load of classes as well as a
full time medical internship, which means I will be short on one major thing
until Christmas: time.
for others. This fall I will be taking on a full load of classes as well as a
full time medical internship, which means I will be short on one major thing
until Christmas: time.
Short on time, however, does not mean skip breakfast (for me, at least). Iโm that girl who wakes up needing food ASAP or else I quickly turn into a monster & lose my ability to function. These cute little breakfasts are a
great solution if youโre anything like me. Whip up a batch (or two) on a
Sunday, wrap โem up in foil, and have breakfast ready for the week.
great solution if youโre anything like me. Whip up a batch (or two) on a
Sunday, wrap โem up in foil, and have breakfast ready for the week.
These mini omelet cups can be prepared at least a hundred
different ways, but this recipe is one of my favorites. I use a few of the
ingredients that I always have on hand, & let out a little of the Italian
in me. Feel free to change up your
meats & veggies according to your own tastes- they will be awesome
regardless!
different ways, but this recipe is one of my favorites. I use a few of the
ingredients that I always have on hand, & let out a little of the Italian
in me. Feel free to change up your
meats & veggies according to your own tastes- they will be awesome
regardless!
Ingredients:
- 10 eggs
- 12 oz spicy italian sausage, fully cooked (I use all natural chicken sausage from Trader Joe’s)
- 1 red bell pepper, diced
- 1/4 large red onion, diced
- 1 cup spinach, torn (optional, but I throw it in everything)
- 3 Tbsp fresh basil leaves, torn
- 1/2 tsp minced garlic
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- small pinch of red pepper flakes
- 1 Tbsp extra virgin olive oil
- coconut oil spray (or whichever cooking spray you prefer)
Directions:
- Preheat your oven to 350ยบF.
- Chop the sausage into bite size pieces.
- In a large skillet, heat the olive oil over medium heat.
- Sautรฉ the sausage with bell pepper & onion until the veggies soften, about 3 minutes.
- Turn off the heat & stir in the spinach and basil.
- Grease a 12-cup muffin tin with coconut oil spray, and spoon the meat & veggie mixture into the cups.
- In a large bowl, combine the eggs with the garlic, salt, pepper, & red pepper flakes.
- Scramble the eggs, and pour over the meat & veggies.
- Bake for 25 minutes, or until they puff up & feel slightly firm to the touch.
*Makes one batch of 12.
That’s it! You can eat them all in one sitting if you’re having guests, or easily wrap them up & store in the fridge. I usually reheat mine for about 30 seconds in the microwave before running out the door when I’m in a hurry. Enjoy~ & let me know what you think!
12 Comments
Julie B
August 19, 2013 at 12:38 amLooks good! I hope there's still one wrapped up in the fridge for me when I get home! ๐
Jessie B
August 29, 2013 at 4:43 amHope you guys liked 'em! ๐
Lori Vaughan
December 29, 2013 at 12:05 amThese are so delicious! (Even though I made some modifications and left a few things out)I wanted a recipe that I could use up some of the leftover ham I had from Christmas and the omelet recipe I used to make was full of cheese and unhealthy stuff. So even though ham isn't the most healthy meat I thought your recipe would be a great healthy alternative to try. So I substituted ham for the sausage and I also didn't have enough money to get basil and red pepper flakes but despite that they turned out great! Simple ingredients and great taste, I didn't need all that extra cheese to have a flavorful egg meal.
I can't wait until I will be able to try your original recipe with the trader joe's chicken sausage you describe and all the ingredients next time ๐ Thanks for posting!
Jessie B
January 1, 2014 at 9:19 pm@ Lori~ So glad you enjoyed these! I agree, this is a great recipe to use up any leftover meats/veggies you've got on hand.
Thank you so much for the nice comment!! ๐
paleorecipe1
November 16, 2014 at 11:53 amHi โ Itโs good to read such interesting content. I agree with much of what is written here and Iโll be coming back.
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Beth C
November 28, 2014 at 9:40 pmHi Jessie!
In step 8 you say to scramble the eggs before you pour them into the muffin cups. Did you mean to whisk the eggs? I scrambled them the first time I tried this recipe and it didn't work.
Jessie B
November 28, 2014 at 9:43 pmHi Beth! Yes, I suppose "whisk" might have been more clear. So sorry about that. They should definitely be raw to cook in the oven. Apologies for the confusion!
Luana
January 2, 2015 at 10:41 pmI kind of live on these and have been making a batch almost weekly for the past few years. I don't cook anything beforehand and use uncooked sausage, so I leave them in the oven longer than yours. But I just love the idea of these and that there are so many variations, not to mention they are so dang convenient! Sometimes I eat one or two for dinner with salad and/or vegetable.
Jessie B
January 3, 2015 at 8:15 pmGlad you love 'em Luana! They are so versatile, aren't they? & Great idea on serving them w/ a salad for dinner! Thank you!
Sharleen Connelly
January 11, 2015 at 6:46 pmCan these be frozen? As I am trying to bring healthy variety into my breakfasts.
Jessie B
January 14, 2015 at 5:08 pmI've never tried it, but I'm sure freezing them would be just fine! ๐
Anonymous
June 8, 2017 at 4:43 amMy husband loved these! Thanks for posting.