Savoury Omelette Muffins

Happy Monday!

I find one of the best ways to start my week is fully prepared – meals prepped, gym clothes washed and ready and a weekly to-do list written out and ready to go out. This way, I have no excuses – or at least I know they’re bullshit. I usually prep meals for lunch and dinner but I do enjoy the ritual of making breakfast and sitting down to eat and relax before the day begins. However, there are some weeks you are just too busy or you can’t fathom NOT getting those extra twenty minutes of sleep you would have used on making breakfast. In that case, voila, these omelette-style egg muffins should do the trick.


They are super simple and easy to make. The possibilities for flavours are endless and in the past I’ve used roasted red pepper, sausages, feta, spinach, three cheese and onion, any combination that sounds good in an omelette, will work well for these. This week, I happened to have mushrooms, scallions, all beef hotdogs and tex mex shredded cheese so that’s what went into them!

They came out really well ( as per always) and I’m starting to be convinced that there is simply no way to screw these up – unless you forget to grease the muffin pans. They are an easy way to use up the veggies, random cold cuts and cheeses that are laying around the fridge. Feel free to adjust the amount of the listed ingredients, this just happened to be what I had on hand, at the time.


Ingredients: (makes 18 muffins)

10 eggs

1/2 cup egg whites

4 all beef hot dogs, chopped

3 large scallions, chopped

7 white mushrooms, thinly sliced

Tex Mex cheese – about 1 tbsp per muffin

Seasonings: seasoning salt, Himalayan pink salt, black pepper

Chef’s helper/supervisor.

How To:

Lightly fry up the chopped hot dogs in a non-stick frying pan (no oil or anything) over medium heat – set aside.

While waiting for the hot dogs to cook, chop up the mushrooms and scallions – set aside.


Crack the whole eggs into a large mixing bowl. Whisk until smooth and yolks and whites are thoroughly mixed. Add spices and egg whites. Whisk again – set aside.

*This would be a good time to preheat the oven (350 F) as the next few steps take a bit of time.

Set up your mise en place and grease the muffin tins. I used Pam Coconut Oil cooking spray but ran out 1/2 way and used a small amount of olive oil to coat the pan (worked much better than the spray and made those muffins much more tasty so I’d recommend just using olive oil).


It doesn’t really matter whether you put the egg mixture in first and then the other ingredients or the other way around – I’ve done both and the results are the same. I just find putting the egg mixture in first gives you a good idea of how many muffins you can make, exactly.

Pour egg mixture into greased muffin pans, filling only 1/2 – 2/3 of the way full to leave room for ingredients and the inevitable “puffing up” the muffins do while baking.

Add a pinch of chopped hot dogs, mushrooms, scallions and shredded cheese to each egg muffin and stir all the ingredients together. Make sure the hot dogs, veggies and cheese are fully incorporated into the egg mixture.

Pop both trays into the oven and bake at 350 F for 15 – 20 minutes depending on how brown you want the muffins. Remove from the oven and while still hot, lightly run a dull knife around the edges to release the sides of the muffins. Cool on wire racks – either in the muffin pan or individually. Store in (preferably glass) containers in the fridge where they will keep for quite a few days. Reheat as needed or even eat them cold!



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