February 20, 2012
Omelette Muffins with Sausage, Onion, and Bell Pepper

I’ve learned to be  frugal with my money. Now, I’m learning to be frugal with my time. Omlette muffins are a great make-ahead meal that makes breakfast quick and easy. They are a great way to use up left over meats and veggies. Plus, these are appropriate for those on a low-glycemic diet who need low-carb foods, as well as being Paleo and Primal Diet friendly. Store in the freezer and pop in the toaster. What could be simpler?


  • 9 eggs (Find local eggs here.)
  • 1 cup filling: meat & veggie mixture- your choice, good use for leftovers
  • 1/2 cup to 1 cup shredded cheese
  • Salt & pepper to taste
  • Olive oil or butter (to grease the muffin pan)


  • A stoneware muffin pan, or your choice of muffin pan (I use this here.)
  • A paper towel, wax paper, a spritzer, or even your fingers to grease the muffin pan


Preheat the oven to 350* and grease your muffin pan. I use a hand-pumped spritzer and olive oil to coat the inside surfaces of my muffin pan. You could always use butter instead.

Prepare your meat and veggie preferences. In my muffins, I cooked up some left over loose sausage, bell peppers, and onions. Move whatever fillings you are using and mix together in a bowl. Mix in the shredded cheese. I used cheddar, but any shredded cheese you have on hand is  fine. Set bowl aside. Crack open eight eggs into a separate bowl, whisk with a fork, and add salt and pepper to taste. (I didn’t use either, as the sausage I was using had plenty of seasoning.)

Pour the whisked eggs and stir. Pour the egg and filling mixture into the muffin pan. Bake for 15-25 minutes, depending on how big your muffins are. A pan with larger muffins will cook slower than a pan with smaller muffins. Test with a knife in the center of one of the muffins to see if it is done. If they need a few more minutes, put them back in the oven. They are ready when the tops are solid, and a knife comes out clean. Let them cool off, and enjoy.

Omelette Muffins in Stoneware Muffin Pan

Take your left over muffins, and put them in labeled freezer bags and squeeze as much air out of them as possible. These omelette muffins are easy to make and take only a little time to cook. Spend a little time making a large batch of these, pop them in the freezer and take out what you need for the week.

About the Author Homesteading Mom

Homesteading Mom is run by Cat Ellis, an herbalist, prepper and aspiring homesteader. Cat is the author of two books, Prepper's Natural Medicine and Prepping for a Pandemic. Cat Ellis also blogs at KetoCat.com, HerbalPrepper.com, and TheOrganicPrepper.com.

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