Omelet Muffins Recipe – Easy Keto Recipe

Keto Omelet Muffins are a simple and easy way to enjoy a delicious protein-packed breakfast. They’re ideal for busy mornings when you need something quick and portable, and they’re perfect for anyone following a low-carb diet.

These muffins are easy to customize, ensuring that you never get bored of having the same breakfast every day. Best of all, you can make them ahead of time and then store them in the fridge or freezer.

This way, you’ll always have a healthy breakfast option ready to go. A little planning on the weekend can save you a lot of time (and calories) during the week.

Why Omelet Muffins Are a Lifesaver

These muffins are a lifesaver for anyone short on time. By preparing them on the weekend and storing them in an airtight container, you can grab one or two on your way out the door during the week. They’re portable, easy to reheat, and also packed with the nutrients you need to start your day right.

These keto egg muffins are essentially mini omelets filled with your favorite fillings. They’re loaded with protein from eggs, sausage, and cheese, and the vegetables add both flavor and nutrients without adding extra carbs. This makes them an excellent choice for a low-carb, high-protein breakfast.

Customizing Your Keto Omelet Muffins

One of the best things about these muffins is how customizable they are. In fact, you can tailor them to suit your taste or to use up ingredients you already have in the fridge. Swap the sausage for bacon or ham, or add your favorite veggies like spinach, mushrooms, or tomatoes. The possibilities are endless!

Mini omelets baked in a muffin tin are simple, adaptable, and nutritious. Whether you’re enjoying them fresh out of the oven or reheating them on a busy morning, they’re bound to become a breakfast favorite in your household.

Weekly Prep for Easy Mornings

In fact, making a batch every Sunday has become a routine in my house. After I enjoy one in the morning, I refrigerate the leftovers for an easy grab-and-go breakfast or a satisfying low-carb snack whenever we need one. Best of all, just like with my Breakfast Bombs recipe, I can customize these muffins to use up what’s already in my refrigerator.

For example, my go-to recipe includes ground sausage, diced onions, peppers, and Cheddar cheese. But there’s plenty of room to experiment. If you have leftover chicken from dinner, you can make Buffalo Chicken Breakfast Muffins. Or, if you prefer bacon, swap that in. Here are some easy swaps and combinations:

Protein Options

• Diced ham
• Cooked bacon
• Leftover chicken

Vegetable Choices

• Mushrooms
• Spinach
• Tomatoes
• Zucchini

Cheese Varieties

• Mozzarella
• Feta
• Pepper Jack

Other Flavorful Combinations For Omelet Muffins

• Mushrooms, onions, and spinach
• Chicken, buffalo sauce, and green onions
• Bacon, onions, peppers, salsa, and cheese
• Sun-dried tomatoes, spinach, and Parmesan
• Ham and cheese
• Jalapeno, chicken, and Pepper Jack cheese
• Bacon, sausage, ham, and cheese

Keto Omelet Muffins Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 10 large eggs
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¾ cup ground sausage, cooked
• ¼ cup diced onions
• ¼ cup diced green peppers
• ¾ cup shredded Cheddar cheese

INSTRUCTIONS

1. Prepare the Muffin Tin:
Before beginning this recipe be sure to spray a standard muffin tin with non-stick spray or use silicone muffin liners. Silicone liners make removal and cleaning easier. Then preheat your oven to 400°F.

2. Whisk the Eggs:
In a large mixing bowl, add the eggs, salt, and black pepper. Whisk until the eggs are light and fluffy to create a better texture.

3. Fill the Muffin Cups:
Pour the egg mixture into the muffin tins, filling each cup halfway. This leaves room in the muffin cups for the omelet fillings and prevents overflow as they bake. Then evenly divide the cooked sausage, diced onions, and diced green peppers among the cups.

4. Add the Cheese:
After you add the fillings to the cups, it is time to sprinkle shredded Cheddar cheese on top of each muffin cup.

5. Bake:
Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the eggs are fully cooked. To check, insert a toothpick or knife into the center; if it comes out clean, they’re ready.

6. Cool and Serve:
Once they come out of the oven, carefully remove the muffins from the tin. If you didn’t use silicone liners, run a knife around the edges to release them. Serve immediately or let them cool completely if you’re storing them for later. Don’t worry if the muffins deflate slightly this is normal for egg-based dishes like Frittatas and Breakfast Casseroles.

Storing and Reheating Keto Omelet Muffins

Refrigerator:

Store cooled muffins in an airtight container for up to 4 days. To reheat, microwave for 20-30 seconds or until heated through.

Freezer:

Once the muffins cool completely place them in a freezer-safe container or bag. They’ll keep for up to 3 months. To reheat, microwave directly from frozen for 45-60 seconds or until heated through.

Keto Omelet Muffins are a convenient, customizable breakfast option for anyone looking to save time in the morning. They’re easy to make, store well, and they also offer endless possibilities for personalization.

Whether you’re rushing out the door or enjoying a leisurely breakfast at home, these muffins make sticking to a low-carb lifestyle simple and delicious.

And remember, these not only make a great low-carb breakfast. You can eat them for a snack or appetizer as well!

Enjoy! Mary

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