Breakfast Omelet Muffins

Breakfast Omelet Muffins
Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 63.6
  • Total Fat: 2.3 g
  • Cholesterol: 21.4 mg
  • Sodium: 333.3 mg
  • Total Carbs: 2.1 g
  • Dietary Fiber: 0.2 g
  • Protein: 9.0 g

View full nutritional breakdown of Breakfast Omelet Muffins calories by ingredient
Report Inappropriate Recipe

Submitted by:


Adapted from recipe found on
Adapted from recipe found on

Number of Servings: 12


    1 bag Jimmy Dean Hearty Turkey Sausage Crumbles (9.6oz bag)
    1/2 cup sliced mushrooms
    1/2 cup chopped onions
    1/4 cup chives
    2 cups egg beaters (equivalent to 8 eggs)
    1/4 cup skim milk
    1/2 tbsp olive oil
    1/2 tsp baking powder
    salt & pepper to taste
    Freshly grated Parmesan Cheese as needed (optional, not included in calories)


The amounts of the veggies are approximate. You can also substitute other veggies (like frozen broccoli) in place of the mushrooms. It is all up to your imagination.


1. Preheat oven to 375 F.
2. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in veggies.
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 and veggie mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and veggies.
6. Sprinkle with Parmesan cheese (optional).
7. Bake for 15-20 minutes (or until eggs are done).

Serving Size: makes 12 servings

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.