Paleo Omelet Muffins

85 Reviews 21 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Becki
Recipe by  Becki

“Muffins in a cup! Easy, yummy, and best of all hearty.”

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Ingredients

Adjust Servings

Original recipe yields 8 muffins

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.
  2. Beat eggs together in a large bowl. Mix ham, bell pepper, onion, salt, black pepper, and water into the beaten eggs. Pour egg mixture evenly into prepared muffin cups.
  3. Bake in the preheated oven until muffins are set in the middle, 18 to 20 minutes.

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Reviews (85)

Rate This Recipe
naples34102
386

naples34102

These go by many names and I’ve tried a number of different recipes and variations. Every time I make them they are well-received; not only delicious, but conversation pieces as well! They make plain old scrambled eggs a little more special and a little more festive. (In fact, I’m thinking these just may be part of my Christmas breakfast menu when my whole gang comes home for Christmas) There are as many variations as there are ingredients you can think of to put in them! Chopped zucchini, broccoli, mushrooms, shredded cheese, bacon – all would be delicious. I adjusted the ingredients in this recipe to suit my tastes – for half a recipe, 4 eggs, I used 1/ 2 cup ham, about 2 T. each of finely diced red pepper and red onion, fresh minced chives, and about 2/3 shredded cheddar cheese. I also added a splash of milk. What’s important, I think, is to finely chop your vegetables to make sure they cook through in this brief cooking time and to make sure the muffin cups are filled almost to the top. I used silicone cups sprayed with Pam, and filled them with a 1/4 cup measuring cup. A four egg recipe, given the additions and proportions of ingredients I chose to use, made six muffins. I baked them just till set and not wet looking, about 22 minutes. A teeny dollop of sour cream and a sprinkling of minced red pepper and fresh chives dressed them up real pretty.

Gail Cobile
146

Gail Cobile

These are great for big and little hands. I like to add chopped mushrooms and then saute' them lightly with veggies in a bit of butter before adding to egg mixture. This ensures that the veggies are not crunchy when muffins are done. My grand kids love to grab one and eat it on the way to the bus stop, daughter either eats one on the way to work or saves it for mid morning snack. I love them cold. Good stuff and my Sunday Morning Brunch Bunch requests them when brunch is at my house!

Baking Nana
106

Baking Nana

Easy fast and pretty tasty too. I had to use yellow peppers, didn't have red. I scaled this back to 2 servings but still ended up with 7 egg muffins. I used a standard sized cupcake pan which I sprayed well with cooking spray. If you make the full recipe plan on getting more than 8 egg muffins. Thanks for a good breakfast, Becki.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 308 cal
  • 15%
  • Fat
  • 20.5 g
  • 31%
  • Carbs
  • 6.8 g
  • 2%
  • Protein
  • 23.8 g
  • 48%
  • Cholesterol
  • 454 mg
  • 151%
  • Sodium
  • 1008 mg
  • 40%

Based on a 2,000 calorie diet

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