Omelet Muffins

Omelet Muffins

The options are endless with this easy breakfast dish. Don’t be afraid to mix it up a bit!  Add curry powder, and eggplant for an eastern flair or chipotle peppers and cumin for added spice and heat!

Omelet Muffins

Servings: 4

Coconut oil or paper muffins
8 Omega -3 eggs
2 Tbsp of Water
1/2 lb chicken, cooked and cut or crumbled into small pieces
1 Red Bell Pepper, sliced
1/4 lb of Asparagus or Broccoli
1/2 Yellow Onion
1/4 Tsp of Salt Substitute
Black Pepper to taste


1. Preheat oven to 350 degrees

2. Grease 8 muffin cups with coconut oil or line with paper  liners.  Fill any remaining muffin cups with 1 Tbsp 0f water, so they do not scorch while baking.

3. Beat the eggs in a medium bowl and add meat, vegetables, salt substitute, ground peper and any other ingredient you wish to add

4. Pour mixture into muffin cups. Bake for 18-20 minutes

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