Breakfast Omelet Muffins

4.88 from 8 votes

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A great handheld breakfast, these Breakfast Omelet Muffins with Spinach and Parmesan are perfect for when time is crunched and you’re on the go.

Made right in the muffin pan with eggs, cheese, sausage and spinach! Let me show you how easy with a new video!

A plate of food, with Egg and Sausage cups


Breakfast Omelet Muffins with Spinach and Parmesan

Another plus about these Egg Cups with Spinach and Parmesan is they came together in 30 minutes, I had plenty left over to freeze for another quick breakfast and with some chopped fruit, made for a fantastic meal.

I’ll admit I am not a breakfast person. Never have been. I typically have a Shakeology after working out and that’s about it. So the other day I decided to make us a little something different since I had most of the ingredients already. So, while Dave washed the dogs after a muddy morning run, I went to work putting these together.

I decided to make a video of this recipe for those of you new to the site after having it appear in the Jan/Feb issue of Cooking Light. It made my day when I first saw it and hope you enjoy it, too.

baked Omelet Muffins with Spinach and Parmesan

Preheat oven to 350°F. Brown and crumble the sausage in a skillet over medium heat.

Using a 2 inch biscuit cutter or glass, cut 3 circles of sourdough bread from each slice of bread. Press each into the bottom of a muffin pan sprayed with vegetable spray.

bread circles

In a bowl whisk the eggs with a pinch of kosher salt and cracked black pepper. Chop the fresh spinach, set aside.

Evenly distribute the crumbled sausage on the top of each bread circle. Top with chopped spinach. Pour the eggs evenly over each filled muffin mold.

pouring eggs in muffin pan

Top with a healthy pinch of shredded parmesan cheese and bake for 18 minutes until cooked and tops are golden brown.

Omelet Muffins with Spinach and Parmesan in pan

These were the perfect, bite sized breakfast nibbles. With some fresh, chopped cantaloupe I was a happy camper. Each bite started with the crispy, golden brown cheesy top that opened up to fluffy eggs and sausage on a toasted piece of sourdough that got a little crispy on the bottom.

With the leftovers, I put them in a Ziploc bag and in the freezer they went for another quick and delicious breakfast.

If you’re looking for other breakfast recipes, try my Breakfast Stuffed Peppers or my Crustless Spinach Quiche with Ham. Enjoy!

Omelet Muffins with Spinach and Parmesan

Here’s the boys, Oliver and Kodi, all cleaned up. They’re both Labradoodles, Kodi (blonde one) is 4 and Oliver (brown one) will be 4 this month. I think they were hoping I’d drop one.

Oliver and Kodi
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A plate of food, with Egg and Sausage cups

Omelet Muffins with Spinach and Parmesan

4.88 from 8 votes
These bite size Omelet Muffins with Spinach and Parmesan were a cinch to make and with only 5 ingredients are great for on the go mornings, too.
Servings: 12 servings
Prep: 12 minutes
Cook: 18 minutes
Total: 30 minutes

Ingredients 

Instructions 

  • Preheat oven to 350°F. Brown and crumble the sausage in a skillet over medium heat.
  • Using a 2 inch biscuit cutter or glass, cut 3 circles of sourdough bread from each slice of bread. Press each into the bottom of a muffin pan sprayed with vegetable spray.
  • In a bowl whisk the eggs with a pinch of kosher salt an cracked black pepper. Chop the fresh spinach, set aside.
  • Evenly distribute the crumbled sausage on the top of each bread circle. Top with chopped spinach. Pour the eggs evenly over each filled muffin mold. Top with healthy pinch of shredded parmesan cheese and bake for 18 minutes until cooked and tops are golden brown.

Video

Nutrition

Calories: 216kcal | Carbohydrates: 13g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 183mg | Sodium: 428mg | Potassium: 157mg | Fiber: 1g | Sugar: 1g | Vitamin A: 551IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 2mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Breakfast
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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39 Comments

  1. I found your site when i was looking for a from scratch recipe for curry paste (I am not a cook but I love Indian and Thai food, and there is no such thing in my small town in Georgia, so thought I’d give cooking it myself a try instead of buying the frozen choices (Saffron Road, etc.) ). Found the recipe and also this omelet cupcake thing. I take mom breakfast every morning (she’s 94 but still lives alone) and it would be great to make some of these ahead and have them ready. So, good site, your graphics/design are a real plus. Thanks,Tricia.

    1. Hi Rose! Yes, It states in the first instruction: Preheat oven to 350°F. Brown and crumble the sausage in a skillet over medium heat.

  2. 5 stars
    Do you have a vegetarian version. The sausage was delicious but I have some vegetarians coming for brunch.
    Thanks
    Sharon

    1. Hi there Sharon. Thanks for stopping by and letting me know! I would simply omit the sausage and add more cheese or spinach myself!

  3. 5 stars
    Thanks Kevin,
    This was exactly what I was craving…..PERFECT!!!
    Love the doodles too, adorable!

    Thanks again, keep the yummies coming!

  4. Cool recipe Kevin. I actually just made something similar myself and will posting soon! It’s turkey sausage + broccoli + cheddar baked eggs in ramekin dishes. Baking eggs is my new thing… excited to give your recipe a try one of these weekends coming up!

  5. For dietary reasons I replaced the breakfast sausage with Morningstar Farms sausage (less fat too) and left the bread out. Great recipe and I’m happy to report look just like the picture. They defrost very well and taste just as good!

    1. Thanks so much for letting me and others know that Brigitte! Always happy to read comments like these. Cheers! 🙂

  6. I can’t wait to try this recipe! Saw it in my January 2017 cooking light magazine. Will be making them this weekend.

    1. Oh wow, thanks for taking the time to come visit. I saw that and was so excited! These are really fantastic, enjoy Pam 🙂