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!
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.
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 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.
Top with a healthy pinch of shredded parmesan cheese and bake for 18 minutes until cooked and tops are golden brown.
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!
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.
Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.
Omelet Muffins with Spinach and Parmesan
- 1/2 lb ground sausage
- 4 slices sourdough bread
- 12 eggs
- pinch salt
- 1 tsp cracked black pepper
- 1 cup chopped fresh spinach
- 1 cup shredded parmesan cheese
- 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.
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.
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… Read more »
Thank you so much Tricia! I am so glad you came across my site!
Do you cook the sausage first?
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.
Do you have a vegetarian version. The sausage was delicious but I have some vegetarians coming for brunch.
Hi there Sharon. Thanks for stopping by and letting me know! I would simply omit the sausage and add more cheese or spinach myself!
This was exactly what I was craving…..PERFECT!!!
Love the doodles too, adorable!
Thanks again, keep the yummies coming!
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!
Thanks Kevin, need to check yours out when you post. These are so easy right? Cheers! 🙂
Kevin, how coincidental! I just whipped something very similar to this!
Haha! Good minds think alike Jeff! Have a great weekend.
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!
Thanks so much for letting me and others know that Brigitte! Always happy to read comments like these. Cheers! 🙂
I can’t wait to try this recipe! Saw it in my January 2017 cooking light magazine. Will be making them this weekend.
Oh wow, thanks for taking the time to come visit. I saw that and was so excited! These are really fantastic, enjoy Pam 🙂
I changed this up a bit by omitting the bread, using egg whites only and thawed frozen spinach instead. Also substituted feta cheese and added cayenne pepper. Baked them 23 minutes. Taking out the bread and using egg whites reduced the calorie count without compromising the taste.
Thanks Kim for the update, I’ll need to try your version, thanks for sharing it. 🙂
One other change for the last batch, soy sausage instead of pork dramatically cut calories. Add some of your favorite herbs/spices to replace the seasoning from the pork sausage. I added cumin and red pepper flakes.
Sounds like a winner to me, thanks for letting me know Kim.
Last week we were overflowing with fresh eggs so Josh made Egg Muffins with Sausage, Spinach, and Cheese for breakfast.
Nice, hope you enjoyed them. If you still have eggs, check out my Italian Sausage, Gouda and Spinach Strata. Tasty stuff right there!
I can’t decide what I love more, these irresistible breakfast treats or the super cute doggies with their big noses, so adorable!
Thanks Nicole. I think I’d have to choose Oliver and Kodi, but I am a little biased. 😉
Gah!! I forgot to mention the spinach!! Yaaassss! Love spinach with eggs! (And bread and sausage and cheese!) 😉
Fresh spinach too, NEVER that canned mush spinach! How do people eat that? Thanks Chey, and congrats again on the MSN feature. MAJOR good news! 🙂