I’m not sure if I’ve ever mentioned this before on this blog, but I am not a morning person. When I’m going to bed at night, I always have these grand plans for my morning “I’m going to get up at 6 and jog! Then I’m going to make a healthy breakfast, and shower and take some time to do my hair and makeup and I’m going to look like a movie star!” Then my alarm goes off and I think “screw that, I’m going to sleep for another hour.” Then an hour and a half later, when I actually drag myself out of bed, I barely have time to throw my hair in a bun after I shower and grab a yogurt as I’m running out the door.
I’ve heard lots of people say that “breakfast is the most important meal of the day,” so I’ve really been putting in an effort to make a good breakfast recently. Scrambled eggs, turkey bacon or sausage, some kind of veggie or bean. Problem is, it usually takes me 30 – 45 minutes to cook and consume this healthy breakfast. So I’ve been trying to find ways to still have a good breakfast in the morning while keeping my cook/prep/eating time to about 5 minutes. When I found this recipe, I was super pumped because not only does it take about 1 minute to prepare in the morning, it’s portable, so I can still eat it as I’m running out the door. It’s the best of both worlds! I usually make these on Sunday night and then I have enough to last throughout the week.
- 8 eggs
- ½ cup cooked meat, cut or crumbled into small pieces (I used turkey sausage)
- ½ cup red & yellow peppers (or veggies of your choice)
- ½ cup diced onions
- 1 15oz can black beans, drained (or beans of your choice)
- 2 TBSP light ranch dressing (or mayo if you prefer)
- Salt & pepper (about 1/8 tsp each)
- Optional: ¼ cup shredded cheese, lightly drained salsa, garlic, etc
- Tin Foil cupcake cups (optional, but this makes things easier)
- Preheat oven to 350°F. Generously grease muffin tins (or foil cups) with butter, pam, or coconut oil.
- In a skillet, add sausage (or whatever meat you choose to use), onions, beans, and peppers and saute until soft. Let cool.
- In a bowl, beat the eggs and ranch dressing until thoroughly mixed. Spoon the meat/veggies mixture into the eggs and stir gently to incorporate.
- Spoon or scoop the egg/meat mixture into the mufﬁn cups. Make sure you have a good ratio of eggs to meat.
- Bake for 18–20 minutes until a knife inserted into the center of an mufﬁn/ omelet comes out almost clean (they’ll continue to cook for a minute or two after removed from the oven).
- Remove the omelets from the mufﬁn cups and serve, or cool completely and store for another day.
I think next time the only things I would do differently would be getting the tin foil cupcake cups, or just greasing the cupcake pan and making them without the wrapper at all. The eggs stick to the paper a little too much with the paper cups and you end up losing like half of your omelet muffin. I’d also spoon the meat mixture in first and then top it off with the eggs to make sure I got a good ratio with each muffin. Taste-wise though, I’d say they were perfect.