Sausage & Cheese Omelet Muffins w Mushrooms Onions & Spinach
Sausage & Cheese Omelet Muffins
Today we’re making one of my favorite breakfast recipes of all time.
Sausage & Cheese Omelet Muffins. We’re combining all of ingredients that you’d find in an omelet, but we’re cooking it in a jumbo muffin pan instead of a griddle.
We’ll use organic farm fresh pasture raised eggs, with white cheddar, mozzarella, and parmesan Reggiano cheese, cream cheese, onions, mushrooms, spinach, and fresh ground pork. This recipe looks as amazing as it tastes.
It’s going to be delicious! So stick around and we’ll show you how we make it.
1 Jumbo Muffin Pan
1 Regular Muffin Pan
2 Tablespoons of Butter
2 Tablespoons of Extra Virgin Olive Oil
8 pasture raised organic eggs
1 teaspoon each salt, pepper, and fennel
1/2 teaspoon of turmeric
8oz of room temperature cream cheese
3oz each grated parmesan, white cheddar, and mozzarella cheese
4oz chopped white mushrooms
1 lb of ground pork
½ yellow onion chopped
1 small bag of baby spinach chopped
To get started, lets put all our ingredients and utensils on the counter and on the stove.
In a large pan add the butter and turn the heat to medium low. Add in the olive oil and let it get hot slowly; you don’t want it to burn. Add the onions and sauté them for five minutes.
Then add in the mushrooms and sauté them for another five minutes.
Next we’ll add in the ground pork. Use a wooden spoon to chop and stir the pork through the onions and mushrooms. Cook that for about five to six minutes. Add in the seasonings and stir that into the meat onions and mushrooms. The spinach is next. Stir that into the meat and seasoning mixture and let it cook for about five minutes. Cover the pan with the lid and allow everything to continue to cook on low heat. After five minutes, turn the heat off of the pan and go ahead and turn the oven on to 350 degrees.
And now we’ll work on the eggs. In the large bowl, crack 8 fresh eggs.
Add in the rest of the salt, pepper, and turmeric,
the cheddar, mozzarella and parmesan cheese,
and the room temperature cream cheese,
and give the mix a nice stir with a fork. As you stir everything together, mash up the cream cheese with your fork. This is what the eggs should look like after a minute or two of stirring. There are some chunky bits and pieces and that’s ok; we don’t want it too smooth or else the omelet muffins won’t look or taste like they’re fresh made.
Add in the cooked sausage mixture into the bowl. The warm ingredients from the pan will help to melt the cheeses a bit more. Give the eggs and meat mixture another good stir with the wooden spoon.
Use a large soup ladle and begin to fill up the jumbo muffin pan; make sure that the pan is sprayed; even though the pan says “non-stick”, you still need to spray it. Repeat the process with the smaller muffin pan. Put the muffin pans into the oven at 350 degrees. Cook the jumbo omelet muffins for 20 minutes and cook the smaller omelet muffins for 15 minutes.
After 15 minutes, remove the smaller omelet muffins from the oven and allow them to cool for 10 minutes before removing them from the pan. When its been 20 minutes of total cooking time, remove the jumbo pan from the oven and allow it to cool for 10 minutes too. The best trick to removing the omelet muffins in tact is to use a large plate, put the plate over the top of the omelet muffins, flip the plate over, and wallah! The omelet muffins are ready to serve…
Two omelet muffins are very filling; but hey; who says you can’t put three on your plate !
And there it is! Sausage & Cheese Omelet Muffins… with Mushrooms, Onions, and Spinach.
It was delicious !
Until next time,
Bon Appetit.
Ciao,
Mark
Sausage & Cheese Omelet Muffins Full Video
Sausage & Cheese Omelet Muffins
An omelet cooked in a jumbo muffin pan instead of a griddle.
Made with fresh eggs, three cheeses, cream cheese, sausage, onions, mushrooms, and spinach.
Here are the ingredients that you will need:
You’ll need
1 Jumbo Muffin Pan
2 Tablespoons of Butter
2 Tablespoons of Extra Virgin Olive Oil
8 pasture raised organic eggs
1 teaspoon each salt & pepper
1/2 teaspoon of turmeric and a ½ teaspoon of fennel
8oz of room temperature cream cheese
3oz each grated parmesan, white cheddar, and mozzarella cheese
4oz chopped mushrooms
1 lb of ground pork
½ yellow onion chopped
1 small bag of baby spinach
In a pan with butter and olive oil, sautee the onions for five minutes.
Add in the mushrooms & cook for five minutes and set the mix onto a plate.
In the same pan, cook the ground pork, add in the ½ of the salt, pepper, and turmeric, and all the fennel.
Once the meat is cooked, and in the baby spinach and cook for a few minutes until the spinach is wilted down.
Add the mushrooms and onions back into the pan with the spinach and pork, turn the heat off and cover the pan with your lid.
Pre-heat the oven to 350 degrees
In the large bowl, crack 8 fresh eggs.
Add in the rest of the salt, pepper, and turmeric, the cheddar, mozzarella and parmesan cheese, and the room temperature cream cheese, and give the mix a nice stir.
You can also use a hand mixer; just make sure that you do it slowly. One of the ways to enjoy food is by having the proper texture. An electric mixer on high speed would make all of the ingredients too fine; we want to feel the bits and pieces of the onions, mushrooms, sausage, cheese and spinach; so in this recipe, and fork or whisk is better.
Add in the cooked sausage onions and mushrooms mixture and give it another stir. This time we’ll use a bigger spoon.
Using a ladle, add the egg mixture to a sprayed nonstick jumbo muffin pan.
Bake them in the oven for 20 minutes.
Remove the omelet muffins from the oven and let them cool for 10 minutes. Let them cool for about 10 minutes, then flip them over so that they all come out evenly.
The omelet muffins are now ready to serve. These are soooo good; they’re nice and creamy. Each egg muffin is only 4g of carbs, so it’s perfect for the keto diet.
It was delicious!
Until next time,
Bon appetit.
Ciao,
Mark
Sausage And Cheese Breakfast Muffins
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My name is Deborah, also known as Debbie. Cooking is my passion and this is something I want to share with the world. ????????????
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Music used in this video:-
Meal prep pancake sausage muffins
Affordable meal prep for mom and kids.
#mealprep #bacon #breakfast #sausage #fun #easy
Cheesy Biscuit & Egg Breakfast Cups | Tasty Junior
Here is what you'll need!
Servings: 16 cups
INGREDIENTS
1 tube refrigerated jumbo biscuits
6 eggs
½ cup milk
¼ tsp salt
¼ tsp pepper
1 cup cooked bacon, chopped
½ cup chives, chopped
1 ½ cups shredded cheddar cheese
PREPARATION
1. Preheat oven to 350°F/180°C
2. Cut 6 biscuits in half, and on a floured surface, roll each half out into 5 inch diameter circles.
3. Press the biscuit circles into a greased muffin tin.
4. In a bowl, whisk the eggs, milk, salt, and pepper.
5. Pour egg mixture into biscuit cups, no more than half full.
6. Divide the bacon and chives among the cups, then top each one with cheese.
7. Bake 15-20 minutes, until eggs are fully set.
8. Enjoy!
All music provided by Audio Network and Warner Chappell Inc. Used with permission
#358 Three Ingredient Cheese Muffins
The title says it all.. Three ingredients.......mix them up....bake....you have a dozen pieces of deliciousness!!! Some of the best muffins ever!!! What are you waiting on?????? Run on into the kitchen and let's get cookin'
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