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
Shaynefully Delicious Christmas Morning Sausage Muffins
Virginia This Morning airs LIVE Monday through Friday from 9 am to 10 am.
Easy Breakfast Egg Muffins Recipe - Busy Morning Grab and Go Breakfast
Here is an Easy Breakfast Muffins Recipe for a Busy Morning Grab and Go Breakfast.
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1:55 Breakfast Egg Muffins Ingredients
6:24 How to Make Breakfast Egg Muffins
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
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
Making the McDonald's Egg McMuffin At Home | But Better
One of the most famous fast-food breakfasts in the world could be so much more... and we're going to make it just that. Homemade English muffins, perfectly cooked eggs, seared thick-cut smoked ham, cheddar, and light spicy mayo. Let's see how we do.
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Meal Prep Egg Muffins 3 Delicious Ways | Rockin Robin Cooks
Meal prep these egg muffins for a quick healthy protein meal. I'm making them 3 ways. Sausage and sweet potato, broccoli and cheese, and Mexican style.
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▶︎ 4 Cup Pyrex Measuring cup with spout
▶︎ Instant Pot
▶︎ Silicone cupcake liners Regular size
These are very easy to make and are super delicious meal prep ideas for the week.
These egg and cottage cheese muffins are full of protein and make the perfect snack for you and your kids.
Egg Muffin Recipes
Ingredients:
Sweet potato, Sausage, Onion
1 organic sweet potato, peeled and cut into small pieces
½ yellow onion, finely diced
1 Aidelle sausage, cut into small pieces, come precooked
1 Tbsp olive oil
Mexican Style
1 cup tortilla chips, crumbled
¼ yellow onion, finely chopped
1 can mild green chiles, chopped
Medium cheddar cheese, grated
Vegetable Breakfast Muffins
½ cup chopped organic broccoli, cooked to el dente
½ cup organic spinach, chopped
Medium cheddar cheese, grated
⅓ cup toasted sliced almonds
Base Mix
4 pastured eggs
1 cup full fat cottage cheese
Garlic powder
Salt
Pepper
Equipment:
Muffin tins
Silicone cupcake molds
Pyrex measuring bowl with spout
Directions:
Preheat Oven 375 degrees F.
Place a fry pan over medium heat and add the olive oil, onion, and sweet potato and stir. After 3 minutes turn the temperature to low and cover the pan for about 2 minutes or until the sweet potato is soft. Then place the mixture into a bowl.
In a small frying pan, place the almonds over medium heat and stir frequently until they toast up and become brown in color. Watch closely so they don’t burn.
To meal prep, have all your ingredients lined up as in the video and grouped together according to flavors you are making.
Make the base mix by blending all the ingredients in a mixing bowl. Use a whisk to combine.
Now it’s just a matter of filling the silicone cups in a layered fashion starting with with the sweet potato/onion mix and then the sausage. I tried to do 2 layers so the flavors are mixed throughout the muffin.
I fill the cups pretty full with ingredients. Then go back and fill each cup with the base mixture. It takes a minute for all the egg to work its way through all the ingredients. You can tap the pan to help the liquid settle in.
You do the same with the next flavor which in my case was the broccoli, spinach, cheese, with toasted almonds on top.
Now for the last flavor, the mexican muffin. Here I placed diced onion and green chilis in the cup first followed by broken chips and cheese. Repeat the layers and finish with some chips on top as well a bit more cheese.
Pop these in the oven at 375 degrees F. for 30 minutes in the middle of the oven. You will find that these muffins pop right out of the silicon cups easily.
The egg muffins will keep in the refrigerator in a sealed container for about 5 days and in the freezer for up to 1 month.
These are perfect when that hectic schedule requires a grab and go breakfast or snack.
Thanks for watching and sharing my cooking show!
Rockin Robin
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This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin
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