Healthy Loaded Baked Egg Omelet Muffins

Easily batch prep delicious & healthy loaded baked egg omelet muffins for a quick breakfast! Bursting with flavor from your favorite toppings including sausage, spinach, tomatoes, and cheese.

How to make healthy loaded baked egg omelet muffins with spinach, mushrooms, sausage, and cheese that are anti-inflammatory

Hey, breakfast lovers! If you’re tired of the same old scramble or cereal routine, these omelets are here to shake things up in the most delicious way. Enjoy a fluffy, golden-brown omelet filled with all your favorite toppings—sausage links, tomatoes, sauteed mushrooms, spinach, shredded sharp cheddar and parmesan cheese, and green onions.

The best part? You can customize it to your heart’s content! Whip up a batch of these omelets, store them in the fridge, and reheat them in the morning for a hassle-free, protein-packed breakfast. They’re not only incredibly convenient but also bursting with flavor. So, why settle for a boring breakfast when you can start your day with a loaded baked egg omelet that’s convenient and oh-so-delicious? Get ready to savor every satisfying bite!

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Why You’ll Love This Loaded Baked Egg Omelet Muffin Recipe:

  • You can make them ahead of time to streamline your morning.
  • It’s a delicious way to incorporate superfoods into breakfast.
  • All the simple ingredients are easily digestible for a gentle tummy.

How Do You Make Loaded Baked Egg Omelet Muffin Recipe?

Step 1. Dice Mushrooms and Sausage Links

Dice the mushrooms, sausage links, and green onions into small pieces. s.

Adding wet ingredients to muffin batter.

Step 2. dice the tomato

Dice the tomato. Spread the tomato pieces on a paper towel, roll them up, and gently squeeze to remove excess moisture.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 3. Saute the Mushrooms

Spray a frying pan with oil and drop in the diced mushrooms. Turn the heat to medium. Sprinkle dashes of paprika, onion powder, garlic powder, salt, and pepper on the mushrooms. Stir the mushrooms occasionally as they cook in the pan. They will reduce in size. Once brown, remove them from the pan and spread them on a plate lined with a paper towel to absorb excess moisture.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 4. Saute the Spinach

Spray a frying pan with oil and drop in the spinach leaves. Turn the heat to medium. Sprinkle dashes of onion powder, garlic powder, and salt on the spinach. Stir the spinach leaves occasionally as they cook in the pan. They will reduce in size. Once shriveled, remove them from the pan and spread them on a plate lined with a paper towel to absorb excess moisture. 

Allow the spinach to cool for a few minutes. Then transfer them to a cutting board and dice them into smaller pieces. Mainly the spinach stems.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 5. Grate the Cheese

Use a standard-size grater to grate 2 cups of cheddar cheese. Then use a smaller zesting shredder to shred 1/2 cup of parmesan cheese. You can use pre-shredded cheese for either of these

Step 6 . Mix the Eggs

Combine 9-12 eggs with paprika and salt and whisk until blended. You can start with nine eggs. Then you mix more eggs if needed once you begin to fill your muffin cups. 

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 7. Fill the muffin cups

Spray your muffin pan with non-stick cooking spray. Then, layer your ingredients in the cups in this suggested order: grated cheddar cheese, mushrooms, sausage, spinach, tomatoes, and cheddar cheese.

Then pour the egg mixture into each cup, filling them barely to the top. Then sprinkle on the parmesan cheese and diced green onions.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 8: Bake and Enjoy!

Bake the muffins in a 350°F oven for 25-30 minutes or until the edges and tops of the muffins begin to brown. They will have a raised dome top when they come out of the oven. Allow them to cool for about ten minutes before serving. They will deflate and become flat across the top.

You can store them in the fridge for one week.

Adding wet ingredients to muffin batter.
How to make healthy loaded baked egg omelet muffins with spinach, mushrooms, sausage, and cheese that are anti-inflammatory

Easy Loaded Egg Omelet Muffins

Easily batch prep delicious & healthy loaded baked egg omelet muffins for a quick breakfast! Bursting with flavor from your favorite toppings including sausage, spinach, tomatoes, and cheese.
5 from 1 vote
Servings 12
Prep Time 20 minutes
Cook Time 30 minutes

Ingredients
  

  • 12 eggs
  • 2 cups shredded cheddar cheese
  • 1/2 cup shredded parmesan cheese
  • 2 cups baby spinach
  • 1 cup mushrooms
  • 1/2 teaspoon salt
  • 1 roma tomato
  • 4 turkey sausage links
  • 2 green onion stems

Seasonings:

  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • dash onion powder
  • dash garlic powder
  • dash pepper

Instructions
 

  • Preheat your oven to 350°F.
  • Dice the mushrooms, sausage links, and green onions into small pieces. 
  • Dice the tomato. Spread the tomato pieces on a paper towel, roll them up, and gently squeeze to remove excess moisture.
  • Spray a frying pan with oil and drop in the diced mushrooms. Turn the heat to medium. Sprinkle dashes of paprika, onion powder, garlic powder, salt, and pepper on the mushrooms. Stir the mushrooms occasionally as they cook in the pan. They will reduce in size. Once brown, remove them from the pan and spread them on a plate lined with a paper towel to absorb excess moisture.
  • Spray a frying pan with oil and drop in the spinach leaves. Turn the heat to medium. Sprinkle dashes of onion powder, garlic powder, and salt on the spinach. Stir the spinach leaves occasionally as they cook in the pan. They will reduce in size. Once shriveled, remove them from the pan and spread them on a plate lined with a paper towel to absorb excess moisture. 
    Allow the spinach to cool for a few minutes. Then transfer them to a cutting board and dice them into smaller pieces. Mainly the spinach stems.
  • Use a standard-size grater to grate 2 cups of cheddar cheese. Then use a smaller zesting shredder to shred 1/2 cup of parmesan cheese. You can use pre-shredded cheese for either of these.
  • Combine 9-12 eggs with paprika and salt and whisk until blended. You can start with nine eggs. Then you mix more eggs if needed once you begin to fill your muffin cups. 
  • Spray your muffin pan with non-stick cooking spray. Then, layer your ingredients in the cups in this suggested order: grated cheddar cheese, mushrooms, sausage, spinach, tomatoes, and cheddar cheese.
    Then pour the egg mixture into each cup, filling them barely to the top. Then sprinkle on the parmesan cheese and diced green onions.
  • Bake the muffins in a 350°F oven for 25-30 minutes or until the edges and tops of the muffins begin to brown. They will have a raised dome top when they come out of the oven. Allow them to cool for about ten minutes before serving. They will deflate and become flat across the top.
    You can store them in the fridge for one week.

Video

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Nutrition

Calories: 167kcalCarbohydrates: 2gProtein: 13gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 188mgSodium: 473mgPotassium: 152mgFiber: 0.3gSugar: 1gVitamin A: 1032IUVitamin C: 3mgCalcium: 215mgIron: 1mg
Keyword banana muffin, breakfast, cheesecake, egg, mushrooms, omelette, tomatoes
Did you make this recipe?Please let me know in the comments below how it turned out 🙂
5 from 1 vote (1 rating without comment)

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