Recipe by Becki
"Muffins in a cup! Easy, yummy, and best of all hearty."
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cooked ham, crumbled
diced red bell pepper
ground black pepper
These go by many names and I’ve tried a number of different recipes and variations. Every time I make them they are well-received; not only delicious, but conversation pieces as well! They make plain old scrambled eggs a little more special and a little more festive. (In fact, I’m thinking these just may be part of my Christmas breakfast menu when my whole gang comes home for Christmas) There are as many variations as there are ingredients you can think of to put in them! Chopped zucchini, broccoli, mushrooms, shredded cheese, bacon – all would be delicious. I adjusted the ingredients in this recipe to suit my tastes – for half a recipe, 4 eggs, I used 1/ 2 cup ham, about 2 T. each of finely diced red pepper and red onion, fresh minced chives, and about 2/3 shredded cheddar cheese. I also added a splash of milk. What’s important, I think, is to finely chop your vegetables to make sure they cook through in this brief cooking time and to make sure the muffin cups are filled almost to the top. I used silicone cups sprayed with Pam, and filled them with a 1/4 cup measuring cup. A four egg recipe, given the additions and proportions of ingredients I chose to use, made six muffins. I baked them just till set and not wet looking, about 22 minutes. A teeny dollop of sour cream and a sprinkling of minced red pepper and fresh chives dressed them up real pretty.
mushy and watery
These are great for big and little hands. I like to add chopped mushrooms and then saute' them lightly with veggies in a bit of butter before adding to egg mixture. This ensures that the veggies are not crunchy when muffins are done. My grand kids love to grab one and eat it on the way to the bus stop, daughter either eats one on the way to work or saves it for mid morning snack. I love them cold. Good stuff and my Sunday Morning Brunch Bunch requests them when brunch is at my house!
Easy fast and pretty tasty too. I had to use yellow peppers, didn't have red. I scaled this back to 2 servings but still ended up with 7 egg muffins. I used a standard sized cupcake pan which I sprayed well with cooking spray. If you make the full recipe plan on getting more than 8 egg muffins. Thanks for a good breakfast, Becki.
These were a hit, even for the pickiest eater in my house, my 50-year-old "child" (lol). I was looking for a healthy grab-and-go breakfast that I could eat on my hour commute to work. These did the trick. I change out the ingredients to keep them from seeming like the same old thing. I've tried diced ham, bacon, different cheeses, onion, peppers, tomatoes, olives, chicken, spinach, and the list goes on... On the weekends, I bake them, slide them into single serve freezer bags, and HIDE them in the back of the freezer or they are gone before the week starts. Thanks for a great recipe.
This recipe is really good but I can say that it's NOT Paleo because we don't use bacon, sausage or ham in Paleo because of the salt & sugar contents. But I use chicken instead and it is great
I LOVE these muffins, and even my very picky daughter would eat them (that's a major score in my book!!!). Great to reheat in the morning for a quick and healthy breakfast.. Followed the recipes modifications outlined in Naples 34102 review (you clan NEVER go wrong following her feedback!). Added a little more than 1/3 cup each of finely chopped red pepper and onion, along with a Cup of finely chopped ham and roughly one cup shredded cheese to the 8 eggs. Added a splash of milk, filled using a 1/4 measuring cup. It made 17 reasonably-sized muffins using lightly greased (using non-stick spray) silicone muffin cups (these things are awesome, easy to clean & nothing sticks). The possibilities are endless with this recipe...thanks for sharing Becki!!!
Parchment cup liners are the answer if you are having trouble with these delicious egg muffins sticking.
* Percent Daily Values are based on a 2,000 calorie diet.
Paleo Omelet Muffins
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 184
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