Paleo Omelet Muffins Recipe - Allrecipes.com
Paleo Omelet Muffins Recipe
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Paleo Omelet Muffins
See how to make the perfect paleo-friendly, grab-and-go breakfast treat. See more
  • READY IN 35 mins

Paleo Omelet Muffins

Recipe by  

"Muffins in a cup! Easy, yummy, and best of all hearty."

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Ingredients Edit and Save

Original recipe makes 8 muffins Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.
  2. Beat eggs together in a large bowl. Mix ham, bell pepper, onion, salt, black pepper, and water into the beaten eggs. Pour egg mixture evenly into prepared muffin cups.
  3. Bake in the preheated oven until muffins are set in the middle, 18 to 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2012

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.

 
Most Helpful Critical Review
Jan 18, 2014

mushy and watery

 
Jan 12, 2013

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!

 
Dec 08, 2012

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.

 
Mar 08, 2013

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

 
Nov 16, 2013

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.

 
Jun 02, 2013

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!!!

 
Dec 16, 2013

Cute and yummy!! I made this using bacon, breakfast ham, and cheese based on my kids' omelet preferences. My only issue was that the omelette muffins stuck to my muffin liners a fair amount so next time I will either use better muffin liners or spray the liners with non-stick cooking spray. Thanks for a great recipe this is one of my new breakfast favorites!

 

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Nutrition

  • Calories
  • 308 kcal
  • 15%
  • Carbohydrates
  • 6.8 g
  • 2%
  • Cholesterol
  • 454 mg
  • 151%
  • Fat
  • 20.5 g
  • 31%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 23.8 g
  • 48%
  • Sodium
  • 1008 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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