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If you’re looking for a make-ahead breakfast that’s both tasty and healthy, then look no further! These omelette bites are super easy to prep and delicious fresh or re-heated.
I am about to blow your mind with how easy breakfast can be! These omelette bites take maybe 45 minutes total, and will save you hours in slaving over breakfast during the week. You can reinvent them daily by adding cheese, salsa, avocado, or any other fixin’s you enjoy.
Start off by browning your breakfast sausage. I used Johnsonville mild breakfast sausage, but any variety you like will do.
The low carb veggie mix I used was frozen chopped spinach (thawed and squeezed out), a few strips of red bell pepper, zucchini, seeded and chopped tomatoes, grated radishes (they’re SO good sautéd in a little butter, almost like slightly sweet hashbrowns), and sliced scallions. I softened the zucchini, bell pepper, and radishes together with the thawed and squeezed spinach in a little butter until the radishes started to soften. I let all of that cool while I chopped the tomatoes.
Personally, I seed tomatoes before throwing them into a dish like this for 2 reasons: 1. the seeds add a lot of water and moisture, and 2. they’re mushy. I would mush rather have the firm flesh than the seeds. Usually the seeds kind of fall away naturally as I’m chopping, and it isn’t a whole lot of extra work.
Also slice the scallions thinly, then toss with the spinach mixture with salt and pepper.
Toss the sausage with the veggies, then let’s get to the filling.
I chose paper liners for my muffin pan, which had some drawbacks. On one hand, I wasn’t scrubbing egg out of every hole in my pan. On the other hand, I had to peel the liners off each one which was a bit of a pain. All of that to say, if you have silicone liners – use them, or spray the pan REALLY well.
So, I’m madly in love with this 24-ct muffin pan. It makes a world of difference filling just one BIG pan instead of a few tiny ones. Also, for my limited-space kitchen I just don’t have room for a ton of small pans, so one large pan is just the ticket.
Pile in a heaping spoonful of the sausage and veggie mixture into the bottom of each cup, then scramble the eggs.
I like my eggs with a little hot sauce, but if you don’t you can leave it out. Just make sure you season liberally with salt and pepper. I also used unsweetened, plain almond milk to scramble the eggs. You can also use cream or half and half, if that’s your thing. I have to watch the dairy, because my husband can’t handle too much of it and I want him to enjoy these also. I scrambled the eggs, milk, and hot sauce together in my big 8-cup measuring cup. It has a pour spout, making it easy to fill each cup without making additional dirty dishes.
Fill each cup about 3/4 of the way full. You want a little space, because the eggs will puff as they bake.
When all the cups are filled, pop them into a pre-heated 375 degree oven and bake for about 20-25 minutes, or until the tops are lightly golden.
Delicious! The eggs are perfectly fluffy with bright, fresh veggies and a little spice from the sausage. They are the perfect morning pairing with some buttery avocado and fresh berries.
Sausage & Veggie Omelette Bites (THM S)
Credit: Erin Murray, My Fling with Food
- 14 eggs
- 1/3 c unsweetened, plain almond milk
- few dashes hot sauce
- 1lb bulk breakfast sausage
- 1 c frozen chopped spinach, thawed and squeezed of its water
- 1 small zucchini, diced
- 1/4 c grated radishes
- 1/4 c diced red bell pepper
- 1-2 vine tomatoes, seeded and diced
- 2-3 scallions, thinly sliced
- salt and pepper
- Preheat oven to 375.
- Brown the sausage and set aside to cool.
- Sauté the zucchini, bell pepper, radishes, and spinach together for about 5-7 minutes or until the radishes begin to soften. Turn off the heat, cool slightly, then add the tomatoes, scallions, and a touch of salt and pepper. Toss the sausage into the veggie mixture and set aside.
- Line your muffin pan with either paper liners or silicone liners. Add one big spoonful of the sausage/veggie mixture to each cup.
- Scramble the eggs with the almond milk, hot sauce, salt and pepper.
- Pour the egg mixture a little at a time into each cup, filling it 3/4 of the way.
- Bake at 375 for 20-25 minutes, or until lightly browned and firmly set.
- Enjoy right away or refrigerate in zip-top bags for mornings during the week. Reheat gently in the microwave for about 30-45 seconds.