Omelet Muffins |Cooking With Amanda

I love a good muffin in the morning, but some days I am really not feeling the sweet breakfast thing. Don't get me wrong -- Cinnabon pumpkin muffins or sweet potato muffins are delicious! And omelets are one of my favorite foods for any hour of the day, but really at 7 a.m. it's not often I have time to go all in with an omelet, and sometimes that's the flavor I waaaaaaant.

You get that, right?

I knew you would.

So I married omelets and muffins and made these puffy little bites filled with sausage, cheese, onions, peppers, and egg. Can you say delicious?

When I was a kid I used to read all the recipes on the sides of the boxes in my mom's kitchen until I found one we had all the ingredients to make. Bisquick had this cheeseburger pie recipe that was sort of like quiche. I made it a few times when I was like 12, and that halfway bready but still eggy custard texture is what really stayed in my brain.

Because of all the eggs it always seemed like breakfast to me so I set out here to turn what I remembered into a puffy little bite that I could reheat really fast and then take with me in the car.

Morning carpool consumes me.

I started by sautéing some onions and bell peppers really quickly. Then I cooked and crumbled some sausage. After making a quick batter that actually kind or resembles pancake batter, and then folding in the sausage, onions, peppers, and a helping of grated cheese, these little omelet muffins are ready to bake!

They refrigerate and freeze really well, and they reheat perfectly. The texture is the perfect blend of fluffy bread and eggy omelet with sausage and veggies. You could really add whatever you like to these though -- you could easily make them all veggie with mushrooms and tomatoes in place of the sausage. You could work them out with bacon and cheese. The possibilities are pretty endless!

If you're looking for other savory take-along breakfast treats you could try this Starbucks breakfast sandwich recipe or this spring onion scones with cheddar recipe!

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Omelet Muffins Recipe

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Ingredients

1 teaspoon canola oil
1 cup onion, diced
1 cup green bell pepper, diced
8 ounces pork breakfast sausage, (1/2 pound)
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
2 eggs
4 tbs plain greek yogurt
2 cups nonfat buttermilk
1 cup grated cheese, i used a low fat cheddar

Directions

Preheat the oven to 350°F and grease a mini muffin pan (or line with paper liners)
Heat the oil in a large skillet over medium high heat. Add the onions and bell peppers and cook until soft -- about 3 minutes. Remove them from the pan and set aside. Add the sausage to the skillet and cook it, breaking and crumbling with a spatula as you go. Remove it from the heat when the sausage is cooked through
In a large bowl whisk together the flour, baking powder, sugar, salt, and black pepper. Add the eggs, Greek yogurt, and buttermilk and stir until just combined. Fold in the cheese and cooked sausage, onions, and peppers.
Spoon the batter into the prepared mini muffin pan. You can fill each cup all the way to the top.
Bake for 22 minutes. let them cool for at least 5 minutes. Use a butter knife to run around the edges of each omelet muffin to loosen it from the pan.
Serve warm or let them cool completely and then wrap individually to refrigerate or freeze for later reheating.