Omelette Muffin


  • 6 large eggs
  • 2 tablespoons heavy whipping cream
  • 4 slices bacon
  • 4 ounces fresh pork sausage
  • 4 ounces ham
  • 3 ounces sharp cheddar cheese
  • 4 teaspoons salsa
  • Cooking spray


Shred up some sharp cheddar cheese and set aside.

Cut up 4 strips of bacon and cook thoroughly in a non-stick skillet over medium-high heat, drain grease, and set aside.

Cook up the fresh sausage thoroughly, drain the grease, and set aside.

Dice up the ham and set aside.

Crack 6 large eggs into a large measuring cup, add 2 tablespoons of heavy whipping cream, and whisk together.

In a 12 muffin pan, spray lightly with cooking spray to prevent the meal from sticking.

In 4 of the cavities place the bacon, in 4 other cavities place the ham, in the remaining 4 cavities place the sausage.

Pour the egg mixture equally into each muffin cavity, being sure to leave room at the top for more ingredients and expansion.

Top each portion with an equal amount of sharp cheddar cheese.

In half of the cavities spoon in 1 teaspoon each of salsa.

Cook at 350° F for about 20 minutes, or until completely cooked, but not until the tops brown. Since you may be heating most of these up later during the week do not want to overcook them this time around.

Either serve them warm right away, or place in an air-tight container and store in the refrigerator for up to 5 days. Optionally you can freeze as many as you want, and put them in the refrigerator the night before to thaw.

Reheat any leftovers before eating.

Special Note: Feel free to use whatever preferred ingredients you want to. This recipe is just intended as inspiration to show you that it can be easy to meal prep for your weekly breakfasts so that you don’t have to rush in the mornings to start your day off on the right track.

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