- Bettina Applewhite
Make-Ahead Mini Western Omelets
Howdy! These make-ahead mini western omelets have everything you need to start your morning off right. You can make them ahead on your #mealprep days and simply reheat when ready to eat. They are packed with protein. They have veggies to start your day toward your veggie goals.
When times are really busy, I have to meal prep to keep my sanity. My best line of defense for hectic weeks are planning ahead. By getting ahead of what I can, I feel like I can tackle more of the unexpected and roll with whatever comes my way. For me, meal prep is #selfcare. The more I can cross of my to-do list, the more accomplished I feel. When I can check off breakfast, lunch, and dinner off the list at the beginning of the week, I am truly winning. Plus, me in the kitchen with music and lots of prep is one of my places of zen. Something about chopping and sautéing is relaxing to me.
These little egg muffins are full of flavor and packed with ingredients. In each bite, you can get eggs, sausage, and diced veggies. If you have jumbo muffin tins, they will work even better, just double the recipe. Try adding in diced jalapeño peppers for an added kick in the morning.
Remember if you try any recipes, post them on Instagram and tag @BitesWithApplewhite and #BitesWithApplewhite.
Mini Western Omelets
Makes 6 Egg Muffins
2 Whole Eggs
3 Egg Whites
1/2 Cup Half & Half
1/2 lb Breakfast Sausage
1/2 Bell Pepper, chopped into small pieces
Half Onion, diced
1/2 Cup Grape Tomatoes, cut in half
1 Clove Garlic, minced
1/2 Cup Cheddar Cheese & Pepper Jack Cheese, Mixed
Salt & Pepper
Preheat oven to 375 degrees. Prepare a 6-cup muffin tin by spraying with nonstick spray. Set aside.
Brown breakfast sausage in a skillet over medium heat. Make sure to break up sausage into small bite-size pieces as you cook.
Once sausage has browned, remove from skillet. Add 1 Tbsp of olive oil to the skillet, if necessary. Add onion and cook until transparent, about 5 minutes. Then add garlic and cook for approximately 30 seconds until garlic becomes fragrant.
Add in chopped bell peppers and tomatoes. Cook until softened about 5 minutes. Add in browned sausage and mix together. Cook for 2 minutes just to reheat sausage and remove from heat.
While vegetables are cooking, whisk eggs and egg whites in a bowl. Whisk in half and half and season with salt and pepper.
Divide ground sausage mixture between the 6 muffin tins. Top with 1 Tbsp of cheese. Pour in egg mixture to top off the muffins.
Place in preheated oven and bake for 15 - 20 minutes until eggs are set. Muffins will puff up while cooking but will deflate once cooled. Once cooled remove from muffin tins and enjoy!
To keep for later... simply allow to cool completely and place into reusable container. Reheat as many as needed for 30 - 60 seconds.