How to Make the Best Sausage & Cheese Omelet Muffins Step by Step in 2023

Sausage & Cheese Omelet Muffins
A Keto Friendly Version of a Traditional Omelet

Today we’re making one of my favorite breakfast recipes of all time. Sausage & Cheese Omelet Muffins.  We’re combining all of ingredients that you’d find in an omelet, but we’re cooking it in a jumbo muffin pan instead of a griddle.

We’ll use organic farm fresh pasture raised eggs, with white cheddar, mozzarella, and parmesan Reggiano cheese, cream cheese, onions, mushrooms, spinach, and fresh ground pork. This recipe looks as amazing as it tastes.

Here are the ingredients that you will need

1 Jumbo Muffin Pan
2 Tablespoons of Butter
2 Tablespoons of Extra Virgin Olive Oil
8 pasture raised organic eggs
1 teaspoon each salt & pepper
1/2 teaspoon of turmeric and a ½ teaspoon of fennel
8oz of room temperature cream cheese
3oz each grated parmesan, white cheddar, and mozzarella cheese
4oz chopped mushrooms
1 lb of ground pork
½ yellow onion chopped
1 small bag of baby spinach

In a pan with butter and olive oil, sauté the onions for five minutes. Add in the mushrooms & cook for five minutes and set the mix onto a plate.

In the same pan, cook the ground pork, add in the ½ of the salt, pepper, and turmeric, and all the fennel. Once the meat is cooked, and in the baby spinach and cook for a few minutes until the spinach is wilted down.

Add the mushrooms and onions back into the pan with the spinach and pork, turn the heat off and cover the pan with your lid.

Pre-heat the oven to 350 degrees

In the large bowl, crack 8 fresh eggs. Add in the rest of the salt, pepper, and turmeric, the cheddar, mozzarella and parmesan cheese, and the room temperature cream cheese, and give the mix a nice stir.   

You can also use a hand mixer; just make sure that you do it slowly. One of the ways to enjoy food is by having the proper texture. An electric mixer on high speed would make all of the ingredients too fine; we want to feel the bits and pieces of the onions, mushrooms, sausage, cheese and spinach; so, in this recipe, and fork or whisk is better.

Add in the cooked sausage onions and mushrooms mixture and give it another stir. This time we’ll use a bigger spoon.

Using a ladle, add the egg mixture to a sprayed nonstick jumbo muffin pan.

Bake them in the oven for 20 minutes.

Remove the omelet muffins from the oven and let them cool for 10 minutes. Let them cool for about 10 minutes, then flip them over so that they all come out evenly.

The omelet muffins are now ready to serve. These are so good; they’re nice and creamy. Each egg muffin is only 4g of carbs, so it’s perfect for the keto diet.

It was delicious!

Until next time,
Bon appetit.
Ciao,
Mark