Southwestern Omelet Muffins


This is the BEST way to get  healthy, protein and nutrient packed start on your day!

I make lots in advance and pop them in the freezer for weekday mornings on the run!

Southwestern Omelet Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12 Muffins

Southwestern Omelet Muffins


  • 6 ounces breakfast sausage links, chopped
  • 2 bell peppers, assorted colors, chopped small
  • ½ cup green onions, chopped small
  • ¾ cup kale, chopped small
  • 2 tsp salt
  • ½ tsp pepper
  • 1 tsp cumin
  • 1 tbsp garlic powder (or 2 cloves chopped fresh garlic)
  • 4 ounce can Hatch green chiles, chopped
  • 1/2 cup chopped cilantro
  • 1 dozen eggs


  1. Preheat oven to 375 degrees.
  2. Heat large skillet on medium high heat.
  3. Add sausage and brown all around.
  4. Add peppers and kale and cook to soften, about 5 minutes.
  5. In a large bowl, beat eggs with remaining ingredients.
  6. Add sausage and veggies.
  7. Line muffin tins with papers and divide egg mixture among them, filling about ¾ full.
  8. Bake for about 25 minutes, or until the center is firm to the touch.
  9. Variations: You can add any combination of meats, veggies and seasoning to this recipe. I love using leftover meat and roasted veggies from the night before!


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