Variety being the spice of life.. or so they say, I continue to search for ways of keeping food interesting while at the same time being nutritious and healthy. I came across a recipe for Egg Muffins at Kalyn’s Kitchen and adapted it slightly for our breakfast this morning 🙂

Breakfast Muffin Omlettes

Breakfast Muffin Omelettes

Serves 4

Preheat your oven to 180 C and lightly butter/oil a 12 hole muffin tray


  • 3 large eggs
  • 3 egg whites
  • 200 g chopped Chestnut mushrooms
  • 70 g cubed Pancetta or bacon
  • 150 g washed spinach
  • 1 medium onion, finely chopped
  • 60 ml whole milk (it’s OK to add skim milk here, I just like the creaminess that the whole milk adds)
  • 60 g reduced fat grated cheddar
  • Seasoning to taste


  1. In a pan, gently fry the pancetta and onions until just starting to soften. Do not add oil as there is enough fat in the pancetta
  2. Add the mushrooms and continue to cook until the mix starts to brown
  3. Add the spinach a stir till it’s all wilted and the liquid has cooked off (You want the mixture to start to fry again otherwise your omelettes will have soggy bottoms!)
  4. Season the mix to taste (dry chilli flakes at this point if you like it spicy :))
  5. Spoon the mix evenly into the bottom of the muffin tray and set aside
  6. In a bowl, whisk the eggs, egg whites, milk and seasoning
  7. Ladle the egg mix evenly into the muffin tray. Each muffin hole should be around 3/4 full. The muffins will rise during baking and you don’t want a messy oven so rather save your egg mix and make more than over fill
  8. Sprinkle the grated cheddar into each muffin hole. It will probably sink, but that’s no matter
  9. Bake the muffins for around 15 minutes or until starting to brown and the egg being set.
  10. Serve with a grilled tomato and eat straight away

This dish is so easy to make. Best part is that we all get to sit down to hot food at the same time… usually when I make omelettes, I am the last to the table and everyone else is usually almost finished!

Some variations on what to flavour with include:

  1. Broccoli and blue cheese – steam the broccoli for about 7 minutes, chop up finely and mix in the blue cheese (just a little for flavour)
  2. Red peppers, feta and chorizo
  3. Smoked salmon and asparagus – grill the asparagus for a few minutes until just starting to colour then chop up finely with the smoked salmon
  4. Sweetcorn, mushrooms and chilli
  5. For something sweet, add 1/2 tsp of vanilla to your egg mix and replace the savoury seasoning with a tbsp of honey. You can add your favourite uncooked soft fruit (berries, peaches etc…) as your filling mixture and serve with a dollop of yoghurt
  6. To make them a little more soufflĂ© like whisk the egg whites to soft peak stage and fold in just before filling the muffin holes (This will extend your mixture so prepare 15 – 16 muffin holes)

About My Primal Corner

I'm just a Mom, doing my bit to raising healthy, happy kids while indulging a passion for food and travel. We follow and Paleo/Primal diet and keep dreaming about actually living the lifestyle.

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