This little dish is perfect for those of us on the go or you know that you will have some busy days ahead later in your work week.  You can prep in the evenings with dinner; store in your refrigerator, pop it in the microwave in the morning on the way out the door or at work.  Actually I wish I found this recipe sooner, I could have used it during those years in corporate tax…………one busy season after another I missed breakfast often.

            Lastly, this recipe is fairly basic and/or generic, experimentation and supplementation is strongly encouraged!!!  IT is an omelette, so whatever you’ve put in your omelette before you can very much do so here as well.

Prep Time – 10-15 min, depending on the speed of your blade 😉

Cook Time – 15 min

INGREDIENTS (serves 12):

  • 8 eggs
  • 2-3 oz onion, chopped (about 1/4 of a large onion)
  • 2-3 oz green pepper, chopped (about 1/4 of a large green pepper)
  • 1-2 oz mushroom, chopped
  • 1-2 oz Kale, chopped (about ½ of a large kale leaf, or any other green leaf you like)
  • 5-8 garlic cloves, minced
  • 1 tsp ground sea salt
  • 1 tbsp ground black pepper
  • 2 tbsp homemade hot salsa (sorry, you won’t find this ingredient, I made it myself)



  1. Preheat oven to 400 degrees.
  2. Start by mixing eggs together as you would normally do with an omelette.  (you can add any seasonings used here)
  3. Add onion, green pepper, mushrooms and garlic.
  4. Add Kale, chopped (or spinach, or whatever green leaf you are using) sparingly.  Be sure you maintain an omelette consistency and not that of a salad.
  5. Once mixed, spray or spread dish with a thin coat of oil.  Grapeseed or peanut would be pretty good.
  6. Pour even amounts of omelette mix into each cup, without filling to the top.  There should be a little room at the top.
  7. Place tray in oven for about 15 minutes
  8. When you take it out of the oven, remove the cups as soon as possible to avoid over cooking.


  1.       The eggs will rise while cooking so be careful not to overfill the muffin cups.  (and then they fall after cooling)
  2.       Be mindful of the ingredients that you add when altering the recipe as the consistency will change and may change cooking time.
  3.       For additional calories and protein I added chopped chicken to the mix.  (roughly 2-4 ounces)
  4.       Although this recipe uses a traditional muffin tray any baking dish will do.  So if all you have is a lasagna pan don’t worry, the muffin tray simply makes separation and rationing a little easier.

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