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  • Prep Time
  • Cook Time
    25 mins
  • Servings
    18 muffins

On-the-Run Muffin Omelet

Main Ingredient: Eggs

Yield: 18 muffins

Photo and Recipe courtesy of Wisconsin Milk Marketing Board, Inc.


  • 18 Slice white bread
  • 1-1/4 pounds breakfast sausage, crumbled and cooked
  • 12 eggs beaten
  • 1/4 Cup milk
  • 1 Cup Mexican-style salsa of your choice
  • 1/2 Cup green onions, minced
  • 1-1/2 Cup Cheddar cheese, shredded and divided


  1. Preheat oven to 350° F.
  2. Spray muffin pan(s) with cooking spray or place paper muffin liners in muffin pan(s). Flatten bread slices with rolling pin. Fold and mold bread to line muffin cups. Divide and sprinkle sausage onto bottom of cups. Blend eggs, milk, salsa, onions and 3/4 cup Cheddar cheese. Fill each cup 3/4 full with egg mixture. Sprinkle each cup with remaining cheese. Bake 20 to 25 minutes or until muffins are puffy and cooked firm (knife inserted near center comes out clean).
  3. Serve immediately.

Suggested Cheeses

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