Omelet Muffins for Fuel on the Go

Primal Omelet Muffins

These Omelet Muffins are an excellent make-ahead breakfast snack. Bake 12 at a time in your muffin pan and you’ll have breakfast for the week.

I based mine on Mark Sisson’s recipe.

7 slices oven baked bacon
1 cup sweet peppers
4 large shaggy parasol mushrooms
9 eggs
pinch of salt + pepper
1 chopped garlic clove
1/4 cup shredded Tillamook pepperjack cheese
2 Tbsp heavy whipping cream

Put the bacon on parchment paper on a baking sheet in a cold oven. Then set oven to 425F. By the time the oven reaches 425 your bacon will be done. Turn off the oven and leave the bacon in for a bit longer until it reaches your preferred level of crispiness.

Let the oven cool a bit while you mix together all the other ingredients in a mixing bowl.

Pre-heat oven to 350F.

Spread EVOO or avocado oil into muffin pan.

Ladle egg mixture into muffin pan.

Bake for 15 - 20 minutes.

I’ll be making these for mountain biking, backpacking, and overland trips this fall.

If you’d like to learn how to improve your life by upgrading the food you eat, please contact me today.