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Low Carb Mushroom Omelet Muffins

Low Carb mushroom omelet muffins that are absolutely delicious and keep nicely in the fridge when you need a fast breakfast to grab and take on the go.
Prep Time15 mins
Cook Time24 mins
Total Time39 mins
Course: Breakfast
Servings: 12
Author: Jennifer


  • 1 tablespoon Canola Oil
  • 1/2 cup yellow onion diced
  • 1 red bell pepper diced
  • 8 ounces mushrooms diced
  • 1/2 cup yellow squash diced (or a favorite veggie of your choice)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 eggs
  • 4 egg whites
  • 1/2 cup skim milk
  • 3/4 cup Mozzarella cheese


  • Preheat the oven to 350 degrees.
  • Spray the 12 cup muffin tin with non stick cooking spray.
  • Saute the onion, bell pepper and mushrooms with the oil in a pan over medium heat until soft.
  • In a separate bowl, combine the eggs, egg whites, skim milk, seasonings, squash and cheese and mix. Then add the sauteed mix to the egg mix.
  • Mix the ingredients well to make sure all the ingredients is evenly distributed.
  • Pour 1/4 to 1/2 cup of the mixture into each muffin cup.
  • Bake for about 22 to 24 minutes or until it's cooked through.