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Clean Eats Mushroom Leek Omelet Muffins

Mushroom + Leek Omelet Muffins

Mushroom omelet lovers secret to a quick meal ANYTIME! These are great for Sunday brunch, but equally great as a make-ahead meal idea (anytime of day…any day of the week !).

Do you know that mushrooms contain protein and fiber?

They also contain B vitamins as well as a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues.

Delicious + nutritious, so eat up!Clean Mushroom Leek Omelet Muffins IngredientsMakes 6 large omelet muffins

Ingredients:

  • 1 medium leek, thinly sliced
  • 10 ounces button mushrooms, thinly sliced
  • 1 Tbsp ghee (clarified butter),olive oil or coconut oil
  • 6 large free range eggs
  • 1/4 cup unsweetened coconut or almond milk
  • 1 tsp dried mustard powder
  • 1 tsp dried oregano
  • 1/4 tsp sea salt, or to your taste
  • 1/4 tsp fresh ground pepper

Mushroom Leek Omelet Muffins Clean Breafast

Instructions:

Preheat your oven to 350 degrees f.

In a glass mixing bowl, whisk eggs, milk, dry mustard, oregano, a pinch of sea salt and pepper. Set aside.

Heat ghee/oil in a large skillet over medium-high heat.

Add in leeks and mushrooms and saute for about 4 minutes, until soft. Season with a pinch of sea salt and pepper.

Divide the sauteed mushroom leek mixture equally among the cups of a 6 large muffin tray.

Pour the egg mixture equally over the top of your mushrooms, then bake for 15-17 minutes, or until the eggs are just set and puffed. Ovens vary, so keep a close eye the first time you make these.

Enjoy warm, with a side of fresh berries, OR:

Refrigerate for up to 4-5 days in a sealed container for Meal Prep.

Enjoy!

❤RachelHealthy Mushroom Leek MuffinsPreheat your oven to 350 degrees f. In a glass mixing bowl, whisk eggs, milk, dry mustard, oregano, a pinch of sea salt and pepper. Set aside.Mushroom Leek Omelet Muffins How TosHeat ghee/oil in a large skillet over medium-high heat. Add in leeks and mushrooms and saute for about 4 minutes, until soft. Season with a pinch of sea salt and pepper. Mushroom Leek Omelet Muffins Healthy BreakfastDivide the sauteed mushroom leek mixture equally among the cups of a 6 large muffin tray. Pour the egg mixture equally over the top of your mushrooms, then bake for 15-17 minutes, or until the eggs are just set and puffed. Clean Food Muffins Meal PrepOvens vary, so keep a close eye the first time you make these. CleanFoodCrush Breakfast Omelet MuffinsEnjoy warm, with a side of fresh berries, OR: Refrigerate for up to 4-5 days in a sealed container for Meal Prep. Enjoy!Rachel Masers Mushroom Leek Omelet Muffins

Hi, I'm Rachel!

Welcome to CleanFoodCrush! Here you will find SIMPLE and FUN recipes. We’re all about REAL Food for REAL Life. Eating a little bit better, not “perfect”.

I’ve been creating recipes, inspiration, and supportive online communities through Cleanfoodcrush for over 12 years! I hope you feel supported and inspired to make some small changes that add up big time!

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