Omelets for One ‘On-The-Run’

Listen, I know what it's like to have super busy mornings. With myself, 2 kids and a husband all getting ready for our days, things gets pretty fast paced at my house too!


It could be so easy to just say, ‘forget it, there's no way I have time to make a hot, healthy breakfast this morning. I'll be late to my meeting!' I have just the solution for you on “those” mornings.


You can whip up a batch of these on Sunday afternoon and you are set for the whole week with my Omelets for One ‘To Go' You won't have to sacrifice your entire Sunday afternoon for these either.

About 30 minutes does the trick to arm you with a hot, healthy breakfast for ‘those' mornings.


Omelets For One On The Run

Yields: 12



  • 3 – 4 cups mixed vegetables of choice (mushrooms, tomato, and asparagus are great)
  • 3 teaspoons unrefined coconut oil
  • 2 – 3 tablespoons minced garlic
  • Himalayan salt, black pepper, and your favorite seasonings
  • One dozen eggs
  • 1/4 cup water or unsweetened almond milk



1. Preheat oven to 350ºF.

2. Chop vegetables and saute in a pan with oil and garlic for about 4 minutes. Don’t saute too long as they will cook more in the oven.

3. Add seasonings of choice and set aside.

4. In a bowl, beat eggs and water or almond milk.

5. Spray muffin tin with unrefined coconut oil.

6. Divide the vegetables among the 12 wells. Top off with egg mixture.

7. Place in the oven for 20 minutes or until eggs puff.

8. Let cool for 5 minutes.

9. Store in a glass container in the refrigerator for easy heating. Enjoy!


Life gets busy for everyone and it's all about what is worth our time. Put you and your health first and with a few tricks, you will always find time for good, healthy meals.


Yours in Health,


You may also be interested in: 


The Great Big Breakfast Roundup: 12 Healthy & Delicious Recipes

6 Common Breakfast Mistakes (and the fix)

P.S. Please share this recipe with your friends and family. I always love reading your comments below too!