The Gas Grill Review and Gas Grill Rating Guide - Helping you choose the Best Gas Grill

Convection Grilled Omelet Muffins

Use this search feature to quickly find the information you're looking for.

Grilled Omelet Muffins may sound a little bit extreme, but I did them on a lump charcoal convection grill and they tasted great. There was just a hint of smoky essence, just enough to make it a different experience.

The other thing with this recipe is that it's primal, as in it comes from a follower of the Primal Blueprint. This is a low carb meal plan done in conjunction with primal workouts. If you're curious, check it out. I like it because it's sustainable and most other regimens are just too hard to keep up with.

Ingredients

6 eggs
1/4 – 1/2 cup cooked meat, cut or crumbled into small
pieces
1/2 cup diced vegetables
1/4 tsp salt
1/8 tsp ground pepper
1/8 cup mayonnaise
1/8 cup water
Optional Ingredient Idea: Make a Mexican Omelet Muffin
by adding 1/4 cup shredded cheese, onions, and lightly
drained salsa to the eggs

Directions

Preheat oven to 350°F. Generously grease a 6 muffin tin with butter or coconut oil, or for easier removal line with paper baking cups. As a side note, I did it with a non-stick muffin tin and didn't need the paper cups. The muffins popped right out. They also held their shape just fine.

I chose sausage, so I made sure it was cooked first. Then in a bowl, beat the eggs. Add meat, vegetables, salt, ground pepper, and any other ingredients and stir to combine. Pretty easy.

Spoon or scoop into the muffin tin. Bake at 350 over direct heat for 18–20 minutes until a knife inserted into the center of an muffin/omelet comes out almost clean. I originally used indirect heat and it took a lot longer. The omelets will continue to cook for a minute or two after removed from the oven.