Omelette Mini Muffins-gluten free, dairy intolerant, sugar free


I can take my omelette from the hotel omelette bar buffet To-Go?? Yes, you can!

Toddler and on-the-go mom cuisine!

Cook with me here


I had to figure out a way to successfully get my son to eat eggs again. He used to love eggs and then suddenly wouldn't touch them! He has always loved sausage and cheese.

After pulling these breakfast cookies out of the oven, I held my breath as my son took his first bite after a swim in the pool. He has a tremendous appetite after swimming.

Ta-da! He loved them! He ate not one, but two!

This is the perfect lunch for a toddler who is learning to feed himself and be independent at preschool.

They are easy to eat, filling, and nutritious. I told my mother and she replied, “Great idea.”



Makes 36 minis


1 Tablespoon olive oil

4 oz sausage meat

1 medium shallot, minced

1 cup sweet potato puree, cooked*

3/4 cup almond flour

Salt and fresh ground pepper to taste

1 Tablespoon Bob’s Red Mill flaxseed meal

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon xanthan gum

3 eggs

4 ounces cup goat cheese, crumbled


Preheat oven to 375F. Grease a mini muffin tin or pan.

On medium heat, place oil, sausage, and shallot in a medium stove top pan. Saute until the sausage is browned and not pink, and the shallot is softened. As you are cooking the sausage, ensure it breaks into tiny chunks. Take off heat and let cool.

In a large mixing bowl, combine almond flour, salt, pepper, flaxseed meal, baking soda, baking powder, and xanthan gum to a bowl and mix.

In a separate bowl beat eggs, then add cheese and sweet potato. Add to the flour mixture and mix well.

Add cooled sausage mixture and mix to combine.

Fill greased muffin tins.  Bake for 20 minutes and until the tops are browned. Remove from oven and allow to cool. Serve warm.


Store any leftovers in the refrigerator or freezer.


*Recommend baking sweet potato. Cut a large slit in the top of the sweet potato and place in oven on 400F for 50 minutes. Remove from oven and allow to cool. Remove skin and eat the skin if you like, or save it for a topping. Place in food processor to puree.


Asked my husband what he thought of the recipe. His reply,” well it has meat in it! So YUM!”

Adding cheese to anything makes a meal extra delicious!

Being dairy intolerant, I digest goat cheese more easily than cow cheese. Today there are so many goat cheese products on the market, you don’t have to settle for just the soft block of goat cheese. You can find cheddar and gouda goat cheese at your local supermarket, for example.


Eater wrote an article on eating grass fed cheese and meat and how it benefits climate change. Eat cheese! Eat meat!


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