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These Omelette Muffins are not only healthy, filling and delicious – they can be made ahead of time and just warmed up in the microwave!!

Omelet Muffins - easy bake ahead breakfast
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Omelette Muffins

Back to school is approaching waaayy too quickly. I don’t know about you, but I am usually rushing around the house trying to get backpacks packed up, lunches ready, kids dressed and out to the bus on time! Oh wait – AND MAKE BREAKFAST!!

Ingredients

  • Muffin Pan
  • 6 Eggs (beaten and seasoned per your preference – I use a pinch of salt and pepper)
  • Mix-ins (diced ham, turkey bacon, bacon, carrots, tomatoes, sautéed onions, spinach, cheese, broccoli)

How to Make Omelette Muffins

  1. Preheat oven to 350 degrees
  2. Generously grease the bottom and sides of muffin pan – this will ensure a stick-free removal
  3. Beat eggs and add salt and pepper (I add a touch on milk)
  4. Fill the bottom of muffin pans (about 1/3 of each individual tin) with the different mixed ingredients
  5. Cover the ingredients with your eggs. The omelets will puff up when you bake them so make sure to leave a little bit of space at the top of each tin. Mix the ingredients and eggs up a little bit in the tins.
  6. Bake fore 18-20 minutes or until you can poke the center with a knife and it comes out clean – or mostly clean!
  7. Serve immediately and refrigerate the rest to use during the week!
5 from 1 vote
A close up of food, with Muffin tin

Omelette Muffins

Author — Jennifer Fishkind
Serves — 12
A quick and easy way to enjoy your favorite breakfast, but in a bite-sized form.
PrintRatePin
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes

Ingredients
  

  • 6 Eggs beaten and seasoned per your preference – I use a pinch of salt and pepper
  • Mix-ins diced ham, turkey bacon, bacon, carrots, tomatoes, sautéed onions, spinach, cheese, broccoli

Instructions
 

  • Preheat oven to 350 degrees
  • Generously grease the bottom and sides of muffin pan – this will ensure a stick-free removalBeat eggs and add salt and pepper (I add a touch on milk)
  • Fill the bottom of muffin pans (about 1/3 of each individual tin) with the different mixed ingredients
  • Cover the ingredients with your eggs. The omelets will puff up when you bake them so make sure to leave a little bit of space at the top of each tin.
  • Mix the ingredients and eggs up a little bit in the tins.
  • Bake fore 18-20 minutes or until you can poke the center with a knife and it comes out clean – or mostly clean!
  • Serve immediately and refrigerate the rest to use during the week!

Nutrition Info

Calories: 31kcal | Carbohydrates: 1g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 31mg | Potassium: 30mg | Sugar: 1g | Vitamin A: 119IU | Calcium: 12mg | Iron: 1mg
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omelet muffin pictorial

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Comments

  1. I was wondering how many “cupcakes” this recipe makes. It calls for six eggs, so does it make six? Thanks.

    Reply

  2. I’m baking these right now for the first time! Really hoping they come out ok..I’m not much of a baker lol. Any ideas how to find out the nutrient content? I just used eggs and cheese.

    Reply

  3. These came out perfectly! I added hash browns to it and it still worked! I made these for my boyfriend as he rarely eats before noon. He is going to loves these for a grab and go breakfast, especially because he has to be up at 4am for work!

    Reply

  7. I must say if all the articles require so many clicks to access the article, I’m going to be out of here. Never been on a blog with so many clicks required to see the recipe. Sorry but this is really unnecessary. Thanks for a good recipe and idea.

    Now I will ask the question. Is it the egg that makes the bottom crust? I wonder how it would be with a a thin piece of refrigerator biscuit/roll on the bottom?

    Reply

    1. Thanks for the feedback, Maureen! Regarding your question… no it is all egg… not biscuit, but I think that would be yummy!!

      Reply

  8. Could you add in some shredded hash browns also. Would you need to cook them a little first? Thank you for this great sounding recipe. I am always looking for a breakfast treat for church. Thanks again

    Reply

  9. I love this idea! Yum!
    Can I say though, I HATE the “click to continue reading” thing? Its a serious PIA.

    Reply

      1. I don’t mind the clicking.. but an easier way to print would be great..the recipes are so yummy and easy… my kids love to help make them! The apple crisp was their fav so far!

      2. Hi Samantha – I am working on it! Slowly converting them!!! Thanks so much for the feedback!!! Appreciate everyone’s comments SO much!!!

  10. So I actually tried these a while back and I totally forgot the “well-greased” part. They stuck to the tin (and the paper wrappers) I used. The left overs that were attached to the tin looked like Freddy Krueger’s face. Yuck. But they tasted great and very filling!

    Reply