These baked omelet muffins are an easy and portable breakfast. They are loaded with your favorite omelet fillings and made into bite-sized muffin form.

close-up photo of an omelet muffin

When I am trying to eat healthy, I focus a lot on breakfast. Because what I eat first thing in the morning definitely sets the tone for the rest of the day. If I start off the morning eating something healthy, I’m more likely to make good decisions the rest of the day. If I start the morning even with a tiny cheat, then it just snowballs into several more cheats throughout the day.

On a related note, my mom was telling me about a weight loss diet she started doing where the first thing she eats in the morning has to be protein. Then she can eat normally for the rest of the day. Has anyone heard or tried this diet? I haven’t tried it myself but it seems to be working for her.
overhead photo of omelet muffins in a muffin pan

These omelet muffins are similar to my mini frittatas and are a great way to start your morning. The egg muffins are filled with omelet ingredients like cheese, bell peppers, spinach and scallions. You can also add ham or bacon too.

I like to make a large batch of these and then freeze and store them.
close-up photo of a stack of two omelet muffins

How to Keep the Omelet Muffins Fluffy

  • To make these egg muffins fluffy, I add a little bit of milk to the whisked eggs. I usually do this when I’m making scrambled eggs too.
  • I used skim milk to keep the calorie and fat content low, but if you want them even fluffier and don’t care about the calories, you can use half & half. If you want a lighter version just out my Egg White Muffins.

Tips for Making Omelet Muffins

  • Use a nonstick muffin pan and grease it before adding the batter. The egg muffins do stick to the pan, but using a nonstick muffin pan and greasing it will make it easier for you to release the muffins from the pan.
  • Cut all the omelet ingredients into very small pieces. For example, bell peppers should be around 1/2 inch squares. This will allow them to cook quickly.
  • If you are using any meat, make sure the meat is already precooked before adding it to the muffin batter.

photo of a stack of three omelet muffins

For another easy make-ahead breakfast, you might like my pumpkin overnight oats, too.

4.95 from 17 votes

Omelet Muffins

Baked omelet muffins. These muffins are easy to make, store well, and are portable.
Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Ingredients

  • 8 large eggs
  • 1/2 cup milk, I use skim or low fat, but whole milk also works
  • 1 cup shredded cheddar cheese
  • 1 cup bell peppers, diced (I used a mix of red, orange and green)
  • 1/2 cup baby spinach, roughly chopped
  • 1/4 tsp salt
  • 2 scallions, thinly sliced

Instructions
 

  • Preheat oven to 350°F. Grease the interior of a nonstick muffin pan.
  • In a medium bowl, add eggs and milk. Whisk until uniform. Stir in cheese, bell peppers, spinach, salt, scallions and any other omelet ingredients you are adding.
  • Scoop batter into muffin tin, filling them almost to the rim. You should have enough batter for 12 muffins.
  • Bake for about 20-25 minutes, or until eggs are cooked. The muffins will initially be very puffy, but will sink back down when they cool.
  • Use a thin spatula to loosen edges of muffins to remove them from the pan. Eat while warm. Store uneaten muffins in fridge or freezer.

Notes

  • Use a nonstick muffin pan and grease it before adding the batter. The egg muffins do stick to the pan, but using a nonstick muffin pan and greasing it will make it easier for you to release the muffins from the pan.
  • Cut all the omelet ingredients into very small pieces. For example, bell peppers should be around 1/2 inch squares. This will allow them to cook quickly.
  • I did not include meat in this recipe, but you can add ham or bacon. If you are using any meat, make sure the meat is already precooked before adding it to the muffin batter.
  • Nutrition estimate calculated using skim milk.
Serving: 1muffin, Calories: 93kcal, Carbohydrates: 1g, Protein: 7g, Fat: 6g, Saturated Fat: 3g, Sodium: 160mg, Sugar: 1g, NET CARBS: 1
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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