Kirbie's Cravings

Omelet Muffins

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.

Omelet Muffins

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
Baked omelet muffins. These muffins are easy to make, store well, and are portable.
4.95 from 17 votes


  • 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


  • 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.



  • 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. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Subscribe to receive new post updates via email

don’t miss a thing!

Get new post updates via email:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

84 comments on “Omelet Muffins”

  1. Would this work with egg whites?

  2. I Have a husband with a big appetite so I’m using the extra large muffin tin. How would I adjust the cooking time?

  3. Look delishes 

  4. Delicious. Thanks for sharing.

  5. How many eggs are in one muffin approximately? 

  6. can i use melted butter instead of grease?

  7. Perfect!!

  8. Making these bc I clean condos & don’t stop for anything & I’m also working out. I’m doing these & cheeseburger bites so I have something to grab throughout the day. Hoping I see the changes I want.

  9. Can you use a muffin tin paper if you do not have a non stick muffin pan?

  10. Qual a melhor maneira de descongelar os muffins?

    • You can defrost them in the fridge or at room temperature. You can also warm them up in the microwave while they are frozen.

  11. These were amazzzzing!!

    Super duper easy to make and pure delish! (i have several brothers and each one loved them! #nailedIt) I am soooo making these again

  12. I have made these before. Love them. I think I put them in micro 44 seconds on top and turn them over
    And 44 more seconds. This is from frozen.

  13. This is the first successful recipe I’ve made even though I put in 1 cup of milk instead of half a cup. Thanks, I will be making these frequently!

  14. Looks like a delicious and fast breakfast option!  Making them this week!  What are your tips for freezing them?

    • Let them cool completely and then freeze them in a freezer-safe container. You can warm them in the microwave – hope that helps!

  15. Excellent ! The flavours blend just right. 

  16. Best way to reheat? Would a microwave make the egg part gross? 

  17. What is the best way to reheat after freezing 

  18. I used ricotta cheese instead of cheddar and peas instead of spinach, also added baby tomatos, calories worked out at 90 cals each, thanks for the recipe

  19. This looks very good quick n healthy..I will be making these savoury muffins.
    I not really a chocolate person so these will be my on the go snack.
    Bless you n thank you for this recipe.

  20. About your mum’s diet….I am on a low FODMAP diet (ibs) and they urge protein to start the morning. That really holds me for the day and as a bonus, I am gradually losing weight. If not egg, I have a fruit, protein powder and almond milk.

  21. So easy to make, low in calories, and definitely surprised me with the taste!

  22. Do you defrost and reheat or just defrost and eat cold? 
    Instructions on either please…

  23. Can I use aluminum foil disposable cupcake pan if I spray it for omelets?

  24. Thanks for the instructions!  I used these as a dump meal to get rid of ingredients I needed to use up. I sautéed mushrooms, red peppers and onion and put them in the bottom of the sprayed muffin cups (the jumbo ones) then I sautéed fresh spinach just enough to wilt it and added that to the cups. Then, I added some chipped ham.  I mixed the egg separately with (8 of them) with about 3/4 cup of cottage cheese I had. Seasoned with garlic powder and pepper, poured over veggies in cups to the top (just a little cooked out over but easy to remove). Then topped each with a 1/2 grape tomato, shredded Parmesan and some parsley. Baked for 25 minutes. Delicious and light!  I agree that silicon would be nice. I had a little bit of egg left in the pan, would have liked a better shaped end product,lol.

  25. These muffins are great! I make them every week switching the veggies

  26. I just made them, easy peasy …. and very yummy … thank you for sharing the recipe!

  27. How long do you microwave them when refrigerated, not frozen? I don’t want to over cook them. 

    • it will vary depending on your microwave power. If you are afraid of overcooking, just start small and continue adding time until they are heated up. I would start with maybe 15-20 seconds.

  28. Hi these look great and I’m looking forward to trying them. I would batch cook them and freeze them for work so when I take them out do I need to defrost them say overnight and then just microwave them when I have them? 

  29. Wow, what a wonderful recipe! I just did it, it’s very warm! a delight! Kisses from Brazil!

  30. Absoutely awesome and easy. I poured the egg/milk mixture in the pan first and then added all the other ingredients as I find that if you mix everything together first, the egg/milk pour easily, but the added ingredients do not.

  31. Not understanding the Kcalorie. The ratio you have here is 93 kcalorie to 93000 gram calorie. Could you explain further?

  32. How do you freeze them?

  33. Could I use frozen spinach?

  34. Hi, I’ve been trying to make baked onmelets in muffin cups for my toddlers. They always look great as they come out of the oven (fluffy) but when they cooled they shrink and became rubbery. Is there a way to prevent the shrinkage?

    • Are you adding milk to the egg batter? The milk should keep the egg muffins fluffy and prevent them from shrinking.

  35. These are great! Thank you for the recipe. BUT, I just spent a half hour cleaning the stuck-on egg from my muffin tin. Ugh! then the light bulb went on and I thought there must be a better way…so I googled to see if there was such a thing as parchment paper liners, and lo and behold there are!!! I just ordered those, and the pictures show the liners falling away from the egg muffins. No more scrubbing….Yea!!!

    • I love using parchment baking cups. I usually use them for cupcakes but of course you can use them for these omelet muffins for less clean-up

  36. Want to try non fat half and half, shredded Velveeta and egg sub if can. probably try 1/2 recipe. Any advise let me know. Also wife has milk issues has anyone tried other like almond milk or other. Thank you in advance. Already feeling guilty of messing up your great recipe but getting older has a way of needing recipe changes.

  37. How long do they last in the fridge?

  38. Yummy, healthy & satisfying.  I use either my homemade coconut milk or my homemade hemp milk.   I switch up the veggies each time I make them.  Due to my dietary restrictions,  I cut back on the cheese to 1 ounce.  It’s just snough to give the extra flavor so I don’t feel as tho I’m missing out.  Brought them to work & everyone was going crazy over them.  I shared the recipe.   Thank you!

  39. They turned out perfect! I 1/4 c. used half-and-half for the half-recipe. (How funny the pun! 🙂 ) The half-recipe fits in a 12-mini muffins pan! My husband was impressed with his Sunday morning breakfast! 🙂

  40. How do you warm them up without making them chewy if you freeze them?