January 9, 2019
Omelet Muffins
by Kirbie
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.
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.
These omelet muffins 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.
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.
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.
- 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.
Nutrition Facts
Omelet Muffins
Amount Per Serving (1 muffin)
Calories 93 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 134mg 45%
Sodium 160mg 7%
Potassium 109mg 3%
Total Carbohydrates 1g 0%
Sugars 1g
Protein 7g 14%
Vitamin A 16.4%
Vitamin C 20.1%
Calcium 10.3%
Iron 4.2%
* Percent Daily Values are based on a 2000 calorie diet.
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How do you warm them up without making them chewy if you freeze them?
I warm them up in the microwave. I haven’t had issues with them turning chewy.
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! 🙂
haha, funny pun!
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!
So glad you enjoyed them!
How long do they last in the fridge?
I would refrigerate for no longer than 3 days. Freeze if you plan on storing longer.
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.
I haven’t tried with velveeta but you can definitely use alternative milk substitutes like almond milk
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
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.