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 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.
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.
For another easy make-ahead breakfast, you might like my pumpkin overnight oats, too.
Omelet Muffins
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.
Video
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.
Nutrition
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.
Would this work with egg whites?
https://kirbiecravings.com/egg-white-muffins/
I Have a husband with a big appetite so I’m using the extra large muffin tin. How would I adjust the cooking time?
Without testing it, it’s hard to say how much time you will need to add.
Look delishes
Thank you! We hope you try the recipe soon.
Delicious. Thanks for sharing.
You’re welcome!
How many eggs are in one muffin approximately?
About 2/3 but that is a rough estimate.
can i use melted butter instead of grease?
Yes, melted butter or nonstick cooking spray will work.
Perfect!!
Thank you!
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.
We hope you love them!
Can you use a muffin tin paper if you do not have a non stick muffin pan?
Yes, you can use paper liners for your muffin pan.
Qual a melhor maneira de descongelar os muffins?
Obrigado.
You can defrost them in the fridge or at room temperature. You can also warm them up in the microwave while they are frozen.
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
We are so glad they were a hit!
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.
We’re glad you love the recipe!
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!
We’re glad you loved it!
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!
Excellent ! The flavours blend just right.
So glad you liked the recipe!
Best way to reheat? Would a microwave make the egg part gross?
We warm them up in the microwave. Don’t cook them too long or they will have a rubbery texture.
What is the best way to reheat after freezing
We warm them in the microwave.
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
Thanks for sharing your adjustments! We’re happy you enjoyed the recipe.
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.
You’re welcome!
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.
thank you for sharing!
So easy to make, low in calories, and definitely surprised me with the taste!
I’m so glad you enjoyed!
Do you defrost and reheat or just defrost and eat cold?
Instructions on either please…
I reheat them before eating them
Can I use aluminum foil disposable cupcake pan if I spray it for omelets?
That should work
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.
thank you for sharing!
These muffins are great! I make them every week switching the veggies
I’m so glad you enjoy!
I just made them, easy peasy …. and very yummy … thank you for sharing the recipe!
Glad you enjoyed!
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.
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?
Yes that should be fine
Wow, what a wonderful recipe! I just did it, it’s very warm! a delight! Kisses from Brazil!
I’m so glad you enjoyed!
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.
I’m glad it worked out well for you!
Not understanding the Kcalorie. The ratio you have here is 93 kcalorie to 93000 gram calorie. Could you explain further?
kcal is the correct measurement for Calories when measuring food. No need to multiply by 1000. https://www.cosmopolitan.com/uk/body/diet-nutrition/a19689820/how-are-calories-measured-kcal/
How do you freeze them?
Single layer in a sealed container. Once frozen solid you can also transfer to freezer bags.
Could I use frozen spinach?
It may add too much moisture to the muffins
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.
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
I used silicone baking cups and there wasn’t a speck left behind … and I didn’t spray them either!! Love them
silicone baking cups are great for nonstick!
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
How long do they last in the fridge?
I would refrigerate for no longer than 3 days. Freeze if you plan on storing longer.
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!
Great breakfast (“cough” anytime) recipe especially if you have leftovers from the night before. Perfect for experimenting with flavors and pairings.
yes definitely lots of flavor combinations to try!
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!
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.