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Omelette Breakfast Muffins

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Calorie

Description

Portable, protein-packed breakfast muffins made with eggs, veggies, cheese, and optional meat—perfect for a grab-and-go morning meal.

Ingredients

Units Scale
  • 6 large eggs
  • 1/4 cup milk (any kind)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup diced bell pepper (any color)
  • 1/2 cup chopped spinach or kale
  • 1/4 cup diced onion
  • 1/2 cup shredded cheese (cheddar, feta, or Swiss)
  • Optional: 1/2 cup cooked bacon or diced ham
  • Cooking spray or 6 muffin liners

Instructions

  1. Preheat oven to 350°F (175°C). Grease a muffin tin or line with liners.
  2. In a large bowl, whisk together eggs, milk, salt, and pepper until combined.
  3. Add vegetables (bell pepper, spinach/kale, onion), cheese, and optional meat. Stir to mix well.
  4. Divide mixture evenly among 6 muffin cups, about 3/4 full.
  5. Bake for 18–22 minutes, or until muffins are set and lightly golden on top.
  6. Let cool for a few minutes in the tin, then remove and serve warm or store in the fridge.

Notes

  • Feel free to customize with your favorite veggies: mushrooms, tomatoes, or zucchini work great.
  • Use egg whites or a combination of eggs and whites to reduce cholesterol.
  • Muffins freeze well—cool completely, then freeze in a sealed container. Reheat in microwave or oven.
  • For a gluten-free version, ensure all ingredients (like cheese or meats) are gluten-free.
  • Let muffins cool slightly before covering to avoid sogginess.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 120
  • Sugar: 1g
  • Sodium: 300mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0.5g
  • Protein: 9g
  • Cholesterol: 185mg

Find it online: https://recipe.ukfinda.com/omelette-breakfast-muffins.htm