Savory, protein-packed, and incredibly versatile, omelette breakfast muffins are the perfect grab-and-go meal. These individual egg bites are baked in a muffin tin and loaded with your favorite omelette ingredients—making them an easy, nutritious way to start the day.
Why You’ll Love This Recipe
These muffins are simple to prepare, fully customizable, and great for meal prep. You can mix and match vegetables, proteins, and cheeses to suit your taste or use up leftovers. They’re naturally low-carb and can be made ahead for busy mornings. Plus, they freeze and reheat beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Eggs
- Milk, cream, or water
- Shredded cheese (cheddar, mozzarella, Swiss, etc.)
- Vegetables: bell peppers, spinach, onions, mushrooms, broccoli
- Cooked meats (optional): bacon, sausage, ham
- Salt and pepper
- Cooking spray or oil for greasing
Directions
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
- In a bowl, whisk together eggs, milk, salt, and pepper until smooth.
- Stir in shredded cheese, chopped vegetables, and pre-cooked meats.
- Pour the egg mixture into the muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes, or until the tops are puffed and lightly golden.
- Let cool for 5 minutes before removing from the tin. Muffins may deflate slightly as they cool.
Servings and timing
- Yield: About 12 muffins
- Prep time: 10–15 minutes
- Cook time: 20–25 minutes
- Total time: Approximately 30–40 minutes
Variations
- Denver-style: Add diced ham, bell pepper, and onion.
- Vegetarian: Use spinach, mushrooms, tomatoes, and feta.
- Keto: Stick to low-carb veggies and high-fat cheese and meats.
- Mini muffins: Use a mini muffin tin for bite-sized snacks (reduce bake time to 12–15 minutes).
Storage/reheating
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze individually for up to 1 month.
- Reheating: Microwave for 30–45 seconds from the fridge or 60–90 seconds from frozen. Or warm in the oven at 350°F for 5–8 minutes.
FAQs
Why do the muffins deflate after baking?
Eggs puff up while baking and settle as they cool—this is completely normal.
Can I make them in mini muffin tins?
Yes, just reduce the baking time to around 12–15 minutes.
How do I prevent sticking?
Use non-stick spray or silicone muffin liners to ensure easy removal.
Can I use only egg whites?
Absolutely. They’ll be less rich but still delicious—adjust the volume accordingly.
How much milk should I use?
About ½ cup of milk per 12 eggs gives a good balance of creaminess and structure.
Are they good for a keto diet?
Yes—just skip starchy fillings and include keto-friendly ingredients like bacon and cheese.
Can I reheat them in the oven?
Yes, wrap in foil and warm at 350°F for 8–10 minutes.
What vegetables work best?
Peppers, spinach, mushrooms, onions, and broccoli all bake well without releasing too much water.
How should I store leftovers?
Cool completely, then refrigerate or freeze in a sealed container or bag.
Can I bake the mixture in a large pan instead?
Yes, pour into a greased 8×8 or 9×13 pan and bake for 30–40 minutes, then cut into squares.
Conclusion
Omelette breakfast muffins are a smart, satisfying way to enjoy a hearty breakfast without the hassle. Whether you’re meal prepping for the week or feeding a crowd, these muffins offer endless customization and convenience. Keep them in your fridge or freezer and enjoy a healthy breakfast any day of the week.
Print
Omelette Breakfast Muffins
- 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
- 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
- Preheat oven to 350°F (175°C). Grease a muffin tin or line with liners.
- In a large bowl, whisk together eggs, milk, salt, and pepper until combined.
- Add vegetables (bell pepper, spinach/kale, onion), cheese, and optional meat. Stir to mix well.
- Divide mixture evenly among 6 muffin cups, about 3/4 full.
- Bake for 18–22 minutes, or until muffins are set and lightly golden on top.
- 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