Omelet Muffins

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Add these omelet muffins to your Sunday breakfast!




  • 6 eggs (beaten and seasoned a pinch of salt and pepper)



  • diced ham
  • bacon
  • carrots
  • tomatoes
  • onions
  • spinach
  • bell pepper
  • shredded cheese




Preheat the oven to 350 degrees and generously grease the bottoms and sides of your muffin pan to ensure a stick-free removal once the omelets are done baking.


Make sure your eggs are beaten and you’ve added the salt and pepper.


Fill the bottoms of your muffin pan (about 1/3 of each individual tin) with the different mix-ins you chose.


Then fill the tins with your eggs. The omelets will puff up a little when you bake them, so make sure to leave just a tiny bit of space at the top of each tin. Stir each mixture slightly to combine your eggs with the ingredients.


Bake for 18-20 minutes, or until you can poke the centers with a knife and it comes out clean (or almost clean).


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