Mini Breakfast Omelets Recipe
Fluffy mini breakfast omelets baked in a muffin tin with customizable fillings. A quick, protein-packed, portable breakfast perfect for meal prep.
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Servings: 12 mini omelets
Calories: 110kcal
Cost: $6–$8
Equipment
- 1 12-cup muffin tin greased with butter or non-stick spray
- 1 Large mixing bowl for whisking eggs and milk
- 1 Whisk to combine egg mixture
- 1 Measuring Cups for milk and fillings
- 1 Fork to stir fillings into each cup
- 1 Knife to release omelets if needed
Ingredients
Base
- 12 large eggs room temperature
- ¼ cup whole milk or heavy cream for richness
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter for greasing muffin tin
Filling Options
- 1 cup shredded cheddar cheese
- ½ cup diced ham cooked or leftover
- ½ cup chopped spinach fresh or sautéed
- ⅓ cup diced bell peppers red, green, or yellow
- ¼ cup sliced green onions
- ¼ cup halved cherry tomatoes
- ¼ cup diced mushrooms optional
- 4 strips bacon cooked and crumbled
Instructions
- Preheat to 375°F (190°C)
- Use butter or spray on muffin tin
- Combine eggs, milk, salt, pepper
- Chop and portion desired ingredients
- Divide fillings between muffin cups
- Fill cups ¾ full with egg mix
- Gently mix each cup with a fork
- Bake 18–20 minutes until set
- Let cool for 5 minutes
- Use knife if needed to loosen
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 70g | Calories: 110kcal | Carbohydrates: 1g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.5g | Cholesterol: 140mg | Sodium: 220mg | Potassium: 100mg | Sugar: 0.5g | Vitamin A: 450IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 0.9mg