Hi everyone! I think you are going to LOVE these Muffin Tin Omelets! From the moment I tried these, all I could think about was sharing this recipe with you guys. These egg muffins are a MUST-TRY.
First off, a confession: I am somewhat of a breakfast snob. I refuse to skip the most important meal of the day AND unfortunately quick meals like cereal/protein bars never seem to cut it with me, so I eat a lot of eggs.
As you can imagine, I am always looking for ways to get creative with the typical egg breakfast, so as I was preparing to whip up some breakfast a few weeks ago, I thought to myself, “Let’s switch it up. What’s a fast, hearty (YET healthy) breakfast I can prep that will be a little bit different?” QUEUE THE MUFFIN TIN OMELETTES.
Why you must give these Muffin-Tin Omelets a try:
These savory egg muffins may be little, but they are PACKED with flavor. I assumed since the eggs were baked that they would be dry (like the breakfast sandwich eggs you get in the freezer isle of the grocery store) but I was 100% wrong. The veggies actually provide a TON of moisture, as does the cheese drizzle at the end.
I enjoyed these Muffin Tin Omelettes SO much that I’ve made them every day for the last two weeks. I love that they are packed with protein and veggies, giving me some much-needed fuel to start the work day.
Prevent your egg muffins from sticking to the pan
If you plan to use a non-stick muffin tin (like me, I highly recommend that you use a cupcake liners. This results in the easiest clean up possible. If you don’t have cupcake liners, cooking spray is a MUST (learn from my mistakes 😉 – took a looooong time to scrape it off the tin)
I saw a silicone muffin tin on Amazon (that I’ve linked for you below), which is likely the most hassle-free, easy tool for whipping up this quick and simple breakfast.
If you don’t have a muffin tin and would like to buy one, here are several great options!
Silicone Muffin Tin| Nonstick Muffin Tin| Cupcake holders
The BEST way to portion your muffins
Weirdly enough – an ice-cream scooper makes executing this recipe SUPER EASY. I actually use an ice-cream scooper for making cupcakes (because nothing is worse than unevenly cooked cupcakes) and it surprisingly works for this too.
I use roughly a scoop and a half of egg-veggie mixture per each muffin cup in the tin. You don’t want some juicy eggs and some of the eggs dry and overcooked – the scooper takes the thinking out of it and ensures an even cook every time!
If you don’t have a ice-cream scoop and want to buy one, this is the one I use:
OXO Good Grips Ice Cream Scoop
Muffin-Tin Omelet Combos
To make my Muffin Tin Omelets, I add mushrooms, green bell pepper, and onion. But you can customize your omelet however you’d like! Here are some ideas:
- Feta + Tomato.+ Spinach
- Cheddar + Canadian Bacon + Onion
- Mushrooms + Spinach + Peppers
- Arugula + Tomato + Goat Cheese
- Turkey bacon + cheese + onion
Prepping and Reheat Tips
HALF-PREP: Prep the veggies in advance, combine with eggs to make muffins day of
I prefer to make my egg muffins fresh each day BUT I still meal prep half of the ingredients in advance.
Even if you make your Muffin Tin Omelettes fresh each morning, there is a tonof prep you can do in advance. I recommend you chop your veggies on Sunday, sauté them (veggies are more flavorful sautéed prior to adding them!), then divide up into 5 Ziploc bags to add to your eggs each morning.
Now, all you have to do is preheat the oven and pop your muffin tin into the oven.
FULL-PREP: Cook the eggs muffins completely in advance, refrigerate/freeze, then heat and add cheese!
If you are crunched for time in the mornings, there is an even faster method to save you time.
Cook all of your Muffin Tin Omelets then refrigerate and freeze them. Now all you need to do is reheat them and take them to go!
These Muffin Tin Omelets can stay good in the fridge for up to 6 days. For best results, I would heat them in the oven for 3-5 minutes at 350 when you’re ready to eat them. If you’re really rushed, the microwave will do! Microwave for 30-40 seconds.
If you freeze the Muffin Tin Omelets, they will stay good up to 3 months.
I hope you guys enjoy this healthy recipe! I have SO many healthy lunches and dinners to accommodate this delicious breakfast. If you’re interested, check out this link HERE!
Muffin Tin Omelets
Ingredients
- 3 large eggs
- 1/4 green bell pepper
- 3 baby Bella mushrooms
- 1/5 yellow onion
- 1 tsp olive oil
- 1/2 oz cheddar cheese (roughly a sprinkle of cheese)
Instructions
- Preheat the oven to 350 degrees.
- Crack 4 eggs into a mixing bowl and whisk together until thoroughly mixed.
- Finely chop the pepper, mushrooms, and onion.
- Heat a frying pan over medium heat. Add teaspoon of olive oil and chopped vegetables to the frying pan. Cook until vegetables are soft and onions are translucent, roughly 5-7 minutes. Set aside.
- Insert cupcake liners into the muffin tin cups you plan to use OR Spray muffin tin cups with non-stick cooking spray.
- Mix cooked vegetables into scrambled egg mixture.
- Using an ice cream scoop (if you have one), portion one and a half scoops of egg mixture into the four muffin cups.
- Cook for 20 minutes at 350. Remove tin from oven, eggs should still be very slightly runny on top. Sprinkle cheddar cheese on top of each egg muffin. Put back in oven.
- Finish cooking for 5 minutes.
- Remove tin from oven, serve, and enjoy!
Maggie T. says
Finally got aroun dto making these – put in turkey bacon instead of mushrooms. They are amazing! Thanks for sharing!