Description
Mini omelet muffins are a quick, nutritious breakfast option that’s perfect for busy mornings. Packed with protein and customizable, they make for a portable meal to start your day on a healthy note.
Ingredients
Scale
- 12 large eggs (fresh and high-quality)
- 1/4 cup whole milk or dairy-free milk (almond milk or oat milk)
- Salt and pepper (to taste)
- 1/4 cup grated cheese (cheddar, feta, or Parmesan)
- Mix-ins (e.g., sautéed spinach, bell peppers, mushrooms, cooked bacon, sausage, or ham)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and your choice of seasonings.
- Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Add your desired mix-ins to each cup (vegetables, cheese, or meat).
- Bake for 18-22 minutes, until the muffins are set and the edges are lightly golden.
- Cool for a few minutes, then remove from the tin. Serve warm or store for later.
Notes
- These muffins are highly customizable. Try different mix-ins to suit your taste or dietary needs (vegetarian, low-carb, etc.).
- Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze them for longer storage (up to 3 months).
- Reheat in the microwave for 30-60 seconds or in the oven at 350°F for 5-7 minutes.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: BREAKFAST
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 60-80 calories
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 4-6g
- Saturated Fat: 2-3g
- Unsaturated Fat: 1-2g
- Trans Fat: 0g
- Carbohydrates: 2-4g
- Fiber: 0-1g
- Protein: 5-7g
- Cholesterol: 55mg