Omelet Muffins

Omelet Muffins is one of the most delicious breakfasts you can have for breakfast. Why are they so good?

What exactly is a muffin made of? Is it just a simple oatmeal cookie, or can a designer take this basic idea and make something spectacular?

We’ll answer all of these questions, but first let’s look at why a muffin is good morning food, especially in the morning when you’re trying to start your day. Mini Omelet Muffins is an excellent option for breakfast or serve as a delicious dessert.

These moist, fluffy muffins taste like they’re dipped in pudding. They are made from lean ground turkey or chicken and topped with a sausage and bacon mix-in.

Top with your choice of cheese, bacon, ham, or both. Served hot or at room temperature. There are those who love eggs, and those who love muffins.

If you are one of the people who is crazy about both things, then you must be as excited as the rest of us to hear that you can make one together in just an hour or so! This is because one egg has all the protein necessary for the creation of a good yolk, which is why muffin recipes are always started with an egg.

What we need is a puff pastry shell, and we simply have to fill it with water and then grease the inside with some oil or margarine. As for the filling, you can go for anything from tomato to stuffing pork or cheese, or even eggplant!

Omelet Muffins

Recipe by TiffanieCourse: BreakfastCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



Baked omelet muffins. These muffins are easy to make, store well, and are portable.


  • 8 large eggs

  • 1/2 cup milk I use skim or low fat, but whole milk also works

  • 1 cup shredded cheddar cheese

  • 1 cup bell peppers diced (I used a mix of red, orange and green)

  • 1/2 cup baby spinach roughly chopped

  • 1/4 tsp salt

  • 2 scallions thinly sliced


  • Preheat oven to 350°F. Grease the interior of a nonstick muffin pan.
  • In a medium bowl, add eggs and milk. Whisk until uniform. Stir in cheese, bell peppers, spinach, salt, scallions and any other omelet ingredients you are adding.
  • Scoop batter into muffin tin, filling them almost to the rim. You should have enough batter for 12 muffins.
  • Bake for about 20-25 minutes, or until eggs are cooked. The muffins will initially be very puffy, but will sink back down when they cool.
  • Use a thin spatula to loosen edges of muffins to remove them from the pan. Eat while warm. Store uneaten muffins in fridge or freezer.


  • Use a nonstick muffin pan and grease it before adding the batter. The egg muffins do stick to the pan, but using a nonstick muffin pan and greasing it will make it easier for you to release the muffins from the pan.
  • Cut all the omelet ingredients into very small pieces. For example, bell peppers should be around 1/2 inch squares. This will allow them to cook quickly.
  • I did not include meat in this recipe, but you can add ham or bacon. If you are using any meat, make sure the meat is already precooked before adding it to the muffin batter.
  • Nutrition estimate calculated using skim milk.

Reference : kirbiecravings.


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