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Omelet Muffins Recipe

Omelet Muffins Recipe
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4.7 from 64 reviews

Omelet Muffins are a quick, protein-packed breakfast perfect for meal prep. Fluffy eggs, colorful bell peppers, spinach, and cheddar cheese bake together in a muffin tin, creating portable, customizable breakfast bites great for busy mornings.

Ingredients

Egg Base

  • 8 large eggs
  • 1/2 cup milk (skim, low fat, or whole milk)
  • 1/4 tsp salt

Vegetables

  • 1 cup bell peppers, diced (red, orange, and green mix preferred)
  • 1/2 cup baby spinach, roughly chopped
  • 2 scallions, thinly sliced

Cheese

  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat the Oven & Prepare Pan – Preheat your oven to 350°F (175°C). Grease the interior of a nonstick muffin pan well to prevent sticking.
  2. Mix Eggs and Milk – In a medium bowl, whisk together the eggs and milk until the mixture is uniform and slightly frothy.
  3. Add Fillings – Stir in the shredded cheddar cheese, diced bell peppers, chopped spinach, salt, and sliced scallions, along with any additional ingredients you’d like to customize your muffins.
  4. Fill the Muffin Tin – Scoop the egg mixture into the prepared muffin tin, filling each cup almost up to the rim. This recipe should yield 12 muffins.
  5. Bake – Place the muffin tin in the oven and bake for 20–25 minutes, or until the eggs are fully cooked through. Note that the muffins may puff up while baking, but they’ll settle as they cool.
  6. Remove & Serve – Use a thin spatula to carefully loosen the edges of each muffin and remove them from the pan. Serve warm, or allow them to cool and store for later.

Notes

  • You can add cooked bacon, ham, mushrooms, or any of your favorite omelet fillings.
  • To store, refrigerate in an airtight container for up to 4 days, or freeze for up to 2 months.
  • Reheat muffins in the microwave for 20–30 seconds for a quick breakfast on-the-go.
  • For a dairy-free version, use your favorite plant-based milk and cheese.

Find it online: https://marthatasty.com/omelet-muffins-recipe/