Egg Omelette muffins are the perfect on-the-go snack or breakfast. This very versatile dish will be your go-to for using up leftover produce from the fridge.
Egg omelette muffins are lifesavers in so many ways.
Firstly, they are a great way to use up leftovers and unused produce from the fridge. Just like our ‘Everything-In’ Breakfast Frittata, these egg muffins are very versatile.
Secondly, whether you have a batch of egg omelette muffins in the fridge or in the freezer they are an easy way to make sure that your family has breakfast at their fingertips. These are also perfect for school snacks and lunches!
Lastly, they are so easy to make! In just 30 minutes you can have your meal planning done.
Preparing Egg Omelette Muffins
Ingredients
Eggs: Eggs are laid by many different animals but chicken eggs are the star of this recipe. Eggs provide protein, fat and many other nutrients and therefore are a healthy part of our diet.
Paprika: I use sweet paprika for this recipe. It is not sweet in the sugary sense, but it is definitely the sweetest of them all compared to its spicy and smoked siblings.
Garlic powder: Garlic powder is dehydrated garlic ground to a powder. It’s sweeter than raw garlic so it just adds a hint of garlic flavour without the sharpness.
Milk: I use full fat (3.25%) or partly skimmed (2%) milk for this recipe. Adding milk is not necessary but it makes the omelette muffins a bit more fluffy.
Cooking spray: Cooking spray, depending on which variety you get, is an aerosol product, usually a combination of oil and some other ingredients, that is applied in a thin layer to prevent food from sticking.
How to make Omelette Muffins
Begin by preheating the oven to 350°F.
While the oven is warming, chop all vegetables into relatively small pieces. Since they will be split among muffin cups you want to make sure they are not in big chunks.
Next, figure out which veggies, if any need to be cooked before they are added to the eggs.
I chose to fry up the onions, peppers and mushrooms to add even more flavour to my egg omelette muffins. This is not necessary.
However, if you are using vegetables that cannot be eaten raw I recommend that you cook those before adding them to the eggs.
If you opt to fry up any of the veggies first, heat up the oil in a pan and fry the veggies for a few minutes until they soften.
Next, crack the eggs into a medium bowl. Add the spices and whisk until well combined. The spices may clump so make sure they are well distributed.
Now add all of the chopped veggies and once again whisk to combine.
Spray a muffin tin with cooking spray to prevent the egg omelette muffins from sticking. You can also use silicone cups.
Once the muffin tin is greased, divide the egg mixture among the 12 muffin cups. Fill the up to the edge. When you first remove the
egg muffins from the oven they will have grown and will look like they’re overflowing but they will deflate as they cool.
Shred the cheese and sprinkle some on top of each omelette muffin. Adding the cheese on top gives these an excellent flavour.
Bake in the preheated oven for 20 minutes or until the egg has set.
Remove from the oven and let cool in the muffin tin for about 5 minutes before moving to a cooling rack.
I find that a spatula is the best tool to use to remove the omelette muffins from the tin.
Storing Egg Muffins
In the Refrigerator
Egg omelette muffins store really well in an air-tight container in the refrigerator. I have stored them comfortably for up to 10 days.
When served from the fridge they are delicious without reheating which is what makes them a great on-the-go snack.
If you have the time though, them in the microwave for 20 seconds and you’ll have a delicious hot breakfast in no time.
In the Freezer
Egg omelette muffins also store really well in the freezer. You can wrap them individually in parchment paper or cling wrap inside an air-tight container or bag. They will freeze well up to 3 months.
To defrost, simply take them out of the freezer the night before or nuke them in the microwave for 20-second intervals. Because the eggs are cooked already, they are prone to exploding in the microwave. To prevent this, make sure you are checking on the muffins between each interval.
Remember that it takes only 2 minutes to cook eggs in the microwave, see our 4-minute breakfast sandwich for details, so when reheating you will need much less time than that.
Substitutions
All of the add-on ingredients are substitutable for one another. But don’t limit yourself to our list. There are probably many other options that I haven’t even considered.
Let us know in the comments what your favourite ingredient combos are.
Serving
Depending on whether you are taking these egg muffins on the go, you can serve them with hot sauce, a side salad, hashbrowns or just eat them all on their own.
You can also make them into a breakfast sandwich. All you’ll need is an English muffin and your favourite toppings like tomato, avocado and bacon.
Let us know in the comments if you have any questions. And if you like this recipe be sure to leave us a five-star rating below.
Are you looking for other breakfast ideas? Check out our recipes:
Egg Omelette Muffins Recipe
Equipment
- Medium bowl
- Pan (optional)
- Spatula
- Knife
Ingredients
- 8 eggs
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp paprika
- ¼ tsp garlic powder
- ¼ cup milk
- Cooking spray
Add-ons:
- 1 small onion optional
- 1 cup spinach
- ½ red bell pepper optional
- 6 button mushrooms optional
- ⅓ cup cooked broccoli optional
- 100 g cheddar cheese optional
- 1 tsp oil optional
Other Add-on Suggestions:
- Cooked potatoes
- Green onions
- Feta cheese
- Olives
- grape or cherry tomatoes
- Cooked squash
- Cooked Cauliflower
- Cooked asparagus
- Chickpeas
- Cooked Salmon
- Leeks
- Cooked chicken
- Cooked sausage
Instructions
- Preheat the oven to 350°F.
- Dice the pepper and onion, and slice the mushrooms, broccoli and spinach. Grate the cheese1 small onion, 1 cup spinach, ½ red bell pepper, 6 button mushrooms, 1/3 cup cooked broccoli, 100 g cheddar cheese
- Optional: Add the oil to a pan and heat it on medium-high heat. Once hot add the peppers, onions and mushrooms and sauté for 3 minutes until softened. You can add them to the egg omelette muffins but they will have a different flavour. I like to release the juices and flavours before adding them. Once cooked let cool for a few minutes.1 tsp oil
- Crack the eggs into a bowl and add the spices. Wisk until the eggs are well beaten and the spices well blended. Add the spinach and broccoli and stir once more.8 eggs, ¼ tsp salt, ¼ tsp pepper, ¼ tsp paprika, ¼ tsp garlic powder, 1/3 cup cooked broccoli, 1 cup spinach
- Next, add the milk and the cooked veggies and whisk well.¼ cup milk, 1 small onion, ½ red bell pepper, 6 button mushrooms
- Spray a muffin tin with cooking spray to prevent the egg omelette muffins from sticking.Cooking spray
- Divide the mixture evenly among the muffin cups, top with the grated cheese, and bake in the preheated for 20 minutes.100 g cheddar cheese
- Cool for a few minutes in the muffin tin before removing to cool fully on a cooling rack or plate. Use a spatula to get the egg omelettes out of the muffin tin.
- Serve with salsa, hot sauce, ketchup or your favourite sides.
- These muffin cups are perfect for on-the-go breakfast or snacks and they freeze really well for later use.
