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Egg Omelette Muffins Recipe

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 91 kcal

Equipment

Ingredients
  

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 cheese
    1 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.

Video

Notes

Note: The prep time will vary depending on what add-on ingredients you use.

Nutrition

Nutrition Facts
Egg Omelette Muffins Recipe
Amount per Serving
Calories
91
% Daily Value*
Fat
 
6.2
g
10
%
Saturated Fat
 
2.7
g
17
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.8
g
Monounsaturated Fat
 
1.9
g
Cholesterol
 
118.1
mg
39
%
Sodium
 
150.5
mg
7
%
Potassium
 
134.4
mg
4
%
Carbohydrates
 
2.5
g
1
%
Fiber
 
0.5
g
2
%
Sugar
 
1.2
g
1
%
Protein
 
6.4
g
13
%
Vitamin A
 
676.5
IU
14
%
Vitamin C
 
10.2
mg
12
%
Calcium
 
88.4
mg
9
%
Iron
 
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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