Why You’ll Love This Recipe
You’ll love this recipe because it’s simple, healthy, and incredibly versatile. Each mini omelet can be tailored with your favorite ingredients — from veggies to meats to cheese. They’re great for meal prepping ahead of time, freeze beautifully, and make breakfast effortless all week long.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 8 large eggs
- ½ cup milk (dairy or non-dairy)
- ½ cup shredded cheddar or mozzarella cheese
- ½ cup diced bell peppers
- ¼ cup diced onions
- ½ cup cooked bacon, sausage, or ham (optional)
- Salt and black pepper to taste
- Nonstick cooking spray or butter for greasing the muffin tin
Directions
- Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with nonstick spray or butter.
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Evenly divide the diced vegetables and cooked meat among the muffin cups.
- Pour the egg mixture into each cup, filling them about three-quarters full.
- Sprinkle shredded cheese over the top of each mini omelet.
- Bake for 18–22 minutes, or until the eggs are set and lightly golden on top.
- Allow to cool slightly before removing from the muffin tin. Serve warm or at room temperature.
Servings and timing
This recipe makes about 12 mini omelets.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
- Vegetarian Mini Omelets: Use mushrooms, spinach, tomatoes, and bell peppers.
- Meat Lover’s: Add cooked sausage, or diced ham for extra protein.
- Southwestern Style: Include black beans, corn, jalapeños, and pepper jack cheese.
- Greek-Inspired: Use feta cheese, spinach, and diced tomatoes.
- Keto-Friendly: Skip the milk and add more cheese for a low-carb option.
Storage/Reheating
Store mini omelets in an airtight container in the refrigerator for up to 5 days.
To freeze, let them cool completely, then wrap individually in plastic wrap or foil and store in a freezer-safe bag for up to 2 months.
To reheat, microwave for 30–45 seconds if refrigerated, or 1–2 minutes if frozen. You can also reheat in the oven at 300°F (150°C) for 5–7 minutes.
FAQs
Can I make mini omelets ahead of time?
Yes, they’re perfect for meal prep. Just store in the fridge or freezer and reheat when needed.
Can I use egg whites instead of whole eggs?
Absolutely. Replace some or all of the eggs with egg whites for a lighter version.
Can I add cheese directly into the egg mixture?
Yes, you can mix it in for even distribution, or sprinkle on top for a golden crust.
Do I need to cook the vegetables before adding them?
It’s best to lightly sauté veggies like onions or mushrooms to prevent excess moisture.
Can I use silicone muffin liners?
Yes, they make cleanup easy and help the omelets release perfectly.
How do I prevent the omelets from sticking?
Grease the muffin tin well with nonstick spray, butter, or oil before adding ingredients.
Can I add heavy cream instead of milk?
Yes, heavy cream makes the omelets richer and fluffier.
Are these mini omelets freezer-friendly?
Yes, they freeze and reheat wonderfully, making them great for batch cooking.
Can I make them dairy-free?
Yes, use non-dairy milk and skip the cheese or use a dairy-free alternative.
What can I serve with mini breakfast omelets?
They pair perfectly with toast, fruit, hash browns, or a smoothie for a complete breakfast.
Conclusion
Mini Breakfast Omelets are a healthy, quick, and customizable breakfast option that fits every lifestyle. Whether you’re meal prepping for the week, hosting brunch, or looking for a protein-rich snack, these baked omelet cups are flavorful, convenient, and sure to become a breakfast favorite.
PrintMini Breakfast Omelets
Mini Breakfast Omelets are fluffy, protein-packed egg cups baked in a muffin tin with cheese, vegetables, and your favorite mix-ins. Perfect for busy mornings, meal prep, or brunch, these customizable, bite-sized omelets are easy to make, freezer-friendly, and delicious hot or cold.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 mini omelets
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Ingredients
- 8 large eggs
- ½ cup milk (dairy or non-dairy)
- ½ cup shredded cheddar or mozzarella cheese
- ½ cup diced bell peppers
- ¼ cup diced onions
- Salt and black pepper to taste
- Nonstick cooking spray or butter for greasing muffin tin
Instructions
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin with nonstick spray or butter.
- In a large bowl, whisk together eggs, milk, salt, and pepper until smooth.
- Divide diced vegetables and cooked meat evenly among muffin cups.
- Pour egg mixture into each cup, filling about three-quarters full.
- Sprinkle cheese on top of each mini omelet.
- Bake for 18–22 minutes, or until eggs are set and lightly golden on top.
- Cool slightly before removing from the muffin tin. Serve warm or at room temperature.
Notes
- Lightly sauté vegetables like onions or mushrooms before adding to prevent excess moisture.
- Use silicone muffin liners for easy release and cleanup.
- Customize with your favorite mix-ins — from veggies to meats and cheeses.
- Great for meal prep — refrigerate or freeze and reheat when needed.
- Serve with fruit, toast, or hash browns for a complete breakfast.
Nutrition
- Serving Size: 1 mini omelet
- Calories: 90
- Sugar: 1g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 120mg
