Mini 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
Find it online: https://thefamilycooking.com/mini-breakfast-omelets/
