Omelet Muffins Recipe
Omelet muffins are a quick, protein-packed breakfast or snack that’s perfect for busy mornings. Fluffy eggs, vibrant veggies, and melted cheddar cheese come together in muffin form for a portable, customizable dish that’s as delicious as it is convenient.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Cuisine: American
Ingredients
Scale
- 8 large eggs
- ½ cup milk (skim, low-fat, or whole)
- 1 cup shredded cheddar cheese
- 1 cup diced bell peppers (red, orange, and green mix)
- ½ cup baby spinach (roughly chopped)
- ¼ tsp salt
- 2 scallions (thinly sliced)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a nonstick muffin tin generously with cooking spray or oil.
- Mix Ingredients: In a medium bowl, whisk together the eggs and milk until smooth. Stir in the cheese, bell peppers, spinach, salt, and scallions until evenly combined.
- Fill Muffin Tin: Pour the egg mixture into the prepared muffin tin, filling each cup almost to the rim.
- Bake: Place the muffin tin in the oven and bake for 20–25 minutes or until the muffins are puffed up and set.
- Cool & Serve: Let the muffins cool for about 5 minutes before using a thin spatula to loosen them from the tin. Serve warm or store for later use.
Notes
Serving Suggestions: Pair these muffins with fresh fruit, toast, or a light salad for a balanced meal.
Tips & Tricks:
- Dice veggies into small pieces for even cooking.
- Use silicone liners or a well-greased tin to prevent sticking.
- Muffins will deflate slightly as they cool—this is normal!
Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze cooled muffins individually in plastic wrap or freezer bags for up to 3 months.
- Reheat in the microwave for 30 seconds (refrigerated) or about 1 minute (frozen). Alternatively, warm in an oven at 300°F until heated through.
Find it online: https://cakeshungry.com/omelet-muffins/