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These Mini Omelet Muffins Make A Great Grab And Go Breakfast

egg muffins

I’m not so worried about the “before school breakfast rush” these days, but I still love a filling, delicious breakfast. These portable mini omelet muffins are perfect for taking on the go when I’m in a hurry, and they make a great light lunch or healthy snack, too.

The recipe is very flexible, so feel free to use whatever fixings or toppings you like! You could swap one veggie for another, leave something out, or add something entirely new.

Below, you’ll find directions for cooking these little omelets both in an oven and in an Instant Pot, because they’re as versatile as they are delicious! And by the way, these go great with my gluten free bread recipe. Give it a try — I know you’ll like it!

How To Make Mini Omelet Muffins

egg muffins

Ingredients:

10 eggs
1/4 cup milk
1/8 tsp black pepper
1/4 tsp salt
1/2 cup diced ham
1/3 cup diced bell pepper*
1/3 cup diced onion*
1/3 cup grated cheese

*You’ll want to dice your veggies very small so they cook quickly! I use this chopper that makes it quick and easy.

Directions:

egg muffins

In The Oven

Preheat oven to 350°F and place 12 paper liners in a regular muffin tin. In a medium bowl, combine the ham, diced veggies, and grated cheese, then distribute the mixture evenly between the 12 muffin cups.

egg muffins

In the same bowl, whisk together the eggs, milk, and seasoning together. Pour the egg mixture over the other ingredients in the muffin cups, then carefully place the muffin tin in your oven.

Bake for 20-28 minutes, or until they’re puffy on top and starting to brown.

Remove and let cool for a few minutes before eating.

egg muffins

In Your Instant Pot

To make these in an Instant Pot, you’ll need to either halve the recipe, or cook the full amount in two separate batches.

egg muffins

Prepare the recipe as described in the oven method above, using 6 silicone muffin liners in place of paper ones. (Silicone muffin liners are incredibly versatile—check out other ways to use them here—but something like this Instant Pot Egg Bites Pan would likely work just as well here.)

Pour 1 cup of water to the inner pot, then set a trivet at the bottom and carefully arrange the 6 filled muffin liners onto the trivet. (The trivet that comes with the Instant Pot works fine here, but I prefer to use my OXO Good Grips Pressure Cooker Sling—it makes placing and retrieving things much easier!)

Pressure cook on high for 8 minutes, then quick release the pressure and remove the lid. Let cool for a few minutes before eating.

egg muffins

How To Store And Reheat Mini Omelet Muffins

You can store the finished omelet muffins in a sealed container in the fridge for up to 5 days. To reheat them, just pop them in the microwave for 1-2 minutes.

You can also freeze omelet muffins to keep them fresh longer. Freeze them on a plate or baking sheet first, then transfer the frozen muffins to a freezer bag. To reheat them, microwave for 2-3 minutes.

What is your favorite breakfast-on-the-go?

omelet muffins

Mini Omelet Muffins (Gluten Free)

Jill Nystul
These mini omelet muffins are fast, microwaveable, gluten free, filling, and portable. Perfect for those busy mornings when you're rushing the kids to school or yourself off to work!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 153 kcal

Ingredients
  

  • 10 eggs
  • ¼ cup milk
  • tsp black pepper
  • ¼ tsp salt
  • ½ cup ham diced
  • cup red bell pepper diced
  • cup onion diced
  • cup cheese grated

Instructions
 

  • Preheat oven to 350°F and place 12 paper liners in a regular muffin tin.
  • In a medium bowl, combine the ham, diced veggies, and grated cheese, then distribute the mixture evenly between the 12 muffin cups.
  • In the same bowl, whisk the eggs, milk, and seasoning together. Pour the egg mixture over the other ingredients in the muffin cups, then carefully place the muffin tin in the oven.
  • Bake for 20-28 minutes, or until the omelet muffins are puffy on top and starting to brown.
  • Remove and let cool for a few minutes before eating.

Notes

Instant Pot Instructions
  • To make these in an Instant Pot, you’ll need to either halve the recipe, or cook the full amount in two separate batches.
  • Prepare the recipe as described in the oven method above, using 6 silicone muffin liners in place of paper ones.
  • Pour 1 cup of water to the inner pot, then set a trivet at the bottom and carefully arrange the 6 filled muffin liners onto the trivet.
  • Pressure cook on high for 8 minutes, then quick release the pressure and remove the lid. Let cool for a few minutes before eating.

Nutrition

Calories: 153kcalCarbohydrates: 3gProtein: 13gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 285mgSodium: 369mgPotassium: 152mgFiber: 1gSugar: 2gVitamin A: 735IUVitamin C: 11mgCalcium: 101mgIron: 1mg

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.
I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Food & Recipes

  • Sure look scrumptious , as a one only person, can these be frozen ?
    If not I can make half the recipe, great idea for a light lunch with soup.
    Loved it !

  • I made them this morning – very yummy – only neg comment is that they “sunk” after sitting to cool for a while. I may try to fill them a bit higher next time.

  • The sweet version: diced fruit, cinnamon and some sweet, salt-free cheese! Also, without the ham and bacon for very young children. My 1-year-old eats and enjoys his daily egg like that!

  • Great idea! More additions: Spinach, artichokes, onions, green chilies, chopped tomatoes, pimentos, all chopped bell pepper (green/orange/yellow), red onions;…….just look in veggie drawer and see what you can use…you can add a smidget of flour and baking soda then add some cottage cheese.
    Jill, you are the best!!!!!!

  • Had a question but can’t ‘submit’ … I’m told to leave a ‘comment’ …

    my question is how many regular sized muffins does this make … is it 6, 9 or 12 for 12 eggs? Thank you.

  • Thanks Jill. I will be making these for Sunday breakfast. I think I will cut up sausage or bacon into small pieces to add to it. Quick and easy and good.

  • I’ve made these for years, never use liners and they come out nicely from the muffin tins. I will often just use some Rotel tomatoes and chiles in place of the raw veggies, and add some cooked sausage and cheese. For the dairy free people, just omit the cheese. They freeze beautifully and I use the defrost function on my microwave instead of nuking them. Kinder to the texture that way, but still get piping hot.

    • You sound like a seasoned cook! You youngster cooks out there………..be creative……..it’s only a recipe……a guideline…………imagine it how your taste buds would like it and make it!

  • hi all..wanna try this recipe but i dont know…what can i use instead of cheese?i am gf and dairy free so i can use peppers,onions,zucchinis maybe or grated potato?or sth??thanks

    • I have made them before . I used a round breakfast sausage patty placed at the bottom then add my veggies, no cheese, but I add herbs such as cilantro, or basil. Using a foil liner makes it easy to store in freezer or fridge. Nuke it only 30 seconds after removing the foil wrap.

  • These look delish and a perfect solution for the guys in the family~wanted to pin this…. but it keeps saying “invalid URL” – oh well! Making these tomorrow! Thanks, Jillee!

  • Made these and they turned out great. I sprayed a muffin pan with non-stick buttery spray (Emeril has a good one), and filled them about 3/4 and cooked for about 20 minutes, let cool and they hardly shrunk. Just lightly beat the eggs. Didn’t use the muffin papers. So easy. Gonna try and freeze some and see how that works.

  • Wow! I’m surprised your pickiest eater would eat something with mushrooms, pepper, and onion in it! I’d never get that past my picky eaters! Unless, of course, I really diced everything well so it was not easily distinguishable. So, what is the best all-around kitchen appliance to have? One that will do almost everything?

  • Such a great make-ahead breakfast idea! I’m looking for recipes like this one since classes just started again and I want to devote as little time to food prep as possible. I’m envisioning a spinach, feta and dill variety, a basil, tomato and squash variety, maybe shredded potato, garlic, and asparagus…so many great options! Thanks, Jillee!

  • I use parchment paper muffin liners for all my baking, they are awesome. Bet they would work for the omelet muffins…..must try. Great idea as I am always on the run in the morning!

  • Isn’t it funny how you can forget what worked one year and struggle with breakfast once school starts again. Our go-to breakfast almost always includes eggs – we have around 45 hens. I had completely forgotten about this make-a-head wonder.

    I like to sauté the onions, peppers and bacon to bring out a different flavor note. Today, I added the last of the homemade salsa from Friday’s cookout to the sauté. I hope they turn out! The house smells wonderful.

    Another great go-to & one-the-go breakfast is Pancake Muffins.
    1 c. Bisquick (the gluten free works well too)
    2/3 c. Unsweetened Vanilla Almond Milk (any type of milk will work)
    1/2 c. Maple Syrup
    Optional Toppings of Bacon Crumbles, Blueberries, Pecans, Chocolate Chips, etc

    Pour into muffin cups, bake at 350 for 13-15 minutes. Allow to cook and then store in the refrigerator until you are ready to reheat. They can be served with a side of syrup, but they are good enough to eat on the go without the syrup (and mess).

  • Wonderful addition to the (B&B) breakfast table. Today, I made with a) fresh basil, finely cut; b) smoked ham – thinly diced; c) cooked rice (instead of other fillings); d) a tablespoon of oil mixed with the eggs. I put circle of ham (cut with cookie/bisuit cutter) in bottom of muffin tin; added the fillings; then the egg mixture. Once out of oven, gently rotated the muffin omelets. No sticking at all. Great presentation and wonderful taste. And so very easy to do. Thanks for the easiest egg recipe ever.

  • I made these with cupcake liners, Wilton kind and they stuck to wrapper and didn’t come out pretty like yours. What did I do wrong, I follwed reciepe as instructed.

    • When I looked closely at the pictures, I see some of them have double cup cake wrappers. Might be an accidental thing, or maybe an insulator. Perhaps extra steam makes them release easier? Just an observation.

  • Jillee, like the others I love your site and newsletters – you come up with some really novel and interesting ideas! But, I really love reading the ‘comments’ section, too. Your readers are very imaginative and knowledgeable, and I’ve learned some fantastic tips from them! Thanks in particular to CTY amd ALOHAGRAMA for the great suggestions!

  • I LOVE your site too! I visit it every single day. But….the ads make reading your info cumbersome to say the least. They float over your great material and reader comments so they are not “in tune ” with your philosophy. Hope you take this into consideration as you revamp your site. Thanks for all you do!

  • Just a question for all those cooks out there – the recipe I tried this with called for baking powder. Any idea why that would be?

    I made these for the first time for Father’s Day, for my husband, and we liked them so much I’ve made them a few times during the summer. I think they will be a staple in the coming school year!

  • Hey,
    I was sooo excited to make these!! When they came out of the oven, they were so nice a round. Within seconds, they flopped into a wrinkly, gross thing that my picky eaters wouldn’t eat!! How come this happened? I followed you recipe exactly!
    Carla

      • Yes I did!! That’s why I am confused!!! I’m getting used to my baking failing!!!! I’ve been trying to bake gluten free and everything is failing so I’m not shocked!! Thanks for your reply!!!

        Carla

  • Looks like you put the fast in breakfast!
    Here’s my take on it. Freezing these cooked sounds good to me and they are even more versatile if you consider other uses. Keeping them on hand for making fried rice with leftover rice, any meal. Heat up a corn tortilla on a hot pan and chop the egg muffin & heat along side, then roll up. Make extra potatoes at dinner & save to reheat in a pan with chopped egg muffin. Might make for an interesting egg salad. I’m sure having these frozen will allow me to think of other things too.
    Thanks for the post :)

  • @Jillee and @Katelyn, on a separate note is there a way to start a separate thread (or whatever they call it) for the site dialogue? From the changes in the last couple of days it’s obvious you are working on it and I know you want to hear what people are thinking and experiencing but I feel uncomfortable hijacking each days “One Good Thing” to talk about pop-up’s and advertising even though I know you want the impute. This is me torn… For those who are new to the site or aren’t having issues and just want to be able to focus on the topic at hand it must be confusing to have to filter through a separate on going conversation and for those with a vested interest in the site topic, as well as you, it seems like it would be easier to follow and participate with one place to carry on the conversation. It might not be easy or possible to set up in which case I certainly understand but figured I would mention the idea in case your IT person can arrange it in a way that let’s everyone know how and where to go to participate, I know you are encouraging feedback since it’s the only way you know what people are experiencing. Just realized it’s also possible this exists somewhere and I just don’t know about it… Also, sorry everyone, I know I just did the very thing I said I didn’t want to!

  • This looks like a great idea and recipe all the way around. Wish I had thought of it years ago, I too have a child who went through periods of not liking what school lunch had to offer or brown bagging his own. But alas like Sharon H it’s just two of us now so I was thinking about the freezing option as well. Then I thought about it and realized between the two of us at probably 3 a day they will be gone in plenty of time even if we eat them every other day. I foresee making several different varieties in one batch for added… something…the possibilities are endless! Love it, thanks Jillee!

  • I was wondering about freezing also since I’m not supposed to eat eggs that often. I see all sorts of microwaveable breakfast egg products in the freezer section of my grocery store, so why wouldn’t this work also? Perhaps you wouldn’t bake the all the way done. Smeone’s going to have to try it with one and let us know! This will be great for those mornings I’m dashing out the door and don’t have time to whip up a fruit smoothie.

  • Do you think you could make these and freeze them before baking an then pull them out of the freezer and put straight into the oven. I try not to use the microwave so this would elimante that and make them fresh daily.

    • I make something similar to this and also don’t like to use the microwave. I move as many as I need from the freezer to the refrigerator the night before. In the morning, I warm them in the toaster oven. If you use the cupcake papers (I don’t) be sure to remove the papers first. Once, in a pinch, I placed them in my cast iron frying pan, covered, over very low heat and they were warm in a few minutes.

    • Instead of freezing raw–why not prep the ingredients the night before (I chop extra everything while making dinner). Then in the morning as soon as you get up put them in the oven. By the time you are dressed etc. they should be ready.
      Also freezing cheese and mushrooms together make every dish watery (pre-cooked or not).

      • Mine reheat in the microwave really well. Haven’t had any issues with them being “watery.” Maybe it depends on what you put in them? Mine are usually just egg, cheese, green or regular onion though. Sometimes I add broccoli or shredded carrots. I’m not terribly fond of the way the carrots taste in them for some reason.

  • I am new to this site, but LOVE it already! Thanks, Jillee, for the great information – and for your delightful sense of humor! Enjoy your week-end, friends :)

  • This breakfast idea has been around for a long time, and I love it! However, now that it’s just the two of us I don’t use it very often…..he gets tired of it quickly. It really works well to take camping, though. And when the grandbabies are spending the night….they think it’s really cool!

    Try serving it with Salsa, either baked right inside, or just on top. Like you said, Jillee, so many combination possibilities. Oh, and I have used the general idea using my basic quiche recipe, too. Wonderful for brunches, or even a tea party! Thanks for the reminder, Jillee.

  • These look amazing! Can these be frozen? We are going to attempt to do all our baking and cooking for lunches and breakfasts on the weekend. Thanks for your wonderful site!

    • You should be able to freeze these.
      I have made similar (bacon, egg and cheddar cheese) for years in big batches and freeze them. The only thing you need to watch though, is when you reheat in the microwave (after freezing) they can sometimes become a bit ‘watery’, reheating in the oven ‘usually’ prevents this.

    • They will freeze fine, if you cool them completely before wrapping and putting in the freezer. Thaw overnight though, so they will microwave without cold spots.

  • Another great idea! Thanks so much. I save almost all your daily posts in a file in my email account. That way, they’re readily available whenever I need them. Love your many “One Good Things”!

  • I have been looking for easy to make and on the go breakfast food, so this is great! I don’t think they will last a week, I will be lucky for them to last a day or two at the most.

  • I’d like to see someone peel the papers off of those. Why bother with them? Just butter up the pan a bit and go for it. They’ll come out. Souce: done it before.

  • I really enjoy your site. I have learned so many “good things”. Thank you. What is the Ulta pop up. It appears in annoying positions on your site.

    103 degrees in Oklahoma yesterday. Is it fall in Utah? Lol.

  • These look delicious and perfect. I have tried several times to pin it (using both your Pin button and the one on my desktop) but it just won’t pin. I will have to try again later and hope it works :-)

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