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
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:
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.
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.
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.
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!)
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Pressure cook on high for 8 minutes, then quick release the pressure and remove the lid. Let cool for a few minutes before eating.
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?
Mini Omelet Muffins (Gluten Free)
Ingredients
- 10 eggs
- ¼ cup milk
- ⅛ tsp black pepper
- ¼ tsp salt
- ½ cup ham diced
- ⅓ cup red bell pepper diced
- ⅓ cup onion diced
- ⅓ 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
- 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
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sounds great – and easy – and breakfast for a week! How about directions for cooking these in an air fryer, please – and thanks!!
Please log in or create a free account to comment.They are mini!
Please log in or create a free account to comment.Sure look scrumptious , as a one only person, can these be frozen ?
Please log in or create a free account to comment.If not I can make half the recipe, great idea for a light lunch with soup.
Loved it !
Absolutely! They freeze really well. :-)
Please log in or create a free account to comment.Definitely can be frozen!
Please log in or create a free account to comment.Is this for 6, 8 or 12 cups? Thanks!
Please log in or create a free account to comment.The recipe makes 12 mini omelet cups. :-)
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.These look very tasty! Thank you!
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.Jill, you are the best!!!!!!
I enjoy your blog so much. You provide so much useful information. I look forward to your emails. Thanks
Please log in or create a free account to comment.Thank you Sharon!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.It makes 12!
Please log in or create a free account to comment.Please … what is the quantity of servings … looks like 12 eggs for 6 or is it 9 regular sized muffin tins? Thank you.
Please log in or create a free account to comment.12 mini muffins!
Please log in or create a free account to comment.Can spinach be used as a mix-in? Goat or feta instead of cheddar?
Please log in or create a free account to comment.Yes, Yes! Now you’re thinking. Feta YES! Cheddar YES!! Go crazy girl!!
Please log in or create a free account to comment.Absolutely!
Please log in or create a free account to comment.Jillie, could you use egg whites instead of whole eggs?
Please log in or create a free account to comment.Just wondering. Thanks, Debbie
Yes, you can add egg whites or 1 egg yolk per 1 egg whites.
Please log in or create a free account to comment.Sure :-)
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.Love the recipes great and nutrious
Please log in or create a free account to comment.This sounds wonderful. My family has some g free members and cooking and finding stuff they can eat is a pain.
Please log in or create a free account to comment.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
Please log in or create a free account to comment.I’ve made these for years and also used spinach or kale, onions, tomatoes, broccoli, olives, etc.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.I’ve made these for many years and never use paper muffin liners – I just grease the muffin tin well. They do freeze well also.
Please log in or create a free account to comment.Yay! I just found your site and I love it!!!!!
Please log in or create a free account to comment.Yay!!! So glad you found it! Welcome Angela! :-)
Please log in or create a free account to comment.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?
Please log in or create a free account to comment.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!
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