These Mini Omelet Muffins Make a Great Grab and Go Breakfast

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)

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!

4.25 from 16 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 6

Calories 153 kcal

Ingredients

  

1x2x3x

• 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

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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