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omelet muffins

Gluten Free Mini Omelet Muffins

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!

Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 236 kcal


  • 12 eggs beaten and seasoned with salt and pepper


  • diced ham
  • bacon
  • green onions
  • red bell pepper
  • mushrooms
  • shredded cheddar cheese


  1. Preheat the oven to 350 degrees. Line a muffin pan with cupcake papers and spray them with cooking spray. If using silicone muffin cups, place cups on a baking sheet.
  2. Break all the eggs into a bowl and whisk them together until well combined. Set aside.
  3. Fill the muffin cups with the different mix-ins of your choosing, starting with the meat and finishing with the cheese.
  4. Then fill the tins with the beaten eggs. The omelets will puff up a little when you bake them, so make sure to leave a bit of space at the top of each cup.
  5. Bake for 18-20 minutes, or until you can poke the centers with a knife and it comes out clean (or almost clean).
  6. Cool completely, then store the muffins in the refrigerator in an airtight container until ready to use (they typically keep for about a week.) Simply warm in the microwave for a quick breakfast on-the-go!
Nutrition Facts
Gluten Free Mini Omelet Muffins
Amount Per Serving
Calories 236 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 5g 25%
Cholesterol 349mg 116%
Sodium 498mg 21%
Potassium 271mg 8%
Total Carbohydrates 3g 1%
Sugars 1g
Protein 17g 34%
Vitamin A 22.7%
Vitamin C 32.1%
Calcium 5.2%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.