Mini Omelet Muffins (Gluten Free)

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

Cook Time 20

Total Time 30

Servings

Calories 153kcal

Author Jill Nystul

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

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