
Cute little baked omelets using your favorite omelets baked in cupcake tins.
These little broccoli and cheese omelets are delicious, but use any combination of vegetables you like. Some ideas that come to mind are mushrooms, peppers, onions, etc.
I combined egg whites with whole eggs but egg beaters would work as well and may lower the points. Leftovers can be heated up and enjoyed throughout the week.
Broccoli and Cheese Mini Egg Omelets
Gina's Weight Watcher Recipes
Servings: Makes 9 cupcakes • Old Points: 2 pts each • Points+: 2 pts each
Calories: 103.9 • Fat: 6.5 g • Carbs: 2.7 g • Fiber: 1.2 g • Protein: 8.7 g
Ingredients:
- 4 cups broccoli florets
- 4 whole eggs
- 1 cup egg whites
- 1/4 cup reduced fat cheddar
- 1/4 cup good grated cheese like pecorino romano
- 1 tbs olive oil
- salt and fresh pepper
- cooking spray
Directions:
When broccoli is cooked, mash into smaller pieces and add olive oil, salt and pepper. Mix well.
Spray cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.
In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper. Pour into the greased tins over broccoli until a little more than 3/4 full. Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately. Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.

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I love to make these in ramekins too. They are great for dinner parties also or even appetizers. My favorite variety includes tomatoes, broccoli and cheese.
ReplyDeleteThey're so pretty, and look delicious!
ReplyDeleteYUMMMMOOOOO!!!!!!
ReplyDeleteWOW - these look so DAMN yummy!!!!
ReplyDeleteCan you substitute cauliflower for the broccoli?
ReplyDeleteI will be honest, I never had eggs with cauliflower. You could substitute the broccoli for zucchini, mushrooms, peppers, spinach, onions or a combination of any of those veggies.
ReplyDeleteI tried mine with spinach and left out the egg whites. They were delicious! I never eat breakfast because I really dont have time or care for eggs, but I made these the night before and ate them on my way to work. Amazing
DeleteIf you try it out with cauliflower, let me know how it tastes!
ReplyDeleteGreat idea to make them in the cake forms, very nice presentation!! Great!
ReplyDeleteI have to try these. They look amazing. Thanks.
ReplyDeleteThese look ridiculously delicious! I'm going to make them tonight!
ReplyDeleteI LOVE this idea! I substituted chopped spinach for the broccoli, and "smooshed" one mini-omlette in a Light English Muffin with a slice of tomato. It was DELISH!
ReplyDeleteYUM! I took some to work today and everyone ELSE was drooling!!
ReplyDeleteloved these! i loved them, my 6 year old loved them, and so did her teacher when i brought her one for breakfast! loved the ease of just heating 2 up during the week for a quick, healthy and filling breakfast when there is no time!! awesome!!! gabbie
ReplyDeleteWow, these look great. Your website is amazing! Can't wait to try these out.
ReplyDeleteMade these for breakfast today. Altered it a bit by adding diced onions, minced garlic and diced tomatoes. Softened the onions & garlic first, then mixed them with the tomatoes. Topped the broccoli with a little of the onion/tomato mix then added the eggs. Awesome.
ReplyDeleteHELLO
ReplyDeleteI love your site. I found this reciepe and was thinking this would be good to make a head of time and eat thru the week. Any suggestions on how long they would last?
Thanks!
Jennie
@ Stash - Yes, I do the same. I put them in ziplock bags and pop them in the microwave. 3-4 days I'm guessing?
ReplyDeletelove this website ...thanks gina 4 the great recipes ,,,,,,,,,,,,,,,,,,,,,,,,,,from ireland
ReplyDeleteI'm so happy I found your site. Your recipes are amazing! I tried these this morning and they were delish. My 20 month old daughter gobbled a whole one of these! Thanks so much for the great recipes and keeping it fun to stay on plan!
ReplyDeleteThanks for the comments! Glad you all like it!
ReplyDeletejust made these (after having the skinny chicken parm for dinner) to switch off for breakfast for the week between oatmeal and smoothies. i may even have these for dinner w/a salad one nite. can't wait to taste them. i have to say, i was frightened when i first opened the oven and they looked really big but they kind of "fall" once they're out (whew! lol!).
ReplyDeletethis is my 2nd go 'round with these and this time i used spinach (2 cups), red onion (1/2 cup) & mushrooms (2 cups). again, these hit it out of the park!!! so good!! the 1st time i made them, i let a few of my co-workers taste them and all you could hear at first bite was, "MMMM! can i have the recipe?!" thumbs up!!!
ReplyDeleteLove the spinach and mushroom, you can really use any veggie! Thanks for sharing :)
ReplyDeleteCan you freeze these and then reheat them?
ReplyDeleteAnon or Gina - did you try freezing them?
DeleteHaven't tried that.
ReplyDeleteWhat about using egg substitute (egg beaters) instead of egg whites? I made these as is and they are terrific!!
ReplyDeleteHello there - I am trying to watch the number of calories as well as points - how many calories to you figure are each one of these mini omelets - approximately; does not have to be exact
ReplyDeleteI always use egg substitute - works perfect
ReplyDeleteI don't have the calorie count for these, I have to try to get this done for all my older recipes.
ReplyDeleteThese are wonderful!! All 4 of my kids LOVE them! And it's so easy to make a batch at the beginning of the week and then warm one up whenever you want to! Thanks Gina! :) :)
ReplyDeletewhat do you think the point value would be if you made these in a mini muffin tin. maybe 2 or 3 for the two points that one regular muffin would give you??
ReplyDeleteIt depends on how many that makes, I don't want to guess and give you the wrong amount.
ReplyDeletethis idea is genius!these were amazing and i will definately make them again.
ReplyDeleteGreat!
ReplyDeletethese are soooo yummy! Perfect for a quick morning snack.
ReplyDeleteI made some this morning but changed it up a bit. I used 2 egg beaters, 2 percent cheese, artichokes, and A splash of the green bottle(tabasco sauce which is a mild jalapeno flavor) made 2 days worth...2 points for large muffin i sprinkled green sauce as I ate for a spicy taste
ReplyDeleteI love my eggs with hot sauce, sounds delish!
ReplyDeleteGina, these are fantastic and easy. I just made some and I couldn't wait to eat them right out of the oven. I think I may add some scallions next time cuz I love them. I love all your recipes! It took 7-8 eggs to get the 1 cup of egg whites. So I guess it would be better to buy the eggs whites. :)
ReplyDeleteHey! Wow, these look absolutely AMAZING. I can't wait to wake up early tomorrow morning to surprise my family by making these for breakfast! I have a question though! I don't follow Weight Watchers however I am on a diet. How many calories is 2 weight watcher points equivalent to? Also, do you have a cooking show? Thanks!
ReplyDeleteHi Senny, no I don't have a cooking show. I just updated the nutritional info and added calories, etc. Points vary depending on fat and fiber.
ReplyDeleteI just found your site, and i have looked at many recipes already! I feel like I hit a gold mine! So many things that i am looking forward to making! I will be sharing at my next meeting. Thanks!
ReplyDeleteWonderful! Thank you!
ReplyDeleteHi Gina
ReplyDeleteI also just found your site and I think its fantastic.You should have a cookery show,I'd love it!
if i change the point value would it still work if i throw in a little turkey bacon or turkey sausage as well or in place of the broccoli?
ReplyDeleteSure, you can swap in any ingredients you like, mushrooms, onions, whatever! Enjoy!
ReplyDeleteI am going to make this recipe tonight for tomorrow night's dinner. Can't wait.
ReplyDeleteI just made these for brunch today, but used tomatoes, onions, mushrooms, shredded mozzarella cheese, topped with a slice of avocado. They came out delish, thank you!! I'm so excited not to have to clean up a bunch of dirty dishes, too!
ReplyDeleteI just made these for the first time, and wow. So tasty. Can't wait to try some of the other suggestions above too!
ReplyDeleteI just made these this morning and got them into 12 muffins instead of 9 making them 1 point each!!!! i double checked it on the recipe builder. I followed your measurments exact but maybe i mashed the broccoli to much. Oh well who cares they are now only 1 each lol. THanks again Gina. you are great
ReplyDeleteI made these today for breakfast & brought them over to my mother-in-law's for mother's day. They were a big hit! YUMMMM. I am so excited to try them again & pop them in the microwave for an easy breakfast for work the next day. Yay! :)
ReplyDeleteI made these last weekend and they were great - thank you! FYI - I put the nutritional info in my Points Plus calculator and it gave them a value of 3 Points Plus each. However, my batch made 12 instead of 10, too.
ReplyDeleteOh Gina! You are so brilliant! I made these "omelette muffins" today and they are sooo delicious! I added scallions and red pepper flakes and they were perfect. I would have never thought to make them in muffin tins on my own, but what a handy meal for early mornings when you need something quick and healthy.
ReplyDeleteI have made so many recipes from your site and have never been disappointed. (I make a double batch of your Cuban Black Beans every week and can't get enough of them!) I even have my mom and two of my sisters hooked on your blog too! Thank you again for making healthy eating easy and yummy.
I'm happy you all liked them! Aren't the black beans delish!! Thanks for sharing my site with everyone :)
ReplyDeleteHi Gina,
ReplyDeleteA friend of mine made these and said they were wonderful. My question is, you said you could substitute egg beaters...is that for the egg whites, or the whole eggs?
Hi Mo! In place of both.
ReplyDeleteHow much egg beaters does it take to sub for the eggs in this?
ReplyDeleteSilly question perhaps, but...are these made in a regular muffin pan or in a "mini" muffin pan?
ReplyDeleteRegular size muffin tin.
ReplyDeletei just bought a muffin pan today (yeah, i'm the last person in the world to own one ) and this is the first thing i made!!! yummy!! i added onions, tomatoes, and mushrooms. Wish i had had spinach around but nevertheless these are GREAT!!! So easy, and I like easy!!! Thanks a lot once again! i'm going to browse your site and see what else I can make in a muffin pan :D
ReplyDeleteSo.... I totally goofed this recipe, completely forgot the grated cheese, mixed the shredded cheddar into the egg mix as well as put some on top and thought they were amazing even before I realized my mistakes!!! I made these with broccoli AND cauliflower and my picky mom (who doesnt care much for cauliflower) ate hers all up. I can't wait to try next time following the intended recipe!!!
ReplyDeleteSounds like a happy mistake Raquel!
ReplyDeleteI'd like to say I made this recipe, but I basically just used the concept of it! I cut up peppers and onions (my favorite omelet ingredients) very small and threw them raw into the muffin cups. I added a splash of milk and some cheese to the eggs and poured it in! Great work breakfast! The only thing I have to remember is to mix the eggs in a measuring cup for easy pouring. I used only 4 whole eggs and made 6. When using fresh egg whites, how many make a cup? Thanks for a new and easy breakfast staple!
ReplyDeleteHi Gina,
ReplyDeleteI'd love to make these but don't have a steamer. When you say steam the broccoli in a little bit of water, do you need a steamer for that or can I do it without one? Thanks, I can't wait to make these!
I decided to make these today! They're in the oven right now :)
ReplyDeletehi Gina! i made these for brunch today! they came out so delicious! thanks for the recipe!
ReplyDeleteAre these made in muffin trays, or cupcake trays?
ReplyDeleteHi Gina, if I can't find pecorino romano what would be a good cheese to use?
ReplyDeleteI made them in cupcake tins, you can steam the broccoli, blanch it or sauté it, however you prefer to cook it.
ReplyDeleteAnother good cheese is locatelli if you can find that near you, if not you may have to do some taste testing.
How many calories would be in each one if i baked them in a mini cupcake pan? I want to trick my mind into thinking I am eating more then I am so I prefer to eat 3-4 little breakfast muffins then just 1-2
ReplyDeleteLower-cal (and cheaper) substitute: 1 cup skim milk instead of 1 cup egg whites. It still turned out fluffy and delicious.
ReplyDeleteI used 1 clove garlic, 2 scallions, sundried tomatoes, mushrooms, steamed red peppers and steamed broccoli; I just made sure I had 4 c. total of veggies (after steaming), and it actually made 12 mini omelettes.
Mixing the eggs with the grated cheese didn't work so well, it seemed as though a lot of the cheese sank to the bottom of the mixture and only came out in the last two mini omelettes. Probably a better idea to just mix the cheese in with the veggies before spooning them into the pan and pouring the eggs over.
I really enjoyed these as a quick and easy breakfast, after the first day's effort. I used egg substitute, skipped the oil, and used frozen chopped broccoli. I also sprinkled the cheese over the veggies instead of mixing it in with the eggs. They were great fresh out of the oven, and I've had good luck freezing them and reheating for two minutes on high in the microwave. (Of course, they're better fresh, but for a fast breakfast, the frozen ones are still a winner.) Thanks for another great one!
ReplyDeletethe taste on these is absolutely delicious. however, my mini omelets puffed right up like suffles adn I was left with a mini omelet with a major whole. Any ideas why??
ReplyDeleteI made these a few days ago and they were delicious! They're perfect for the days I have work early and need something quick to eat. Very tasty for low points, thank you!!
ReplyDeleteOMG! These are sooo good! Instead of broccoli I added sauteed mushrooms, onions, and green pepper. I added some tomatoes and cilantro too. They are sooo good for breakfast! I add salsa on top of mine. I froze these too - they freeze well. Thanks Gina.
ReplyDeleteAnother hit! Made these for breakfast Sunday with some wheat toast and loved them - tasted like little quiches. I pretty much followed the exact directions but my 9 muffin tins were filled to the brim, not 3/4. They seemed to cook fine though - I was worried about them overflowing. Looking forward to eating some more this week.
ReplyDeleteIf I was to make this recipe with egg beaters how much would I use?
ReplyDeleteWould. These freeze well?
ReplyDeleteI know that these are supposed to be meant as a healthy food option. However, I was wondering if you would be able to add cooked chopped sausage into the mix and have them turn out just as good, cooking them as directed or if I would have to alter something in the process.
ReplyDeleteI had the same question about adding meat. I added cooked ham and they came out great. I didn't alter the recipe. Seemed to work! Yummy!
ReplyDeleteDo I use a mini muffin pan or regular size????
ReplyDeleteHow do you know that these are two points? I added the nutrition information into the new calculator and it says three points which is still low but not two.
ReplyDeleteMade these for dinner tonight! Came out perfectly and have several left for breakfast or snacks later for the rest of the week. I am pretty sure these will be a staple in my house from now on!
ReplyDeleteI just halved this recipe to make only a few, but now that I've tasted one, I'm going back to make more for the rest of the week!
ReplyDeleteGina, I made these last night and they are incredible. I only had a 6 and 12 muffin pan, so I used the six. They reheated nicely in the microwave and they are quite satisfying. Keep up the good work! You're so inspiring!
DeleteThese were amazing. I just prepared them this am and they were delicious! I actually took a pic and used it as my profile pic on fitnesspal.com! OMG...I hope they are just as good tomorrow. Thanks for the recipes. I'm going to try your dirty brown rice with shrimp later today. :)
ReplyDeleteI made these tonight to store up for the week and they turned out fantastic ! I made quite a few variations, though, because my hubby and toddler like food a bit more hearty (even if I happen to love the original recipe, my hubby will always say, "where's the meat?"). Instead of broccoli filling, I cooked up 1/2lbs of ground turkey sausage, 1/2c chopped roasted red pepper, 1/4 of a small onion (chopped) and threw in a few tbsp of chopped parsley. I lined the bottom of the muffin tins and topped with your egg mix and they were fantastic.
ReplyDeleteThanks for this great idea and recipe, Gina !!
Made these for dinner tonight. Totally rocked the recipe. Thank you so much for the awesome recipe. Can't wait to try it with other veggies. :)
ReplyDeleteSo yummy! A great recipe for snacks, breakfast, or dinner!
ReplyDeleteHow are they heated up the next day, or even later in the week? And how are people re-heating? Microwave?
ReplyDeleteThanks for sharing...yummy!
ReplyDeleteI love these! THANK YOU! I adapted the recipe a bit though. I made them with 3 servings of egg whites, 4 eggs, 60 grams of old cheddar cheese, 14 grams of real bacon bits, 3/4 cup of skim milk and lots of chopped veggies. It made 17 mini omelets and each of them have only 1 point (calculated with e-tools recipe maker)
ReplyDeleteYUMMMY!!!
LOVED THEM!! USed 4 whole eggs instead (thats all I had).. i use broccoli, red pepper and red onion... also used colbyjack and pepperjack cheeses! YUM!! My bofriend took the rest for work today after making them this morning =)
ReplyDeleteThese look great! Do you think they would be okay to take to work for a breakfast and eaten about an hour after they come out of the oven? Or bake at night and reheat before leaving for work?
ReplyDeleteWhat do you mean by 1 cup of egg whites? Do you mean i need more than 4 eggs?
ReplyDeleteLove this! I cut the recipe in half and only used egg beaters. I also used some peppers and onions in mine. They came to 113 calories for 3 of them!
ReplyDeleteI'm going to try these with sauteed garlic, shallots and zucchini with a little fresh basil. I'm planning on making these ahead so that the first week of school runs smoothly in the morning ;)
ReplyDeleteThis question has been asked in the comments, but I can't seem to find an answer. If you are substituting the 4 whole eggs and the 1 cup of egg whites for egg beaters, how many/how much egg beaters should you use? Thanks so much!
ReplyDeleteI just made an altered version of this today, for 45 kcal each and they were amazing! I used 4 eggs and a cup of egg whites like your recipe calls for, but omitted the flour and oil since I never use them when I make regular omelets and also the cheese because I have high cholesterol and it seemed like a bad idea to eat yolk and cheese at the same time. I then seasoned with salt, pepper and chopped chives, sprayed the tins, added veggies (tomato, onion and red bell peppers) and baked them.
ReplyDeleteThey turned out amazing and this way I could have two. I had them for lunch with a double serving of your cauliflower soup (original version), which is also delicious, and felt full all afternoon, yay! =)
Just made the Zuchini Tots and they came out great! Can't wait to try these next. Wondering what other cheese can be used instead of the pecorino romano. Not really familiar with that one. Any other good suggestions? I was thinking parmesan .... any thoughts on that?
ReplyDeleteThese are in my oven right now. I'm using mini-cupcake tins as I miss read the recipe. (Opps)
ReplyDeleteI also cheated and used one of Green Giants Broccoli and cheese for one for the broccoli and cheddar. Seems to be working out just fine! :)
Made tonight and they were so good. Not sure it needed the Romano. Think next time I will try it without to save the calories but maybe it made it a little more flavorful? Excited to try freezing them for easy extra protein with my Skinny Overnight Oatmeal (so good too!).
ReplyDeleteMade these tonight, and they were SOO yummi!
ReplyDeleteThese were absolutely delish and so EASY to make. Now I have breakfast for a few days, YAY!!
ReplyDeleteIf you put the ingredients into a regular pan (rather than a muffin tin), which size would you use?
ReplyDelete