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These easy, mini baked omelets with bacon, spinach, cheese and veggies are made in muffin tins, perfect to make ahead for the week.
Loaded Baked Omelet Muffins
These egg muffins are inspired by my recent vacation to Beaches in Ochos Rios Jamaica. Every morning I would get an omelet with fresh fruit. The chef at the omelet station had all his ingredients prepped and quickly whipped up hundreds of omelets each morning to order. I used some of my favorite omelet ingredients but you can switch it up and add whatever you like or have on hand.
Omelet muffins are perfect for meal prep. Make them ahead and freeze or refrigerate the rest. Omelet muffins will keep in the refrigerator for about 3 days.
How to freeze omelet muffins:
To freeze omelet muffins for the month, let them cool then remove from the muffin tin. Flash freeze them, then transfer to freezer safe bags, label, and freeze.
How to reheat omelet muffins:
To reheat, pop them in the microwave for 1 minute or until warm.
You can fill them with anything you like in your omelets! A few variations:
- Omit the cheese to make them Paleo or Whole30
- Add chopped cooked chicken sausage and cheddar cheese
- Try my Broccoli and Cheese Egg Muffins
- Use ham, swiss and bell peppers for a Western Omelet
- Add leftover cooked leafy greens like Swiss Chard
How To Make:
Loaded Baked Omelet Muffins
These easy, mini baked omelets are perfect to make ahead for the week.
Yield: 6 servings
Serving Size: 2 omelets
- nonstick cooking spray
- 9 large whole eggs
- 1/4 teaspoon kosher salt
- black pepper
- 3 strips cooked chopped bacon
- 3 tablespoons thawed frozen spinach, drained
- 3 tbsp diced tomatoes
- 3 tbsp diced onion
- 3 tbsp diced bell pepper
- 2 oz shredded cheddar
- Preheat the oven to 350F. Spray the muffin tins with cooking spray.
- In a large bowl whisk the eggs, season with salt and pepper.
- Mix in the remaining ingredients.
- Fill and place tins on a cookie sheet and bake 20 to 25 minutes, until set.
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Serving: 2 omelets, Calories: 165 kcal, Carbohydrates: 2.5 g, Protein: 14 g, Fat: 11 g, Saturated Fat: 4.5 g, Cholesterol: 289 mg, Sodium: 267 mg
461 comments on “Loaded Baked Omelet Muffins”
So good! My husband loves these in the morning for quick healthy breakfast! Made them 3 weeks in a row now for meal prep. 😋
Can these be made in a 9×9 pan instead or pie dish? Would cooking times etc need to be adjusted?
Sure, I would do a toothpick test to make sure its cooked in the center.
Easy and tasty. Not a lot of time on weekday morning so these are quick😊
Easy to make, low carb, freeze well.
I haven’t made this yet – but want to. Are we using mini muffin tin or regular?
It was delicious!
These turned out great! I used a whole carton of eggs and added spinach, spicy turkey sausage, red pepper, and 50% lower fat cheddar cheese. It made 16 individual muffins– so hypothetically enough for 8 breakfasts. That was until my partner tried them and ate 4 of them at once LOL. He loved them. Thanks for the recipe!!
Hi! These are in the oven right now. I doubled the recipe. Confused though because recipe says it serves 6, but then it says a serving size is two omelets. That could inky be if recipe was for 12 muffins. Are the ingredients listed for 6 muffins or for 12?
The recipe calls for 9 eggs but the video shows six eggs. Which one is correct? Thanks
great idea, thanks!
Hi Gina-do you thaw before heating in the microwave or do you take from the freezer straight to the microwave?
I just found my answer..put in frozen!