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
Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!).