Loaded Baked Omelet Muffins

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These easy, mini baked omelets are perfect to make ahead for the week. These 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.

Loaded Baked Omelet Muffins are perfect to make ahead for the week!

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.

Loaded Baked Omelet Muffins – an easy, make ahead breakfast for the week.
If you want to make these for Valentine’s Day, you can bake them in heart shaped muffin tins.
Loaded Baked Omelet Muffins – an easy, make ahead breakfast for the week.
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.

More ways to make Omelet Muffins:

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

Here’s a video to see how easy they are to make:

These easy, mini baked omelets are perfect to make ahead for the week. These 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.
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4.64 from 97 votes
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Loaded Baked Omelet Muffins

2
4
2
SP
165 Cals 14 Protein 2.5 Carbs 11 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 6 servings
COURSE: Breakfast, Brunch
CUISINE: American
These easy, mini baked omelets are perfect to make ahead for the week. These 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.

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 2omelets, Calories: 165kcal, Carbohydrates: 2.5g, Protein: 14g, Fat: 11g, Saturated Fat: 4.5g, Cholesterol: 289mg, Sodium: 267mg
Blue Smart Points: 2
Green Smart Points: 4
Purple Smart Points: 2
Points +: 4
Keywords: baked mini omelets, easy, Gluten Free, make ahead breakfast, quick, valentines recipe

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425 comments

  1. I had leftover chorizo/potato taco mixture so added a little cheese (manchego) and ohhh yes!! Love the versatility of this.

  2. Can these be frozen 

  3. Can these be done in air fryer.

  4. I did these a few weeks ago, they were really tasty, but it was a bit time consuming getting the ingredients together, I will make them again, but will make the mixture the day before and keep in the fridge overnight so I can just cook them in the morning.

  5. I made these in a silicone muffin pan and they do not stick. I used a paper towel and wiped oil on the pan. Excellent recipe and very easy to make. After baking for 15 mins. I turned off the heat and left them in oven for 5 mins to set..

  6. I used the nine eggs and made 12 good size muffins, and still have a little to make about 6 more. I suggest you cut the ingrdients down if you only want 12 muffins. Mine all puffed to top.

  7. These are the simplest and most delicous breakfast treat I have ever had. So easy to prepare. As I did not have fresh ingredients, I used, frozen broccli, Dr. Pragers Spinach littles cooked and broken up, bacon bit, tomatoes and cheese. Sprayed the tin with olive oil spray and nothing stuck to the pan. The calories are great and the muffins nutritious. Thank you for this recepie. I get yout recipes daily on facebook and have made many of them So easy to follow ( my daughter cannot cook and even she can do them)

  8. sounds great. Can’t wait to try it.

  9. If I want to use fresh spinach, do I need to cook it before adding to the egg mixture 

  10. Just made these and they are fantastic! For those concerned with sticking on the pan, I used the disposable pans from the dollar store. The sticking wasn’t even bad, but just made it easier.

    I’ve been following you and your recipes for years Gina, but never commented. Thank you for all your healthy goodness =)

    • I think dollar store pans are a great idea. I use them a lot. At 83, I don’t care to scrub any baking pans and I believe soap and hot water, not counting my time, probably cost a dollar!

  11. Where do the 2 points come from? I used fat free cheddar and all of my ingredients are 0 points.

  12. Just made this as an option to busy mornings. I had no bacon so I substituted with two slices of maple glazed turkey deli and used fresh spinach instead of frozen.
    I baked for 22 minutes but I think next time I’ll only do 20. 
    For the pan, I used Pam baking non-stick cooking spray made with flour ( perfect release). Omelettes came out right away, they even popped on their own once I took them out of the oven. I had no problem with them sticking. ( for those who are having trouble with this) 
    Overall, they taste great. I ate one for lunch with a serving of Greek yogurt and half of an avocado. 
    Definitely recommend! 

  13. This recipe turned out great; however, my muffin tins are nonstick and I also used spray, but the muffins stuck to the pan. Has anyone else has this problem?

  14. Such an easy and healthy breakfast option. Can’t wait to try these!

  15. These are tasty. Followed directions exactly. Teen girl gave them a B+ because of the “texture”. Husband and I give this recipe an A+ and ate 3 mornings last week by reheating, 30 seconds for 2 of them. Flavor is great.
    Boy wouldn’t eat them and teen boy didn’t like the texture. 
    Biggest complaint was the egg sticking to the non stick muffin tin., it was so bad we soaked it for days. Neither one of us wanted to be the one to clean it lol. I will try the bacon grease next time.

  16. Yes please

  17. These were great! Made as is ex –  didn’t have bacon so added 1 slice of Kirkland lean ham (0pts on blue plan) and used only 1/3 cup of Kirkland Tex-Mex. I was able to fill 9 muffin cups and when I entered into WW system for 9 servings and the adaptations above I was able to have two for only 1pt (blue plan) in total!!

  18. 20 minutes seems a bit much. I leave mine in for 13 minutes and the top usually is a little rubbery. How can I fix that?

  19. So I made this for the 1st time. They came out beautiful. They taste great. I will be making again.

  20. This is such an easy and delicious recipe. My only change is that I used fresh spinach instead of frozen. I have baked the muffins in regular and mini muffin sizes. Recommended to try.

  21. These were delicious! The tray didn’t fare very well (lots of sticking), so I may try a silicone tray like others are recommending. I loved that you can really load up the veggies in this format!

  22. Reduced the eggs to 7, used my egg bites molds and cooked in my Instant pot for 20 min on high then 10 min NR. (with 1 C of water in the bottom of the pot). Love not heating up the stove when it is 105º out!

  23. This is my go to recipe. I have tried others and the combination of veggies is perfect.
    I save WW points by using Al Fresco Chicken Bacon ( 4 slices are one point).

  24. How do you flash freeze them? What are they in/on? :_

  25. Can I make these in the air fryer (using silicone muffin cups)?

  26. Je suis très contente d’avoir trouvé des bonnes recettes pour faire de très bonne omellettes avec différentes saveurs. Un très gros MERCI.

  27. I made these muffins to put in my husband’s lunch.  They are the perfect size and cutlery and a plate are not required.  They are good for a snack, to eat on the go or to take on a picnic.  Thanks so much for sharing this!

  28. I’ve been wanting to try this recipe and just made them today. I’m glad I did. Delicious and filling!!!
    Your recipes are wonderful and I’ve tried many of them…..always a hit.
    Thank you for this great web-site!

  29. I saw a measuring cup being used to divide the recipe into the cupcake tin…is it a cup? I usually measure out my food and want to make sure I am getting the right serving. I can’t wait to make these to have for enxt week!

  30. These look great!! Perfect for meal prepping. I can not wait to try it out. Can you heat them up in the oven? I dont have or use microwaves for health reasons. Thank you.

  31. Great recipe made a double batch to have for the freezer.  My first time making them and they taste great thank you

  32. https://www.amazon.com/gp/aw/d/B0000DE0XI?psc=1&ref=ppx_pop_mob_b_asin_title

    So I liked your idea of the heart Pan (I bought on Amazon)as I am making this for a potluck tomorrow the directions on the pan said the first time put a thin layer of oil so that’s what I did they came out perfect and puffy I also added a little fat free milk to the egg mixture to help fluff them.  I also tried a mini muffin pan that was not Teflon and even with the oil it’s stuck like crazy . These are so delicious thank you for taking the time to post so many wonderful recipes

  33. These are wonderful! I have made them a few times and no matter what I did, they stuck!! I found a solution. I bake mine in dollar store Ramekins. I let them cool until I can handle them and they came out great!!!

  34. This was easy to make. and taste  excellent.
    The only thing  it needed was either Basil or something to give it a add a little bit of zing but that is my personal taste

  35. I made this recipe and cooked for 15 minutes at 350 degrees and then turned off oven for 10minutes with the oven door ajar for the lat 5 min. (my egg cups still deflated but they are still pretty enough to use for company on buffet table if that is what you are looking for.   I also tested putting half of batter in paper cupcake liners and half in bacon greased cupcake cup using a 1950 cupcake pan (no teflon or coating of any sort) except for the bacon grease.  The egg cups with out liners came out beautifully.  but there was some residue that needed to be scraped off or soaked in water came off easily.  The papercup liners — it is best to remove the paper liners off the egg cups while they are still hot or warm enough to be able to touch without burning your fingers.  Great recipe 

  36. The spinach really add a pop of flavor! I love these little egg muffins!

  37. I’ve made these twice now and they are so delicious and easy! However, they are puffed up right out of the oven and within minutes they deflate. What am I doing wrong??

    • I found the veggies were still a bit raw after cooking them. Next time I will cook veggies first then add to egg mixture. Also as I’ve read from others the egg cups deflate after removing from oven. 

  38. These recipes look Great! I would love to know how to get a physical copy of your book of recipes. If you could email me the name of your book. Thank you. Sincerely, Rebecca Adams, RN

  39. I love your ideas. I brought all your book series. will be helpful if you can tell which book and what page these recipes are, I can follow recipe from book instead of online.

    • Most of the recipes here are not in the books, but you can go to the cookbook index (on the blog) and check if a particular recipe is there.

  40. Can I substitute egg beaters for the eggs?

    • Absolutely! Or egg whites. The container usually tells you how many cups equals how many eggs. I’ve also used chopped ham, leftover sausage or just vegetables. Can’t go wrong and they freeze well!

  41. Haven’t made these yet, but they sound great & easier than making an omelette every time I want one. I will probably use a mix of fresh baby spinach, kale, & chard, plus mushrooms & onion, which is what I use in omelettes. But I usually sauté them first, would that be necessary when making these omelette muffins? Would love to use peppers & tomatos, but trying to reduce night shades due to arthritis. What a shame, I really like green peppers, (which I hated when I was younger) & now need to avoid them. 🙁  Any suggestions to pep up the flavor a bit? Not rating since I haven’t made them yet, hope it doesn’t automatically give it a star. If it does, I’ll come back & rate it after I make them.

  42. Hi! Can I get advice on the best way to freeze these without them all sticking to each other in a gallon ziplock bag? Do I wrap them individually in something? or put them in individual bags?

    • Flash freeze them first by potting them on a baking sheet unwrapped in your freezer just until frozen.  Then, once frozen , you can place them in a freezer bag. 

  43.  This was pretty easy and quick to put together to take to an Easter brunch.   Right before coming out of the oven they were beautiful and puffed up and I was patting my self on the back only to have them deflate to flat disks moments later.  Not sure what the issue was but I wish I could fix it for next time 😕

  44. How Long do they last for in the fridge? 

  45. A little confused – you’re supposed to have two of the omelets for a meal and it yields 6? But you made 6 total. Were we supposed to double the recipe? 

  46. Has anyone tried these in an Instant Pot?  I got a mold for Christmas and I’m wanting to try it out. Any tips?

  47. I made this recipe this morn and my husband and I loved it. I substituted the spinach with 1 large asparagus spear cut into small slices and added chopped mushrooms. I did microwave the asparagus and mushrooms before I added them. Will definitely make again.

  48. Anyone else having issues with their egg cups being spongy? I’ve followed the recipe as written (and checked my oven temperature calibration to make sure that’s not it) and each time the eggs are spongy.

  49. Is there a good alternative for spinach? I am allergic 🙁

  50. These are delicious and a great portable breakfast. I make these every couple of weeks with whatever I have in the frig.

  51. I made this recipe recently and as some have stated mine turned out very spongy. They also raised and fell but almost like a balloon. Can someone please make a suggestion to correct this? I don’t want to waste another 9 eggs for them to turn out awful. I could barely eat them and I consider myself a decent cook.

    • Hi. Try using egg whites only. The yokes can be scrambled. Add a touch of milk. Use an egg beater and form peaks on the whites. Then fold in the ingredients before placing in tins. Don’t use too much spray! Hope this helps. And hope you get fluffy, delicious muffins as intended. (Gina has a great recipe)

  52. I made them but they completely deflated..how to i keep them fluffy?

    • This happened to me too! Mine puffed up and then deflated! I was talking with a friend and she said I may have over beaten the eggs. And I also didn’t add all the ingredients as suggested to I was thinking that may be it too. Soooo frustrating.

    • Hi. You may want to use just the egg whites. They should stay fluffy and not deflate. Hope this helps!

  53. Hi Gina, I have a question about the number of eggs. Although your recipe says 9 whole eggs, in the video and the picture above, you use 6 eggs. Besides this recipe makes 6 muffins, so should I be using 6 eggs or 9. Thanks for replying and thanks also for sharing the recipe. I am using the heart shape muffin tins for valentine’s day!!

      • In Yolanda’s comments, she states the recipe makes 6 muffins?  I understand that it calls for 9 eggs. Should this mixture be divided into 6 muffin cups or 12?  Does this recipe make 6 or 12 muffins?  In a previous response, it said 12 muffins.

        Maybe this confusion is the reason that some are having problems with the muffins being spongy etc.

      • The recipe makes 12 muffins, 2 muffins per serving (so 6 servings). 🙂

  54. So fun to make with my toddler!

  55. I have followed you for a long time and many of your recipes have become my grandchildren’s favorites. We have to have them on certain family occasions. I made the egg muffins today and I have found a new go to choice for all meals. I am so thankful for you and your help to make a healthy way to eat delicious food.😊

  56. These are good and so easy to make.  I made these with just egg whites and I switch the ingredients every week.  I actually preferred the egg whites instead of the regular eggs but it’s really personal preference.   Totally recommend. 

  57. I tried something really different as I wanted these for a buffet, and I wanted them to be fresh.  I mixed all the ingredients and ladled the uncooked mixture into my Texas muffin pans.  I froze this and popped them out to go in ziplock bags in the freezer.  To cook them, I sprayed the same pans, put a circle of parchment in the bottom of each well, dropped the frozen eggs in, and baked them with a slice of Roma tomato on top of each one.   I put all the baked eggs in a glass dish, added just a couple tbs of chicken broth to the dish and covered with foil to keep warm for a few minutes.  They were a great hit and I did add milk to the egg mixture.

  58. These are perfect. I love eggs! I love omelets! These were easy, fluffy and the perfect amount. Made 12 perfect muffins. Did I mention fluffy?

  59. These taste so good, but when I enter everything in my WW app it says 6 points Per serving?? What am I doing wrong?

  60. can you add butter?

  61. Hi Gina,
    I am from Singapore. Stumble upon this while searching for something to bake. I have eaten so many types of eggs, western style, asian style.. Though i didn’t follow your ingredient list.. I must say, THIS IS THE BEST EGG mixed i ever eaten!

  62. When freezing these, do you need to thaw before reheating or just put them in the microwave frozen?

  63. Can I make this in a 9×9 pan? I saw your casserole receipt but I’m dairy free. Thanks 

  64. I just was wondering how on earth these release from the muffin tin easily. I have made this 3 times and EVERY time they stick to the pan. I have sprayed the muffin tins every time also. Makes for more of a clean up than it is worth. Wondering if you could use muffin liners? Finished my rant…is a tasty recipe just wish it wouldn’t stick ????

    • Interesting! I made these for the first time today. Sprayed the pan really well and had no issues… I do have a nonstick muffin tin? Maybe that’s why?

    • First time I used olive oil coming spray, they stuck like crazy and couldn’t get the pan clean. Second time, I tried coconut oil, same thing. 3rd time I used bacon grease, came out perfectly with no stick!!

  65. What do you mean “flash freeze” them and then put in freezer bags?

    • Place them immediately in freezer, on a cookie sheet. When frozen place in bag. If you freeze in the bag, you will get very soggy muffins. They will have absorbed the steam build up. By taking them out of tin, and quickly adding to a freezer, the steam will dissipate before adding to a bag. Your omelets will still be moist. ☺

    • First time I used olive oil coming spray, they stuck like crazy and couldn’t get the pan clean. Second time, I tried coconut oil, same thing. 3rd time I used bacon grease, came out perfectly with no stick!!

  66. The Omelets where awesome; however, I had enough egg mixture leftover to fill a silicone egg bites (one to use in an Instant Pot).   Can’t wait to try different ingredients.

  67. Someone asked why any points as eggs are zero points, it’s because of the bacon & cheese.  Everything else should be zero points.  Want to try making these this weekend for work next week.

  68. Hi! I haven’t made this recipe yet but I’ve made baked eggs and frozen them. When I reheated the eggs, they were tough and watery. Can someone tell me what I may have done wrong. Makes me hesitate making eggs again. Thanks!

  69. I made these and e even if I has sprayed with Pam they all stuck to the bottoms and sides … I was disappointed because of this

    • Get a silicone muffin pan! I found a great one on Amazon for under $10 and I don’t even have to use any extra cooking spray. You just let them cool completely and they pop right out!

  70. First, let me say I used your recipe as a guideline as I’m not on a WW plan.
    I added a splash of cream to my eggs before beating them, then stirred in the remaining ingredients. I filled each muffin compartment about a quarter inch below the top and they are perfect!
    Thank you.

  71. I was looking for a breakfast casserole recipe to bake in a 9×9” square pan and saw this. Has anyone tried baking this that way rather than in a muffin tin? I’m sure I’d have to adjust the time.

  72. I was careful making these since some cooks reported not getting 12 muffins. I started off putting 1.5 tbsp in each cup, then added another 1.5 tbsp. That used almost all the mixture, so I topped off a few with the remaining mixture. I didn’t use bacon and only added one ounce of finely shredded cheddar, so my 2 muffins = 1 point! Delicious!

  73. I make these all the time and freeze them.  I modify the recipe a bit.  I use a larger muffin tin (6 serving) to make a single muffin a serving size.  I beat 7 eggs, 4 tbsp milk, salt and pepper, then generally I add shredded cheddar cheese, fresh hand shredded baby spinach, diced bell pepper,  diced onion…occasionally I’ll add diced jalapeño or a few dashes hot sauce…basically you can throw in whatever you want.  I bake the larger muffins for about 35 minutes.  I put one in my lunchbox the night before to thaw, with a folded paper towel under it in my Tupperware to absorb moisture, then microwave for breakfast the next day for 60 seconds.   Delicious, fast, healthy.

  74. I made the recipe today and it made 12 fluffy omelets. All muffin pans vary in size but mine worked. Thank you for making my mornings better and easier.

  75. Tried them today, great idea and pictues look so good but mine turned out spongy also like someone else commented. Was thinking would be more solid “eggy” and not air/spongy like. Wonder about some skim milk? or maybe should be more veggies/meat to make less spongy? Any ideas?

  76. The texture didn’t turn out very well for me – it was spongey. Also, I lightly sprayed the muffin tin but they stuck pretty badly anyway. Cleaning the muffin tin was a huge pain. My 4-year old loved the “egg cupcakes” though! 🙂

  77. Love these. I make at night so I have them ready for busy weekdays. 

  78. I don’t understand the freestyle point on this recipe. Yours states 2 freestyle points per serving and when I use my Weight Watcher app it comes up 5 points?

    • Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  79. Better than Starbucks Egg Bites and much better on the points.

  80. I love make ahead breakfast recipes like this! I have made this in the past but every time I would re-heat a muffin there would be so much moisture and liquid coming from them and they would taste soggy. Is there any way to prevent this? 

    • I get a lot of moisture when I use frozen spinach. Next time I’ll try with fresh spinach or blanched, diced asparagus and post if the excess water problem changes.

    • Hi! Did you flash freeze them, before putting in a plastic bag? As soon as they are cooked, remove from tins , place on parchment paper on a cookie sheet. When they are fully frozen, then you can add to the bag. Should solve the problem. Don’t use too much spray. Maybe spray, but then use your finger to make sure it’s evenly coated.

    • Is this calories per muffin or per serving?

  81. Love this recipe. Made it for my office staff! 

  82. 6 servings x 2 muffins = 12 muffins

  83. I wonder if these could be made like mini-quiches with a very light thin crispy crust?   I can’t figure out how to make the thin crust however.    I’ve had something similar for breakfast at a hotel buffet and have looked for a recipe ever since.  It was delicious.  

  84. What are the reheat instructions when they’ve been frozen?

  85. Easy to make and tasty. Cook Time may be a bit long. 

  86. I made these & took them to church for Bible class breakfast. Everyone loved them. I doubled the recipe & was able to 2 dozen. Even hubs loved them. He asked me to make them again. They were so easy to make & it was a snap to double the recipe.
    Will make again & freeze. I am a T2 diabetic so they are a great low carb breakfast option

  87. I used 8 eggs and added milk (1/4C). My additions included chorizo, peppers, onions and cheddar. I also used soufflé cups and zero sticking occurred- they slid straight out when inverted. Mine puffed up beautifully and then receded in height but no different shape. If you were to cook them a few minutes shy of being done, you could cool with oven door open, (more gradual method for soufflé and cheesecakes) and you should have less shrinkage and no cave in as some have suggested. (You must not cook all the way as they will finish cooking with oven off, door open). These are going to be my new camping breakfast. I’ll take from freezer and pack in cooler, then reheat next to fire or covered in pot quickly.

  88. I just made this . And the taste is great. I added some cayenne pepper for taste. The only thing is they are super airy. And not filling at all. Any suggestions on how to make them a little more consistent?

  89. I am not a meat or chicken eater so could you please include meals that focus on vegetables and fruit. I’m really anxious to make your Omelet muffins. Thank you, Monique If I put greek olives in the recipe instead of bacon will the calorie count be any different ?

  90. I didn’t love these, although I think the idea is great. They just had a weird sponginess to them that I don’t really like. My bf ate two and the dog stole one – ha ha. They will be eaten, I just don’t know that I will make again. OR could I have cooked them too long?

    • I had the same problem with sponginess.  I’m not sure what I did wrong.  I’ve seen other posters with this issue but I’m not seeing any response.  Do I need to add a little milk or did I cook them too long???  
      Any ideas would be appreciated.

  91. Pingback: Egg-cellent Easter Recipes – Nutrition for All!

  92. Could I just use egg whites?

  93. We loved the recipe!!!

  94. We loved this!!!

  95. I have made these at least four times! Love them for a quick and easy breakfast.

  96. Hi! Has anyone used this recipe but replaced some of the eggs with egg whites? If so, did it change the cooking time? Thank you!

  97. How can I avoid them sticking to the pan? I isprayed the pan but still had a lot of food left when I scooped them out. 

  98. Great recipe. Love it.

  99. I’m definitely going to try this out! Thanks for sharing.

  100. If I am just refrigerating these and not freezing do I still need to reheat them for 1 minute in the microwave?

  101. Really enjoy the recipes on my Facebook news feed. Quick, easy, and few ingredients. I want to buy one of your cookbooks, but undecided as to which one. Love the freestyle counts of recipes. Can you suggest which one I should buy?

  102. These are my go-to breakfasts now that I’m on WW. I make them almost weekly, usually following the recipe but also making my own variations (feta, spinach, bacon and mushroom is my other favorite).

    So glad I found this!

  103. I made these and they were delicious! I didn’t have any spinach so I left it out. Next time I make these I am going to leave the bacon and cheese out and add fresh mushrooms. This recipe is definitely a keeper! I can see this being a good breakfast dish for company also and make it in a casserole dish.

  104. I made these today and they turned out great! I was amazed at how easy they were to put together. I left out the bacon though. Thank you so much for sharing! I am looking forward to making more recipies!

  105. Delicious and convenient, I like using whole eggs instead of the alternative that requires egg whites.  Never sure what to do with the yolks long term.

  106. So when do you take them out of the muffin pan. I’m going to freeze mine and not eat them right away. I used a traditional metal muffin pan. I’m thinking I need to let them cool or else they will fall apart when I take them out–even though I oiled the pan.

  107. I made these yesterday…love them. But was wondering can you put these is the paper muffin holders, like you would use for cupcakes. I have my mother in laws old muffin pans and they are not teflon. Even using the spray they were a little hard to remove. Thanks

  108. Made them for our breakfast this week; added one exta egg, and easily filled a 12 muffin pan. One ‘muffin’ is SUPER filling, its 11:00 and I didn’t need my usual mid-morning snack. Only qualm was that when you microwave the muffin its very soggy and wet.

  109. Nice for breakfast, I hAVE 2 muffins with 1/2 of an avocado and some hot sauce, so it will hang with me for several hours. I have never been able to make egg muffins with having them stick to my pan, so I recommend either parchment liners or silicone. I have been scrubbing on that pan for 2 days now 🙂

  110. Pingback: Health(ier) Valentine's Day Recipes - Eat Smart, Move More, Weigh Less

  111. Made these today.  Tweaked a little.  I used mushrooms, spinach and broccoli as that’s what I had.  I omitted the meat and I used feta cheese.  Also added a bit of almond milk and turmeric.  Used Gina’s recipe as a guideline using the 9 eggs.  Turned out amazing.

  112. Great recipe,  just like eVery other recipe I have tried from 
    I love t
    I love this site 

  113. Thanks Gina!  They turned out great! 

  114. II made these today … and they were delicious, my husband relly enjoyed them as well ! – easy to prepare and make

  115. Point count on recipe is confusing. 2 omelets is a serving, is that a total of 2 freestyle points or 4 pts.?

  116. Hi. I’m new to this website and was just looking for some clarification. The recipe states a serving is 2 omelette muffins and then the calories says 165 per serving. Is each omelette 165 calories or is it 2 omelettes for 165? Thanks.

  117. Hi, the recipe says 2 points for 2 muffins but then your weekly meal plan for this week, you said the 2 muffins you will have is 4 points. Can you clarify? I made these a few weeks ago and loved them! Thanks 🙂

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  119. Gina, can you do me a favor and please never stop posting your weekly meal plans? I used to hate grocery shopping and cooking but your meal plans have now changed my outlook on the whole process. I have exercised and yo-yo dieted for years and it’s finally clicking that no matter how much I exercise, I cannot outwork my diet. I thank you and my scale thanks you!

  120. Pingback: Skinnytaste Meal Plan (February 12-February 18) | Nutrition News

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  123. how do you flash freezer?
    I on my own so wouldnt get through 12 that quickly?
    Cheers
    Fiona

    • Flash freeze means to freeze separately (or by serving). You can always halve the recipe if you wish.

    • My partner doesn’t care for eggs, so after freezing for a bit, I use a foodaaver and vacuum seal individual portions (on the gentle setting).

  124. Pingback: Skinnytaste Meal Plan (February 12-February 18) | Good Kitchen Blog

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  126. Hello, do you have recipes that cater for 1 person, and that also have recipes like Irish stew, one pot meals

  127. I’ve made these a few times and they are awesome for the mornings! Has anyone else had trouble getting the metal muffin tins clean afterward? Even with PAM cooking spray, it is very difficult to clean afterward!

    • Try the parchment cupcake liners that are sold at Hobby Lobby and many grocery stores.  I hate cleaning muffin tins so it’s worth  the extra cost to me. Works for corn muffins too. 

    • Ditto! Used spray 1st x, butter the 2nd, in different type metal tin and it was really bad. Decided to use something else next time. I will use the parchment liners as suggested in next reply. TY!

  128. Pingback: 20 Healthy Heart Shaped Recipes for Kids

  129. Pingback: 25 Must Make Breakfast Omelets | CrystalandComp.com

  130. Pingback: Juicy Egg Muffins – Falling in Love with Cooking

  131. OK, I have made these 3 times now, and every single time, leaving them in for different times, they raise up nicely just like cupcakes do, I take them out, and they fall within 1-2 minutes.

    What am I doing wrong?!!

    They are still yummy, but not very appealing-looking.

    • Yes, thats normal

      • Gina, thanks for the response. Before I found your recipe, I was making one omelet a week. Since WW has made eggs 0 points, I’ve been trying to eat more eggs but difficult since I don’t care for them fried or scrambled. This recipe is perfect for me. Love that some are always in the freezer. It appears from all the comments that we have clarified that the recipe makes 12 as long as a standard 12-cupcake-type pan is used. Now that you’ve said it’s normal that while they puff up nicely in the oven, they do drop when cooling off, I’ll stop trying to figure out what I was doing wrong. Love your site!

      • Thanks Dale!

      • Could I add baking powder to keep them from falling?

    • I am in the same boat!  I made these once before, and they turned out beautiful! They did not ‘deflate’  as they cooled, so they tasted great and actually looked great too! But the muffin pan (cupcake?) was old and had some stick to the bottom and a few did not cook evenly, so I bought very nice new muffin (cupcake?) tins,  and I made them again this morning. I did everything the exact same way, but when I took the muffins out, they literally all deflated! My family said they still taste good, but they look terrible! I am making these for a shower next Sunday, and they need to be pretty. What happened??!! 
      Read more at https://www.skinnytaste.com/loaded-baked-omelet-muffins/#i3R2QuSy8jiooBIR.99

  132. Pingback: 30 Healthy Valentines Day Heart and Rose Shaped Recipe Ideas – Organically Blissful

  133. So easy to make and only 2 points!  Delicious!

  134. If you omit the bacon, use egg whites instead and swap out the cheddar for fat free feta these are ZERO points!!!!

  135. As I was creating the recipe for my WW food tracker, it said saturated fat grams of 41g didn’t seem correct. I continued to add all nutrition values as stated on the recipe and it gave me a total of 7 pts. per serving. Any suggestions as to why?

  136. Made these today in standard1/2 cup Australian muffin pan. Made 12.Made as recipe substituting brocolli microwaved for spinach. Really happy with result.

  137. I am confused by “muffin” tins. When I made the recipe, there was no way there was enough to fill two 6-muffin tin pans unless I made them extremely thin. I switched the whole recipe to one 12-piece cupcake pan and they came out ok, but I took out too early and they dropped a bit. They were good though. Second attempt was just this evening, whipped the eggs longer and used one cupcake pan to make 12. They rose nicely and look delish.

    Can anyone explain about the muffin pans (which make 6 in each pan) vs. the cupcake pans (which make 12 each). Thanks.

    • Seeing the different results of portions, wanted to say the 1st x I made them in a 12 serving muffin tin, I got 11. Last week, I added 1/4 C frozen cottage style cubed potatoes on hand, and got an even 12. 🙂 Not every muffin tin is exactly like another one. I used a ladle to portion out the mixture and make them as even as possible. They’re not all going to be the exact same size/weight, but that’s okay. 🙂 2/serving: Take a big one and a little one! Ha! 🙂 Love these! Made them for a friend going through radiation and then for the hub and I. Nice to have in freezer for quick meals anytime, or snacks/lunch. Thank you!!

  138. We just made these and got 12 muffins, I used a 12 muffin pan instead of the 6. They tasted amazing. Definitely using these for grab and go breakfasts!

  139. These were delicious. I was able to get 12 muffins with no problem and was even able to go back a top up a few. In my oven, 18 minutes bake time was perfect.  Made recipe exactly but can see lots of ways you can change these up. Will definitely make again. Thanks Gina for another winner!

  140. Are these mini muffins tins or standard muffins tins?

  141. The oven temperature was never stated

  142. I make these often using whatever I have on hand. Today was turkey sausage, fresh spinach, onions, mushroom, and cheese. They freeze and heat perfectly for quick breakfasts and my toddler loves them. Pro tip is to add your ingredients evenly and one at a time to your muffin holes. Then, pour the mixed egg into each. Gives you more consistent toppings in each.

  143. I was just getting ready to make these tomorrow morning and I think I will wait. I noticed reviewers saying they could not get 12 omelette muffins out of this recipe. And then someone else posted that the video just shows six muffins been made. I noticed the video but I didn’t pay that much attention to the picture showing the six muffin pan because the nutrition information at the bottom of the recipe says that it yields six servings and that one serving is two omlettes. Last time I checked 6×2 is 12. So maybe someone can straighten this recipe out for me and tell me how many omlette muffins is it supposed to make?
    NUTRITION INFORMATION
    Yield: 6 servings, Serving Size: 2 omelettes

  144. going make but use half the mixture

  145. I like these but would like them even better if they had more of a quiche consistancy. Can I add some half & half? How much?

  146. The omelettes taste great. It’s a perfect make ahead dish to enjoy throughout the week. My only complaint with the recipe is correct portion size. Some of the omelettes were larger than other. It would be great to know exactly how many TBSP of mixture per muffin tin should be used.

    • I agree! The recipe is supposed to make 12 muffins, but the most I ever get out of it is 9. I can’t figure out how she gets 12 out of the mixture.

      • The recipe does not state 12 muffins. You may think that as she shows two different photos of 6 muffins each.  The serving size is 6 muffins. If you manage to get 9 that’s great! In reading the recipe, she states you could do fun shapes like hearts for Valentine’s Day. I would think that is one of the reasons why she added that photo. 

      • If you read the nutritional informative it says “6 servings;  Serving size:  2 omelets, so the recipe should indeed make 12 of the omelets.   To get the 12 evenly sized,  perhaps start with 2-3 tbsp each, go through all 12, and then add equal portions of the remainder until you’re done.   If you keep track of how much you added to each, then write it down for next time to make portioning easier.   

      • It’s only 6 muffins. I do make 12 at a time but by using double ingredients. We always freeze half for the following week. I find that I have extra mix left over after too so o make it for my kids scrambled after and they love it!!

      • It does state, Yield 6 servings, 2 omelets each

    • You mix all ingredients into a large bowl first (with the eggs). Then simply pour your mixture into muffin tins. Don’t fill them too high as you don’t want them to spill over. Watch the video and look at her photos. All ingredients are mixed together first. 

    • Yield (how many the recipe makes) is 6, serving size (how many you can eat in one sitting regarding the nutritional information) is 2 omelettes

  147. Look really easy and delicious

  148. I made these this morning and they were not very good. The eggs were dry and the amount of veggies was overpowering. I thought they would be nice when having a brunch because they are pretty and could go with a variety of other foods, However, my husband and I agree that a regular omelet it much tastier and less time consuming than the muffins!

    • Me too – the egg was very sponge-like or honeycombed. I think it’s missing a dairy ingredient such as milk or heavy cream. I used to make mini-quiches very similar, but with cream and they were very good!

  149. What do you mean by flash freeze? How do you flash freeze these?

    • When I flash freeze something like this, I place the items on a plate, none of them touching the others, and put them, uncovered, in the freezer for about an hour. Then you can put them into a bag together (I’d wrap them individually at this point), and freeze them and they won’t stick to each other, or their wrapping,  when you try to take one out.  I do the same with meatballs, which I don’t wrap individually, but sometimes only want to take a few out. And I always set a kitchen timer so I don’t forget them!

    • You place each egg omelet on a pan and let freeze long enough before you put in a bag to keep frozen. This prevents them from sticking to each other.

  150. Video shows six eggs recipe says nine 

  151. Easy, snd the WHOLE family loved them!

  152. I love these! I see you say 9 eggs makes 12 muffins with everything else. How much of the omelette mixture are you putting in each muffin? 1/2 cup? 1 cup?

    Thanks!

  153. Very good!  I used diced tomatoes with green chili’s.

  154. Pingback: Loaded Baked Omelet Muffins - Personalized Nutrition Concepts - Personalized Nutrition Concepts

  155. Excellent!!

  156. These omelet muffins were easy to made and delicious, and only 2 WW smart points.

  157. if you were to cook these in the instant pot- how many minutes?

  158. These were filling and kid-approved! The only downside is having to make a second batch straightaway since they were so well-received and now gone! I want to make some more for the work/school week!

  159. Hame many grams of Sat fat does this have?  It says 41, but with only 11 g of Fat, this seems wrong.  Thanks!

  160. I haven’t made this recipe yet, but are the 2 points for “l” muffin? Thanks

  161. It says to flash freeze them first. Can you just put in a freezer bag or container to freeze regular?

  162. Easy to make and very good. 

  163. Pingback: Healthy Eating in the Winter Months | Kansas City Moms Blog

  164. Hi. If Canadian bacon is substituted for regular bacon and fat free cheese used, would the egg muffins then be 0points on the new flex plan? Thank you.

  165. Hi Gina, I am on Fatty liver diet. These were great, but i guess I didn’t use enough canola spray because they stuck to the pan. I was thinking of using muffin tin paper, but they would probably stick to them. Should I use a generous amount of spray? Does cooling have anything to do with sticking to the pan?

  166. Have you figured the points on Freestyle?
    With eggs being 0 points, this could be a go to snack as well.

  167. These were great – I’m looking forward to making a variety of these for easy and healthy breakfasts!

  168. Very tasty!  I made a batch and kept two portions in the fridge and froze the rest for future use.  Love to eat with a dash of Cholula hot sauce.  Thanks!

  169. Still unclear about how many eggs and the number of whole eggs and egg whites. Please clarify.
    Thanks!

  170. Scrolled through comments from those who had tried this recipe. I am planning on trying it for a brunch next week. Never saw a clear message about how many eggs, whole or egg whites. Please clarify.

  171. Would you be able to use mushrooms in his recipe? Sounds fabulous…can’t wait to try it! All your recipes are amazing…thanks for always giving me great options for healthy eating!!

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  173. How does one flash-freeze?  TIA

  174. 2nd question: when reheating for 1 min in the microwave, are the mini omelette s frozen or defrosted? 

  175. Looks yummy. Can I substitute part of the whole eggs with egg beaters? 

  176. Oh my goodness – these are delicious!! I used breakfast sausage
    from a local company that makes their own as I didn’t have bacon.  It was hard not to eat more than 2 at a time.  Thank you so much for the delicious recipe and all the tips. This is going to be
    one of our favorite recipes.

  177. There is something wrong with your sign up page. Put in my email 2 times told me it was not in correct format!

  178. Can u use fresh spinach instead of frozen?

  179. Can you use egg whites or egg substitutes?

  180. I did the print reciped under the photo on the right of where the recipe starts. Print Recipe and it di it in 2 pages. Second page only six lines. And it’s a clean recipe. Only the one picture that’s across from the total time 30 minutes. I just got notice that I needed to bring something for breakfast at my daughters Christmas family get together. I may just make these. Dottie

  181. Video shows 6 eggs and large muffin pan. Recipe indicates 9 eggs and regular muffin pan. Which is it? Thanks 

  182. Do you use 9 eggs to make 12 muffins? The video shows six in a muffin tin. But the serving size says 6 servings (two muffins)…..so it’s kind of confusing. I am thinking it makes 12, and you get 2 for a serving. Please clarify if possible

  183. Pingback: Sundays are for Meal Prepping – Rachel Gains

  184. How many mini omelets does this recipe make?

  185. I like to use the foil liners for my muffin tins, as the eggs never come out completely and I hate cleaning the muffin tin. My question is, will the foil react to the eggs? I’ve tried to research and can’t get a definitive answer. Any ideas? 

  186. Are these made in mini muffins pan or large?

  187. I made this over the weekend; and my husband tried one and loved it! He is like Mikey from the old Life cereal commercials! (He actually told me that it was so good, we should make them for our Christmas morning brunch!)

  188. Is this a mini muffin pan or a regular muffin pan ? 

  189. Pingback: Sunday Funday – Prep for the Week Ahead – Habitual

  190. I added a lot more of the spinach and tomatoes, and I added mushrooms. Switched the bacon for turkey bacon and got 24 of these… and they are scrumptious! Thanks for the recipe!

  191. These saved me! I needed to take something with me to eat before running a half marathon. I eat a paleo diet and I wanted to have some protein. I made these, and took them with me eating them a little before the race. It can be difficult on a Paleo diet to have easy “to go” food. This is perfect!!!

  192. These are marked as freezer friendly but that’s not working for me. How on earth are they meant to be reheated without burning/overcooking the egg in the process? They also seem to have retained a ton of water despite being entirely cooled before I froze them (e.g., I’m not talking about ice on the outside, but the high water content of the muffin itself). I now have an over-cooked muffin that is heated through, but it’s full of near-boiling water and with a little squeeze, it’s gushing out…. not appetizing. How are they meant to be frozen and reheated?

    • I usually microwave them.

      • Same thing happened to me. They are hard as rocks when microwaved and leave water marks
        because of the water content. I’ll be tossing them out. Too bad….the recipe sounded really delicious but…

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  195. I love these and love that you can make them with pretty much any variation of veggies and cheese.  I leave out the bacon and substitute feta for the cheddar.  I have also added a spoonful of pesto which was tasty too.

  196. I made these in a 6 tin muffin pan and they were wonderful! I forgot to add the spinach though!!!! I am glad to have something new to eat this week for breakfast. Thanks again, Gina! You are the best! Your site helped me lose 46 pounds last year. The weight is creeping back so I am back on your site endlessly trying new things!!!

  197. I make these without the egg whites (just 6 whole eggs) and without the spinach. I chop up fully cooked turkey bacon (I don’t cook it, though). I usually use hot fresh salsa as the tomatoes. I buy chopped onions and chopped peppers to save prep time. I usually throw in a handful of scallions, too. My whole family eats these so fast (even my 2 year old daughter) – I should probably start making a double batch. Love so many of Gina’s recipes!

  198. Another great recipe. Thanks Gina! I subbed green onion for some of the onion.

  199. Pingback: 5 ways to easily control your portion sizes | Breaking News Wiki

  200. Will the smartpoint value decrease if i use egg beaters vs. real eggs?

  201. Pingback: Breakfast in Bed: 14 Heart-Shaped Foods for Valentine's Day -Beau-coup Blog

  202. I made these and watched them rise up and. Ale in the oven. I was so excited — they looked and smelled great. BUT, when I took them out when finished, the all deflated like flat tires. I mean FLAT. They still taste good, but they resemble hockey pucks. What did I do wrong?

    • Mine did the same thing:(. They taste delicious, but look nothing like the video version!  They a.lso did not slide out of the pan nice and easy like the video.  So frustrating and misleading.  Followed the directions, other than did not place cupcake pan on another baking pan.

  203. I made these today and they were supper yummy. I have been bored with eating yogurt every morning. Now I can eat these all week instead!

  204. Whenever I make egg muffins like this, they stick like crazy to the pan. What am I doing wrong?

  205. If you se a silicone muffin pan you do not need to spray the pan just fill it up and bake. Afterwards the pan cleans up easily with a soapy sponge.

  206. I love these. My boyfriend skips breakfast some days due to time constraints but when these are in the frig he always has a couple on the run.
    I always add more veggies red peppers, mushrooms usually no meat.
    For myself I eat them with a half cup of low fat 1% cottage cheese to add more protein. It rounds out my breakfast.
    I warm them in them he microwave by wrapping them hehe in added damp paper towel so they don’t dry out.

  207. Pingback: 15 Heart Shaped Foods - Mine for the Making

  208. So I made these tonight and the tops of them look perfect and delicious but when I pull them out of the pan the bottoms are just big air pockets. The only thing I did different is I used fresh spinach and I did not add the cheese. They tasted amazing just look deflated. Any advice????

  209. Pingback: Eating for Two: Weekly Meal Plan - Generations Midwifery Clinic

  210. Gina,
    I am on a low saturated fat diet due to heart attack/stents so is there a good vegetable spray to use to coat the tins before pouring in the egg mixture? Have you used jumbo tins so the omelet muffin is bigger? If so, is there any difference is the cooking time? Thanks, Dusty

  211. ABSOLUTELY IN LOVE WITH THESE! Made them today for my weekly meal prep Breakfast and tried one! OMG! thanks sooo much!

  212. Pingback: Best Weight Watchers Recipes of Year with SmartPoints

  213. Pingback: 7 Make-Ahead Breakfasts Your Whole Family Will Love

  214. Pingback: Guide to Food Prep – Part 2 (Ideas) | Whatever Floats Your Oats

  215. Silly question from someone who is just learning how to cook. Can I substitute broccoli for spinach?

  216. The Colombian in me made me substitute scallions for regular onions, delicious. I make these regularly and the make a great snack in addition to breakfast!

  217. Pingback: Lately: Kitchen Creations. October, 2016 - mylittletablespoon

  218. very yummy! Added cayenne to the top for a little kick, next time I’ll mix it in! 

  219. I have made these twice and both times a colossal mess. Sprayed the pan an d they still stick. Cleaning the pan is even worse. Any suggestions on how to get them to not stick to the pan? Last time for me.

  220. Pingback: Scribbles of Sophie

  221. So, the serving size is eating two of the muffins? Sorry, I got confused!

  222. I just made these this morning and wanted to jump on here and thank Gina for this yummy recipe! I used Rotel instead of diced tomatoes to kick it up a bit and loved it. I can see from the comments that there’s so many different things you can do with this basic recipe! I’m so glad my daughter told me about your website! We made the Ruben Loin Pork Roast last week and that was a winner too! 

  223. Mine looked beautiful when I fist took them out of the oven but then they sort of deflated and now they look kind of sunken in in the middle. Any idea why? Did info something wrong? 

    • Mine did, too! I used all Egg Beaters, not sure if that’s the reason??

    • Mine did the same thing.  Any clue why?  I made them last week and they looked and tasted great!  This week, I made them again and they tasted great but deflated/shriveled up into an ugly shape.  (It was mainly the bottom portions that deflated/shriveled).  How can I prevent this?  

  224. If you were using already separated egg whites from a container, what would the measurement be?  1/2 cup, cup, etc?

    • Look on the carton. It should tell you. Mine says 3 tbsp = 1 egg, 1/3 cup = 2 eggs, so I used 1 cup for 6 eggs. Hope that helps!

  225. I would also like to know if this has been made as a casserole?

  226. Hello, 
    Has anyone tried to make this into a bake or casserole? 

    Thank you, 
    Jess 

  227. Would these be ok cooked and in a crock pot to hold warm? Or would they get rubbery.

  228. I love your blog and would love your recipe book! Is there anywhere I can get it in the UK?

  229. I make a version of this with Mexican cheese blend and canned green chilies. I put the cheese and chilies in the muffin tin first (well sprayed) and then add the eggs to insure each baby crustless quiche gets enough stuff. I wrap two in papertowel and put in baggies for breakfast at work. Microwave about 45 seconds. YUM

  230. Did you used low fat cheese or regular? They look great!

  231. I made these today and boy were they yummy! I am confused about the line item (3 tbsp cup diced bell pepper) I used the Tbsp cause 3 cup sounded like a lot. Also for SP we need the Sat.Fat as well as the Fat. can you provide that?

    • Correct, 3 tbsp. I won't add sat fat because the calculator will be wrong, veggies are free. The only way to get accurate points is using the WW recipe builder.

  232. Hi, how do you calculate the smart points because I am using the weight watchers calculator and I get 6 sp? this is the 2nd recipe that has been off in points.

    • I get 4 Smart Points – I put everything into my tracker individually. (6 eggs is 11 pts, whites and veggies are free, 9 for the cheese, and 5 for the bacon divided by 6 = 4.16

    • You have to use the WW recipe builder, veggies are free so the calculator will be wrong.

    • I also get six points and am wondering if it is because of an error in calculating fat? Recipe says 11 g fat total and 41 g saturated?

      • The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

        The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

  233. Hi Gina,
    These are great sometimes I use ham as a muffin liner instead of putting bacon using a little cooking spray on muffin tin to assure it won't stick!

  234. Hi Gina – These look amazing. I'm always looking for ways to simplify breakfast. I'll have to make these on a Sunday so I can have them prepped for the entire week. I see that a serving size is two -is that in a mini muffin pan or a regular sized one? Thanks!

  235. Made these this weekend for breakfast this week. I'm eating 2 of them right now and they are delicious! A great change of pace from my usual breakfasts.

  236. They sell egg white separater. I got mine at Tupperware. You put it over a cup, crack the egg, and yolk stays in the middle while whites drip in cup.

  237. I make them almost vegan. Only organic egg whites (in a carton) and lots of fresh veggies. I cut up asparagus tips, scallions, red peppers, and tear up some fresh spinach. No meat or cheese. Still delicious and very healthy.

  238. Gina, my doctor and I were just talking about these types of muffins being a good food choice for me. (I have prediabetes.) I may be completely undoing the "skinny" part of this (if I am, I sincerely apologize!), but can I just use 12 eggs instead of 6 eggs and 6 egg whites? I'm not very domestic, so I'm sorry if this is an obvious no-no and I just don't get it. For educational purposes, can you please explain why the 6 egg whites vs. 12 whole eggs? Also, maybe give some tips on the best way you've found to separate egg whites? Thanks!

    • You could use a small empty plastic water bottle to separate your eggs! Sounds strange right!? It totally works. Crack all the eggs into a big bowl then squeeze the bottle and release it directly over a yolk. It sucks it right up! Then toss it out and do another! And on the health aspect of this, if your doctor recommended to watch your cholesterol levels then cutting out some of those yolks is a great choice! Definitely keep a couple of them in there to get some of the tasty nutrients found only in the yolks. Best of luck! 🙂

    • I have an egg white separator, or you can just use the shell of the egg. If you want to use all eggs, I think 10 would work total.

    • Or use Nature Egg egg whites…. you can buy little cartons at the grocery store. I use them all the time, they are so good and then you don’t waste half the egg………. it tells you the egg:egg white ratio… (how much to use)……

  239. Why can't I print this

  240. Love these little guys! I make them weekly as part of my meal prep. So easy to grab and go on early mornings! Hopefully I can get some good pictures this week to put on my blog! Check it out when you get the chance! (KansanKettleBelle.com) Love your cookbook by the way, it's a staple in my kitchen! 🙂

  241. I'm going to make these and have them around for a high protein snack. I'm a protein junkie and don't mind grabbing a little protein packed piece of goodness for a snack on the go. Thanks! Loving Skinny taste!

  242. Make these (similar to Petite Crust-less quiches) all the time!!! Love your site Gina.. love your ingenuity. We (the spouse and I) have lost over 100# together. Healthy low-carb recipes.

  243. Trying this today. How do you track the points in weight watchers. What do you track it under?

  244. If you like these, you will also like Gina's Petite Crust-less Quiches! I cook them and freeze them and only eat one with an apple and am very satisfied!

  245. Hi Gina, I'm curious about the bacon slices. Did they come from a box of precooked, from which three strips are quite small, or are they from a normal size package of uncooked bacon slices?

  246. Definitely making these little gems tomorrow! Last Sunday I made your Western Omelet muffins from your cookbook for the week ahead and they were fantastic. I freeze them in my Food Saver vacuum bags (2 each) and take one bag out of the freezer the night before and put them in the fridge to thaw. They are just perfect with 45 seconds in the microwave. Thanks so much for doing what you do!

  247. what is the saturated fat count

  248. Can you put a "print" button on this so the recipe is all together without being spread out between photos?? Thanks

    • Diane…there is a 'Print Friendly' button at the bottom of the recipe…right under the heart muffin photo

    • I wish a photo of the finished product would be included on the "printer friendly" option. Is there anyway to add that?

    • Go to print friendly but instead of printing it. do a Ctrl A and then right click and copy. Paste the recipe into a word doc. Then click on the photo that you want on your recipe, right click and copy the photo. Put it into your doc. It will be too large so click on it then pull one of the corners in diagonally to make it smaller. Pull the photo where you want it on the recipe then right click again and click wrap text. Choose what ever option you want. You can always click the photo again and move it to where you want it. Remember, after all that work, to save your doc. Good luck.

  249. Can we use Egg Beaters for the egg whites. I would hate to waste another 6 eggs just for the egg whites.

    • They sell cartons of egg whites at grocery stores. That's what I use. 🙂

    • can you use all egg whites

      • That’s where I’m at. Trying to lower the cholesterol.  I’ll have to buy some Egg Beaters.

      • I lowered my bad cholesterol by eating WHOLE eggs. When more advanced recipes ask for eggs plus egg whites, yes, it is lowering the calorie count but do not throw out the egg yolks they can be used in cooking many ways like breading fish or added to soups or baking, or just scrambling with other eggs–or add them to your ground beef patties along with oatmeal–your meat goes much further. I eat at home all three meals because my ankles will swell and I get head aches when I eat out–tells you something, right? Since I began reading all labels and eliminating preservatives, dyes and other really bad additives, I feel so much better and the numbers on my scale are going down. Fresh meat? most are machine filled with salty water and other chemicals to increase shelf life, promote addiction so you eat more and weight so you pay more–get frozen ground beef, pork, chicken or turkey–no additives–but read to make sure! I’ve been cooking for a very long time–I actually remember cooking breakfast with eggs still warm from the hen.

    • If you wish!

  250. Can I use fresh spinach instead of frozen?

  251. Really only just TBSPs of the veggies? I think I will throw in some more!

  252. Love this, but I'm a bit confused, do we need 6 whole eggs and then another 6 egg whites?

  253. This looks good! Where can I purchase the heart shaped muffin tin?

  254. Is this a regular-size muffin tin, or mini-muffins? And please fix the sugar content. I'm making these! Thanks.

  255. Hi Gina. Where did you find the heart mold? Also, my eggs came out with a grayish hue on the sides and bottom when I put them straight into a muffin pan to cook. Why is that?

  256. What's the best way to store and reheat these if making them ahead of time for the week? Thanks!

    • i store them in a zip lock for the week extras i freeze 2 in a zip lock snack bag wrapped in parchment paper to re heat i put them n a toaster oven on broil for a few min and the are delish….i have never heated them in the microwave so i do nt know how they would be in there

    • They can be refrigerated 3 to 4 days and reheat in microwave or toaster oven. They freeze well too.

  257. Can these be frozen?