Loaded Baked Omelet Muffins

This post may contain affiliate links. Read my disclosure policy.

These easy, mini baked omelets with bacon, spinach, cheese and veggies are made in muffin tins, perfect to make ahead for the week.

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.

Loaded Baked Omelet Muffins – an easy, make ahead breakfast for the week.
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.

Variations:

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:

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.
Print WW Personal Points
4.67 from 106 votes
Did you make this recipe?

Loaded Baked Omelet Muffins

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.

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.

Video

Nutrition

Serving: 2omelets, Calories: 165kcal, Carbohydrates: 2.5g, Protein: 14g, Fat: 11g, Saturated Fat: 4.5g, Cholesterol: 289mg, Sodium: 267mg
WW Points Plus: 4
Keywords: baked mini omelets, easy, Gluten Free, make ahead breakfast, quick, valentines recipe
eggs and whisk in a bowl
whipped eggs with added ingredients
mixture in muffin pan
mixture in heart-shaped muffin pan

Leave a Reply

Your email address will not be published.

Rate this Recipe:




450 comments

  1. 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? 

  2. The recipe calls for 9 eggs but the video shows six eggs. Which one is correct? Thanks

  3. great idea, thanks!

  4. Hi Gina-do you thaw before heating in the microwave or do you take from the freezer straight to the microwave?

  5. What can I do to make them not spongy/wet. Am doing low carb diet and I followed recipe exactly and BOTH times I made them they were spongy

  6. very easy to make and very very tastey put parmasen cheese in instead of chedder yummy

  7. T HEY WERE EXCELLENT AND EASY TO MAKE

  8. How many muffins does the recipe make?

  9. Yes. They were wonderful. Perfect for quick breakfast.

  10. So yummy! Will def make again

  11. Used the 9 eggs and basically just added whatever vegetables I had in the fridge. Didn’t have fresh bacon so used the dehydrated bacon we use on salads.  20 minuets was perfect. What some referred to as “spongy” was just fluffy to us. Will definitely cook again!

  12. I made these at lunch today (I’m an awful cook). My boyfriend looked at me in amazement and said to add these to the preferred recipes for our keto menu

    PS. I used cubed ham since we didn’t have bacon.

  13. I try to avoid processed food. Is there anything I could replace the bacon with? Or perhaps just omit it?