Description

These delicious Mini Breakfast Omelets are the perfect solution for busy mornings! Baked in a muffin tin, these protein-packed egg cups feature savory ham, colorful bell peppers, sharp cheddar cheese, and fresh green onions. Make them ahead for a week of grab-and-go breakfasts or serve as an impressive brunch dish that lets everyone customize their fillings. With a golden exterior and fluffy interior, these portable omelets deliver restaurant-quality results with minimal effort!

Ingredients

Scale

8 large eggs
2 tablespoons whole milk (or cream)
¼ teaspoon salt
¼ teaspoon freshly cracked black pepper
1 tablespoon butter (plus extra for greasing pan)
½ cup shredded cheddar cheese
½ cup diced ham
¼ cup finely chopped bell pepper (any color)
2 tablespoons finely chopped green onions (scallions)
Fresh parsley or chives, chopped (for garnish)

Instructions

Preheat your oven to 350°F (175°C). Generously butter or spray an 8-cup nonstick muffin tin.
In a medium mixing bowl, crack all 8 eggs. Add the milk, salt, and pepper, then whisk vigorously for 30 seconds to incorporate air.
Into each muffin cup, sprinkle a little cheese, ham, bell pepper, and green onions, distributing evenly among the cups.
Carefully pour the egg mixture over the fillings, filling each cup about ¾ full to allow room for expansion.
Bake for 15-18 minutes, or until the omelets are set in the center and lightly golden on top. The edges will begin to pull away from the sides of the tin.
Let rest for 2 minutes in the tin, then gently run a small spatula or butter knife around each cup to release the omelets.
Arrange on a serving platter, sprinkle with fresh herbs, and serve warm.

Notes

For make-ahead meal prep, cool completely then store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20-30 seconds.
These omelets freeze beautifully! Freeze individually on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the microwave for 60-90 seconds.
Try different cheese varieties like Swiss, pepper jack, or feta for exciting flavor variations.
Pre-cook high-moisture vegetables like mushrooms or spinach before adding to prevent soggy omelets.
For extra insurance against sticking, use silicone muffin cups or parchment paper liners.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 mini omelets
Calories: 240
Sugar: 1g
Sodium: 460mg
Fat: 17g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 18g
Cholesterol: 380mg

Keywords: Mini breakfast omelets, egg muffins, breakfast meal prep, high protein breakfast, make-ahead breakfast, baked omelets, keto breakfast