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Mini Breakfast Omelets

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These mini breakfast omelets are a delicious and versatile option for a quick breakfast or brunch. Packed with protein and customizable with your favorite mix-ins, they’re baked in a muffin tin, making them perfect for meal prep or feeding a crowd.

Ingredients

Scale
  • Base:
    • 8 large eggs
    • 1/4 cup milk (dairy or non-dairy)
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
  • Mix-ins (choose or customize):
    • 1/2 cup cooked and crumbled bacon or sausage
    • 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
    • 1/4 cup diced bell peppers
    • 1/4 cup chopped spinach or kale
    • 1/4 cup diced onions
    • 1/4 cup halved cherry tomatoes

Instructions

  1. Preheat Oven:
    Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with nonstick spray or line with silicone baking cups.
  2. Prepare Egg Mixture:
    In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  3. Add Mix-ins:
    Divide your desired mix-ins evenly among the muffin cups.
  4. Pour Egg Mixture:
    Pour the egg mixture over the mix-ins, filling each cup about 3/4 full.
  5. Bake:
    Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until the omelets are set and slightly golden on top.
  6. Cool and Serve:
    Allow the mini omelets to cool for a few minutes before removing them from the tin. Serve warm or let them cool completely for meal prep.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20–30 seconds.
  • These can be frozen for up to 3 months. Thaw overnight in the fridge and reheat before serving.
  • Feel free to customize with your favorite ingredients like mushrooms, zucchini, or herbs.

Find it online: https://recipe.newsvks.com/mini-breakfast-omelets/