Omelette muffins are my favorite weekday breakfasts! They are super easy to make and taste delicious. If I made a pan full – twelve muffin cups – I will eat them all week by popping them in the microwave for just a few seconds and a fresh, homemade omelette muffin is hot and ready to eat. I get some good protein, and I usually pack them with veggies, so I feel really good about the start to my day.
Making the omelette muffins takes about 35 minutes and costs very little! The prep time is only about 10 minutes – so how can you NOT make these? Our weekday mornings are hectic enough, and having these little gems ready to reheat helps the whole week go better!
Travel with ’em
These omelette muffins travel great as well! Take them camping, to a hotel for the early morning breakfast before 
sports tournaments, or any other place where an easy breakfast makes the day better!
Customize ’em
These omelette muffins can be totally customized – so you can use whatever is in the fridge, OR whatever you like in your favorite omelette! Use the recipe below as the basic recipe and then add or take out any other ingredients that sound good to you. Sometimes, I will add bacon or ham, spinach and feta, or zucchini! When I have leftover quinoa or rice, adding a little to my omelettes tastes great and keeps me feeling full a little longer! Leave me a comment below and let me know how you make them!
Omelette Muffins
These make the best easy breakfast!
Ingredients
- 1/2 Cup Green Peppers, chopped
- 1/2 Cup Tomatoes, chopped
- 1/4 Cup Onions, chopped
- 12 Eggs
- 1/2 Cup Milk
- 1/2 Cup Shredded Cheese
- 1 tsp Salt
- 1 tsp Pepper
Instructions
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Preheat the oven to 350 degrees. Spray muffin tins with cooking spray.
Place an equal amount of chopped green peppers, tomatoes and onions into each muffin cup.
Beat eggs, milk, salt and pepper in a large bowl. Pour an equal amount of egg mixture into each muffin cup.
Top with equal amounts of shredded cheese.
Place in oven and bake until golden brown, about 25 minutes. Eat warm or let cool in pan and then remove and store in a sealed container in the refrigerator for up to four days.
