Golden on the outside and light and fluffy on the inside, these oven baked mini omelettes are so delicious and full of flavor. There is nothing better than freshly made omelettes! You can serve them for breakfast, for lunch or any time of the day. You can even make them ahead of time and microwave them later. These babies are awesome!
Oven Baked Mini Omelettes
At a glance
- Makes: 8 mini omelettes in a muffin tin
- You’ll need: baking powder, brown onion, cheese, eggs, ham (or bacon or chicken), milk, oil, salt and pepper
The One Pot Chef walks through the whole recipe in the video above, and his written recipe is on his blog.
Good to know
- Grease the tin well. Egg sticks to muffin tins. Oil or cooking spray in every cup, or silicone liners, makes them pop right out.
- Use what you have. Any cooked meat and quick-cooking vegetables work: spinach, peppers, mushrooms, tomatoes or spring onions.
- They will puff and sink. Mini omelettes rise in the oven and settle as they cool. That is normal.
- Make ahead. Keep them in the fridge for a few days, or freeze them and reheat in the microwave for a fast breakfast.
Another version worth trying
Featured photo: Denver Omelette Egg Muffins by Christine Rooney, The Rustic Foodie.
Christine’s egg muffins are packed with ham, green pepper, mushrooms and sharp cheddar, the classic Denver omelette fillings. They are gluten-free and freezer-friendly, so one batch covers a lot of breakfasts.
- Makes: 16 egg muffins
- Time: about 45 minutes
- You’ll need: black pepper, cheddar cheese, cooking spray, cremini mushrooms, eggs, green bell pepper, ham, kosher salt, olive oil, onion
Get Christine’s full recipe at The Rustic Foodie →
More breakfast ideas
- Easy breakfast cheese danish
- Cheese danish from crescent rolls
- Candy cane crescent roll breakfast pastry
Thanks to The One Pot Chef for this amazing recipe!
yum
Looks delicious
ty
Yum