Make these delicious Baked Omelet Muffins in a Muffin Tin!
Would you believe I posted this recipe almost 7 years ago? Yes, back when I called these Omelets in a Pan. Since that time, I’ve now seen hundreds of recipes similar to it. I won’t call mine the first because honestly I have no idea, but it was definitely time to give it an update.
Since that time, these have been a staple in our morning routine and weeks. We typically make a large batch of them each week and use them throughout the week for morning breakfast. It’s a great way to get some protein without really having to do much in the morning.
Tips for making Baked Omelet Muffins in a Muffin Tin
These are very versatile, so you can really use anything that you would love in an omelet. I like to use a muffin tin to make these, then I crack an egg into each spot.
That means you will use exactly a dozen eggs, which happens to be perfect for us.
I use a whisk to break apart the yolk just a bit, then I add in my toppings. I typically use peppers, onions, and cooked sausage. This is where you can to be creative, you can use spinach too or bacon, maybe a ham? It’s completely up to you!
Once they are all ready to go, simply bake them for 25-30 minutes. That’s it! We store them in an airtight container in the fridge for the week.
In regards to baking time, if you want a more runny egg then you would want to do closer to 20-25 minutes. I like them to be fully baked, almost hard-boiled in some ways.
All you need to do is warm them up in the microwave in the morning and you have your egg for breakfast and protein without wasting any time!
This is one of the best breakfast recipes to prep-ahead in my opinion.
What do you need for Baked Omelet Muffins in a Muffin Tin?
- Cooked Sausage
- Green Pepper
- Red Pepper
Plus add to this list any ingredients you may want to add. Of course, remember that there isn’t going to be a lot of room in the muffin tin so you don’t want to overfill the muffins either.
Now it’s time for these tasty Baked Omelet Muffins!
More Breakfast Recipes:
Baked Omelet Muffins
- 1 Pound Cooked Breakfast Sausage
- 1 Dozen Eggs
- 1 Green Pepper chopped
- 1 Red Pepper chopped
- 1/4 Cup Chopped Onion
- Shredded Cheese
- Preheat oven to 350*.
- Using a muffin tin or divided brownie pan, spray it with nonstick cooking spray.
- Add one cracked egg to each tin, at this point whisk the yolk a bit to break it up. Next, add on all your desired toppings.
- Bake these for 25 minutes or until eggs are completely cooked.
- Let them cool and serve.
- They can be stored frozen in freezer safe containers and reheated to serve.