Omelet Muffins | Mini Van Dreams

Omelet Muffins

Are you always in a rush in the mornings? Do you skip breakfast just to get to work or the kids to school on time? Then, my friend, these easy Omelet Muffins are going to be your saving grace!

It never fails, no matter what time the kids and I get up, it is always a rush to get out the door in time. We hardly ever have time for breakfast – and when we do, it is usually something from a drive-thru. Definitely nothing nutritious or filling!

When I first heard about omelet muffins, I was perplexed. How does the egg rise and cook in a muffin tin? I tried it. Game changer. Definitely grab the ingredients for this quick and easy breakfast – throw a couple in the microwave and grab them on the way out the door!


This is such an easy, comfort-food dish, you will want to make it all the time!

  • Eggs
  • Salt and pepper
  • Bacon or ham
  • Spinach
  • Tomatoes
  • Onions
  • Bell Peppers
  • Cheese


If you want to freeze some omelet muffins for later, allow them to cool in the muffin tin. Place them on a cookie sheet and place in freezer. Once frozen, place in a freezer bag and return to the freezer. To reheat, place a frozen muffin in the microwave for 1 minute or until warm.


Whisk eggs together and season. Add remaining ingredients and mix well. Pour into a 12-cup muffin pan. Bake at 350F for 20-25 minutes.


If you are looking for more delicious egg dishes, try one of these other recipes:

Easy Omelet Muffins

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes


  • 9 whole eggs
  • ¼ teaspoon salt
  • 1 teaspoon black pepper
  • 3 strips cooked bacon (or 4 ounces diced ham)
  • 3 Tablespoons frozen spinach thawed and drained
  • 3 Tablespoons diced tomatoes
  • 3 Tablespoons diced onion
  • 3 Tablespoons diced bell pepper
  • 2 ounces shredded cheddar cheese
  • nonstick cooking spray


  • Preheat the oven to 350°F. Spray muffin pan with cooking spray.
  • In a large bowl, mix the eggs until blended. Season with salt and pepper.
  • Mix in the remaining ingredients. Stir until incorporated.
  • Fill the muffin cups evenly. Bake 20-25 minutes until set.


To freeze:  allow muffins to cool in pan.  Remove and place on a cookie sheet in freezer until frozen.  Place in freezer bag until needed.  To reheat, microwave for 1 minutes or until warm.


Serving: 2muffins | Calories: 165kcal | Carbohydrates: 2.5g | Protein: 14g | Fat: 11g | Saturated Fat: 4.5g | Cholesterol: 289mg | Sodium: 267mg
Want more delicious recipes?Follow @MiniVanDreams!


  1. when should I be over for breakfast

  2. Hi Julia,
    Your Omelet Muffins will be a big hit here on weekends for crowd we have. Thanks so much for sharing your awesome post with Full Plate Thursday and hope you have a great week!
    Come Back Soon!
    Miz Helen

  3. This looks delicious! I would love for you share it on my Tasty Tuesday recipe link up here! Everything gets pinned and I would love to have you!

  4. Sound so yummy and I have heard that these pans are awesome. Don’t have one, yet. lol! Thanks for sharing with SYC.

  5. Terri Anastopoulos says:

    Thanks For Sharing…I Cant Wait to Use Mine!!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.