Posted in breakfast, Brunch, eggs, Food

Everyday Mini Muffin Omelets

This past weekend, local farmers took advantage of the rush to fill Easter baskets by posting signs on country roads advertising “farm fresh eggs”. These eggs seem to have the most beautiful deep, golden colored yolks and their smooth, creamy texture just can’t be beat. 

I’m certainly looking forward to seeing more roadside stands and local farmer’s markets as the weather begins to warm and an abundance of fresh fruits and vegetables fill our Midwestern fields.  The idea of buying local takes me back to simpler times and reminds me of the wholesome goodness that can be found right around the corner. 

If you’re looking for a protein packed snack that’s quick and easy to assemble, then this recipe is for you.  I often make a double batch, pop them into an air-tight container, and park them in the fridge for a quick lunch or afternoon snack.  If you’re looking for a convenient breakfast idea, the pre-cooked mini omelets can be quickly reheated in the microwave.  We often slip the mini omelet between two mini bagel halves to make a delicious breakfast sandwich. 

Change up the ingredients, if you’d like…  Substituting bacon, sausage, potatoes, or red peppers are all great options. 

Mini Muffin Omelets

8 eggs

8 ounces cooked Canadian bacon, diced

1/2 cup green pepper, diced

1/2 cup onion, diced 

1/2 cup cheddar cheese, shredded

1/2 teaspoon salt

1/8 teaspoon ground black pepper, optional

2 tablespoons water

Preheat oven to 350 degrees. Grease mini muffin cups or line with paper liners.

Beat eggs in a large bowl. Add remaining ingredients to the beaten eggs; mix well.  Pour egg mixture evenly into prepared muffin cups.

Bake in the preheated oven until muffins are set in the middle, 12-18 minutes.  Remove from the oven; top with a little extra cheese, if desired.


22 thoughts on “Everyday Mini Muffin Omelets

  1. I’ve tried Mini’s, but didn’t seem to get them right, they came out tough and rubbery. Maybe I need to adjust the amount of cheese that I use, oh and the type, I used Parm, maybe a softer, stringy cheese, like cheddar.


  2. Oh yes, make sure you whip up the eggs really well and don’t over cook the mini muffins. A creamier cheese might help and substituting half and half for the water can help.
    Thanks for your valued comment!!!


    1. …funny you should mention it… These “muffins” we’re always great to send to swim practice with my children in the wee hours of the morning. They would munch on them just before practice for a little early morning energy. Enjoy!


    1. I haven’t had the opportunity to freeze them. Mainly because they seem to disappear shortly after I take them out of the oven and pop them in the fridge. Although, I think freezing them might make them a bit rubbery in texture. Eggs don’t usually freeze well. However, it’s worth a try. Let me know how it works out if you decide to freeze a few.😊


  3. Well, the idea isn’t entirely mine but the recipe is… I’ve seen similar recipes that include hash brown potatoes and other vegetables. This happens to be the recipe that my family enjoys.
    Thanks for your lovely comment! Have a great weekend!🌺🌺🌺


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