Breakfast—the most important meal of my day
I love a good breakfast and these omelet muffins don’t disappoint. They are not only protein packed, but since I like to load mine with fresh veg, there’s lots of extra nutrients and fiber in them, too. They’re the perfect breakfast for my “need to get out of the house fast” mornings,
I usually make a double batch of these omelet muffins and just pop what I don’t eat into the freezer. I keep a few in the fridge once cooled from the oven. They can keep for 3 days in the refrigerator.
The frozen omelet muffins are super easy defrost and eat.They can go into the microwave for 1 minute or so until they’re warm.
The perfect side ends up being whatever fresh fruit on hand in my fridge. I usually have fresh berries with this dish since they’re a regular fridge find. Even more antioxidants and fiber with my meal!
I use my favorite omelet ingredients for omelet muffins—onion, mushrooms and spinach. But you can add whatever you like. Mine are often meat-free, but a little cooked ham, bacon or sausage mixed in do make them extra delicious. I sauté the veggies before adding them to the egg mixture. I prefer a softer vegetable texture.
I also love to top my omelet muffin with Fresh Salsa right before eating them. A little heat (and extra vitamin C) from the jalapenos tastes so good.
How to make omelet muffins
- Preheat the oven to 350 degrees.
- Grease a nonstick muffin tin or line with parchment or silicone cupcake liners.
- In a medium skillet, saute vegetables and allow them to cool before adding to the egg mixture.
- In a medium bowl, whisk the eggs with milk until well combined.
- Stir in cheese, mushrooms, bell peppers, ham, spinach, green onions, garlic powder and salt.
- Place mixture into prepared muffin cups.
- Bake until a toothpick inserted the center of a muffin comes out clean, about 25 minutes.
- Serve or cool, flash freeze, and place in a freezer bag for future use.
Favorite Add Ins
- Diced red pepper
- Chopped fresh spinach
- Cheddar cheese
- Chopped green onion
- Sliced fresh mushrooms
- Diced ham
- Pinch of garlic powder
- Salt to taste (about 1/4 teaspoon)
How to freeze omelet muffins
- After removing from the oven, let omelet muffins cool.
- Remove from the muffin tin.
- Flash freeze them on a parchment paper-lined sheet pan.
- Transfer to Ziploc freezer bag once frozen.
- Keep in the freezer for later use.
How to reheat omelet muffins
- To reheat, pop them in the microwave for 1 minute or until warm.
- You can also warm them in a 350-degree oven for a few minutes until they’re warm. I cover them with foil to prevent over browning if I’m using the oven method.
Favorite Freezer Staples
Other favorite breakfast recipes
- 8 large eggs
- 1/2 cup milk
- 3/4 cup shredded cheddar cheese
- 1/2 cup sliced mushrooms
- 1/2 cup bell peppers diced
- 1/2 cup diced ham
- 1/2 cup spinach chopped
- 2 green onions thinly sliced
- 1/8 teaspoon garlic powder
- 1/4 teaspoon salt or to taste
- REHEAT oven to 350 degrees.
- GREASE a nonstick muffin tin or LINE with parchment or silicone cupcake liners.
- In a medium bowl, WHISK eggs with milk until well combined.
- STIR in cheese, mushrooms, bell peppers, ham, spinach, green onions, garlic powder and salt. (See note below)
- PLACE mixture into prepared muffin cups.
- BAKE until a toothpick inserted the center of a muffin comes out clean, about 25 minutes.
- SERVE or COOL and PLACE in a freezer bag for future use.