Baked omelette muffins


Baked omelette muffins

This is a very simple yet very delicious recipe for quick breakfast.  It is so simple, my son was responsible for making this omelette muffins  since he was 8 years old.  The beauty of this dish is that you can prepare it the night before, leave the tray in the fridge.  In the morning just stick the tray into hot over for 30-45 minutes and continue with your morning routine. By the time you are ready to have your breakfast, omelette muffins are ready.

I prefer using silicone muffin tray as it is extremely easy to remove baked good from them.


I call it “whatever you have in the fridge” recipe.   Be creative and use whatever you like and/or whatever you have in the fridge.

You will need your favourite vegetables.

Baked omelette muffins

I use broccoli, zucchini, mushrooms, small amount of onion.

Options: tomato, peppers, shredded cheese, feta cheese, bacon, sausage, olives, spinach and so on.

Salt, pepper, some oregano, dry basil.

Olive oil

6 eggs (makes 6 muffins)

Finely chop all ingredients.  Sprinkle bottom of muffin cap with olive oil and spread with brush.

Baked omelette muffins

Add chosen ingredients to fill about 3/4 of each muffin cap.  Sprinkle with salt, pepper and other  spices.  Set aside.   In the separate bowl whisk eggs.  Using soup ladle to add egg mixture to each muffin cup.  Do not fill it to the top, leave about 2 cm space to the top (egg will expand and rise while baking).

Baked omelette muffins

If you are preparing your breakfast in advance, then at this point cover your tray with plastic and put in the fridge.

Put the tray with “muffins” in preheated oven (380-390 degrees F) and bake until ready.  I like my “muffins” thoroughly baked with crust, thus I bake them for about 30-40 minutes.

Remove tray from the oven, let cool for about 5-10 min and remove omelette muffins from its forms.  Sprinkle with cheese, add some sour cream.  Enjoy.




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