Breakfast Omelette Muffins

Breakfast has always been a challenging meal in my life. Cooking breakfast foods are super fun for me but to be honest I normally make them at lunch time. To actually wake up and make time to eat breakfast at an appropriate time is a habit I have never been able to form in my 27 years. When I was in grade school, pretty much Kindergarten through High School, I never ate breakfast. It’s nobodies fault but my own. I was a chronic bus miss-er because I already had so much trouble waking up in the morning. I did not need yet another reason to wake up even earlier. In my life I have never been a morning person, and I honestly do not for-see this ever changing. I blame my non-existent metabolism on the fact I never ate breakfast. (EAT BREAKFAST PEOPLE!) As much as I hate waking up, when I got married, I still offered breakfast to my husband in the morning before he left for work. I felt like just because I had terrible breakfast habits, the rest of my family (husband and future children) did not need to adopt those same habits. When I was living in Indiana (in the beginning of my marriage) I used to make breakfast smoothies for my husband before he went to work. (Will post that recipe soon). Soon after he left for work, I would sleepwalk back to bed and wake up a couple of hours later at a more reasonable “Anisha-appropriate” time. (I am NOT a morning person). For some reason when we moved to Florida he didn’t seem to want the breakfast smoothies anymore. For a while he wasn’t having anything. I offered almost every morning, and occasionally he would ask if I could make him an omelette or an egg and cheese breakfast sandwich, which I happily delivered but the occurrence of those times were few and far between. 

It took some coaxing but it turns out, the main reason he didn’t want breakfast was because it was such a hassle for him to sit down and eat it. He, very much like me, when I was in grade school, did not want another reason to wake up even earlier. This was something that I very, very much empathized with. That is when I went on a search to find something that he could eat, but not be burdened by. That is when I came to discover the omelette muffins. And for the last couple months I have been making them for my husband, and thankfully, he has been eating them everyday. Once a week I make them, store them in the fridge and in the morning I don’t even have to get up, he just sticks them in the microwave for 25-30 seconds, and eats them at his own pace before he leaves for work. It’s become quite a favorable arrangement for both of us =). I’m glad he’s not destroying his metabolism, and as a bonus I get to sleep an extra hour or 2 before having to get up. And he’s glad he can eat something quick, healthy and filling. It’s been a win/win for both of us. =)

Let me walk you through it! These are super simple to make and like I mentioned earlier, you can make a batch that will last for the whole week so you only have to cook it once a week! =)

First things first, we have to preheat the oven to 350deg and get all our main ingredients prepped. This is a general recipe so you can just use it as a guideline. You can really add any fillings you want, my husband likes sweet peppers and Veggie Imitation Ham in his. So that is what I have here. Just make sure whatever vegetables or fillings you are using, you chop it up nice and small. You can use any of your usual omelette fix-ins. The only thing I would recommend against is probably tomatoes because of the high water content, but feel free to try them too. My husband normally eats 2 every morning, and it ends up being 1 egg per muffin, so I make 10 every week since he is the only one eating them. 

Once you have all of your eggs cracked into a large bowl, you need to whisk it vigorously. You want it all to look like one consistent color. No white parts or yellow parts. I like to hold the whisk as if I’m starting a fire with a twig and rub my hands quickly back and forth to make the whisk rotate quickly. If you’re in the market for a whisk you should check these Whisks out.  

Once the eggs have been sufficiently whisked, add all of your seasonings. These are just our standard omelette seasonings of salt, pepper and cayenne pepper. You can also add a tablespoon or 2 of milk. I like to add a little in my regular omelette so I also add a little here, although ours is almond milk not dairy milk.

Be sure to whisk all of that in completely.

Now that our eggs and fix-ins are ready, we need to get our muffin pan ready. First things first, please, please, please learn from me and use a Silicone Muffin PanTrust me when I say that you will regret it if you use anything else. The first time I made these I used my regular aluminum cupcake pan, and I thought I was pretty generous with my buttering. Even still, after baking, the egg muffins were almost impossible to remove, and that was only after they left a layer stuck to the walls of the pan. Not only did they leave a layer of egg stuck to the walls of the pan, but the pan took me 2 days to figure out how to clean because the cooked on egg was like glue. Eventually I had to soak the pan in vinegar and stick it in a hot oven for 30 minutes, and then individually scrape out ever muffin cup with the edge of a spoon. Obviously I decided I was never going to repeat that method. The next time I made them I tried cupcake liners. Those works okay, but I didn’t think it was sustainable to waste so much paper. That was when I decided to order this Silicone Muffin Pan.  I am so glad that I did. I have tried making the muffins in here with and without buttering and both have worked out beautifully. They pretty much easily pop out with no trouble. The only difference between the Silicone Muffin Pan and a regular Muffin pan is that you need to keep the silicone muffin pan on a Baking Sheet, so that it can sit on the oven grate. You will want to put the muffin pan on the baking sheet before you start filling the individual cups. Once they are filled, trying to lift the Silicone Muffin pan by itself will only result in a mess (I know this from personal experience). 

This step is optional because you will be using a Silicone Muffin Pan, but I like to butter the inside of my muffin pan a little bit. Not too much, It was probably one teaspoons worth of butter that i divided between all 10 that I was planning to fill. If you choose not to use the butter, the egg muffins will still pop out. 

Next we will divide our egg mixture evenly in the muffin tin. However many eggs you used, is how many spots should be filled. I used 10 eggs, so I filled 10 spots. It makes it easy to portion out later. One muffin = One egg. If you are following this guideline, each cup should be filled up around this high. You will need the space to add your fix-ins.

Next you want to add in your fix-ins. Distribute them equally between all the muffins. 

There’s no particular direction for this picture, I just wanted to show you what it looks like when all the fix-ins have been added. =)

Last but not least, and this is also optional, but my husband likes it, so obviously I do it, you can top each muffin with a little shredded cheese right before you are about to put it into the oven. You want to bake these in a 350deg oven for 20-30 minutes. Check them after 20 minutes and see if it’s cooked and then check regularly. Every oven works a little bit differently. Mine take around 30 minutes to fully cook.

When they first come out of the oven they will look super puffed and inflated. This is only temporary. Let them cool inside the muffin pan for 20-30 minutes. 

After cooling they will lose their inflation and come back to a normal size. If for some reason you are having a problem removing them from pan, it might just be because they are still hot, give them another 10-15 minutes to cool. Once they are cool they will pop out no problem. At this point you can eat them right away, but the best part about these is that you can stick them in the fridge and eat them throughout the week. Just microwave them for 25-30 seconds and then enjoy =). I have read that these also freeze nicely. I usually just make a fresh batch every week and I don’t have any space in my small freezer so I have not tried it myself.

As you can see some of them come out a little wonky shaped, but don’t worry! The taste and texture are not effected! This would be a great recipe if your kids are like I was in grade-school, or you’re significant other or even you yourself want breakfast, but don’t want to lose precious morning minutes! 

I hope you give this recipe a try for yourself! Please be sure to let me know in the comments if you do! I would love to hear what you thought of it! Be sure to subscribe so that you can be notified when I post new recipes! (link in the sidebar). Follow me on Instagram @saltyoversweet and find me on Facebook (the link is in the sidebar).

Breakfast Omelette Muffins
Yields 10
An easy to make and easily reheated breakfast omelette that makes mornings infinitely easier!
Write a review
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 10 - large eggs (preferably Organic, and even better if they are Humane Certified)
  2. 1 1/2 cups - Chopped fix-ins - could be sweet peppers, onions, mushrooms, chopped spinach or any other usual omelette fix-in.
  3. 1 teaspoon butter - optional
  4. 1-2 tablespoons - Milk/Unflavored Almond Milk
  5. Salt, Pepper, Cayenne - To taste
  6. 2 Tablespoons - Shredded Cheese (Any kind, optional)
  1. Preheat oven to 350deg.
  2. Prepare all of your fix-in ingredients by chopping them into small pieces.
  3. Crack all of your eggs into a bowl they can comfortably fit in.
  4. Whisk the eggs until the whites and yolks are thoroughly combined.
  5. Add your seasonings, and milk (if using) and whisk it in thoroughly.
  6. Prepare your silicone muffin pan by placing it onto a baking sheet, and buttering the inside of all the cups you plan to fill (the buttering is optional)
  7. Divide your whisked eggs evenly between each muffin cup. It should come out to 1 egg per muffin cup. So if you use 10 eggs, you will fill 10 muffin cups.
  8. After they have been filled with the whisked eggs, evenly distribute your fix-ins.
  9. Lastly top your muffins with the shredded cheese - if you choose to use it.
  10. Put the baking sheet with the silicone muffin pan on it, into the already preheated oven for 20-30 minutes. Check after 20 minutes and then every 3 minutes after to see when it is done cooking. Every oven is different.
  11. Remove the baking sheet from the oven, and allow the muffins to cool. They will look puffed at first but deflate as they cool.
  12. After 20 minutes of cooling they should easily pop out of the muffin pan. If for some reason they seem like they are still sticking, give them another 10-15 minutes to cool (they may still be hot).
  13. Serve immediately, or store in the refrigerator for later.
  14. When ready to eat (after being in the fridge), place into microwave for 20-30 seconds and then enjoy =)
  1. *DO NOT use anything other than a silicone muffin pan to cook these in - see my blog post for more details on this. You will regret it if you use a regular muffin tin.
  2. *Feel free to experiment with your own omelette fix-ins.
  3. *These come out to 1 egg per muffin. So you can calculate protein and nutrition easily.
  4. *My husband normally eats 2 in the morning before work, which is why I make 10 every week. But you may need more so adjust how many you make accordingly.
  5. *This recipe is inherently gluten-free
  6. *This recipe can be easily made dairy-free by subbing the butter for earth-balance or skipping it all together. Also using dairy-free milk, and skipping or subbing the cheese on top. It's all up to you how you want to make it =)
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