Free recipe – Mini Omelets

Seriously, could life GET any busier? Having a healthy breakfast for you and your family may seem impossible to fit in, but meal planning with this recipe you can make big batches of muffin-sized omelets in advance and reheat them each morning. You can even freeze them (more on that later).

Mini Omelets

©2020 Drew Emborsky, aka Captain Housekeeper

Equipment

24 cup muffin non-stick muffin tin works great!

This is the one I use – you can see it here on my Amazon Product Page: https://amzn.to/38YIeVK

Ingredients

  • 18 large eggs
  • Salt and black pepper to taste
  • 6 strips of bacon, cooked crispy then crumbled
  • 1 lb of baby spinach steamed, drained, then minced
  • 1 medium tomato, seeded, then minced
  • 8 scallions (green onions) sliced thin (even the greens)
  • 4 oz can of minced green chilis
  • 12 oz shredded cheese of choice

Remember, besides the eggs, you can concoct any variation of fillings that you would like. Just think of what you like in your fave omelet at a restaurant and recreate it!

Instructions

Preheat oven to 350F (177C)

Prepare your muffin tins (total of 24 cups) by spraying with nonstick spray. If you decide to use paper muffin liners keep in mind that you’ll have to remove all the paper from the omelettes immediately after baking or it will stick together. 

In a large bowl whisk the eggs then add all the remaining ingredients and mix well. 

Carefully fill the muffin tins making sure the mixture is divided evenly. I have a small gravy ladle that I use. After all the tins are full use paper towels to wipe up any drips on the surface between the muffins (this will burn in the oven otherwise).

Bake for 20 to 25 minutes, you’ll know they are done if a knife inserted in the middle comes out clean.

Each muffin contains approximately 3/4 of one egg. 

Notes

If you want to freeze these, start by letting them cool, then place them on a cookie sheet and pop them in the freezer for an hour. Transfer them to a freezer zippy bag and freeze. They should last about a month.

I usually just put the cooled omelets on a plate and cover them in plastic wrap and store them in the fridge. They really don’t last long enough around here to justify freezing them! 

To reheat, microwave them for at least a minute. 

Collage of mini omelet images
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