Muffin Tin Omelets
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These mini muffin tin omelets are my new heart song. Filled with eggs, cream, sharp cheddar cheese, turkey sausage, and green onion, they are low carb, protein-rich, filling, and delicious.
I’ve been making a pan of these mini muffin tin omelets every week for myself, one for the kids, and one for my husband. They cook up so quick and easy, completely hands off, and just pop right out of the muffin tin once cooled a bit. I then let these mini omelets cool completely and place them in a zipper seal bag in the fridge for quick and easy heat-up breakfasts. Being low-carb and protein-rich, these muffin tin omelets are the ideal filling grab-and-go breakfast option.
30 to 45 seconds in the microwave and they taste like they were just made! Keep in mind they can be frozen and reheated as well. Some might even venture to eat cold but I like mine nice and toasty warm. I find that having things like this handy helps me stay on track. Because I have a “good” snack to grab rather than a bad one so I am far more likely to make that “good” choice. These muffin omelets keep me from cravin’ sweets during the day.
You only need 5 ingredients for muffin tin omelets: eggs, heavy cream, turkey sausage, green onion, and shredded sharp cheddar cheese. Quickly beat the eggs and cream together, add the remaining ingredients, fill up your muffin tin, and bake for 20 minutes. Doesn’t get much easier or quicker than that!
Some of my friends mix up just the egg mixture and put that in the muffin tins, then allow their family to add their own toppings to each individual little omelet. An eggcellent idea if I ever heard one! Whether you call them muffin tin eggs, a mini frittata, Denver omelet muffins, or a muffin omelet, they taste delicious all the same. So let’s get cookin’.
Check out some of our other simple breakfast food recipes like Easy Omelet Baked in the Oven, 2-Minute English Muffin Breakfast Sandwich, and Easy Breakfast Quiche
Recipe Ingredients
- Eggs
- Heavy cream
- Sharp cheddar cheese
- Turkey sausage
- Green onion
- Salt and black pepper to taste
Helpful Kitchen Tools
How To Make Muffin Tin Omelets
In a large bowl, beat together eggs and cream until well blended.
Stir in all other ingredients.
Grease a muffin tin with non-stick cooking spray and divide the omelet mixture evenly among the muffin cups.
Bake at 350 for 20 minutes or until set in the center.
Allow the egg muffins to cool slightly before removing them from the muffin tin.
Storage
- Once the omelets are fully cool, place them in a zipper-seal bag or an airtight container in the fridge for up to 5 days. Reheat in the microwave or air fryer.
- Here are the freezing instructions for muffin tin omelets:
- Line a rimmed baking sheet with wax paper or parchment paper.
- When the muffin tin omelets have cooled, place them on the prepared baking sheet and keep some space between ’em. Pop them into the freezer.
- When frozen, transfer the muffin omelets to a large storage bag or freezer-proof container then place them back in the freezer.
- Reheat in the microwave (about a minute but microwaves vary) or warm back up in the oven at 350 degrees on a baking sheet with some tin foil on top. Enjoy!
Recipe Notes
- This is my favorite combination. But there are so many variations on this baked omelet muffin recipe:
- Feel free to substitute the turkey sausage for any other cooked meat of your choice, like crumbled breakfast sausage, chicken sausage, crispy chopped bacon, chopped prosciutto, or even leftover diced ham.
- Add other vegetables, like 1 cup of finely diced bell peppers, 1/2 cup of diced tomatoes, 1/2 cup of finely chopped broccoli florets, 1/2 cup of sliced mushrooms, a handful of chopped Kalamata olives, or 1/2 cup of roughly chopped fresh spinach.
- Use milk or half and half instead of heavy cream.
- Add a different type of cheese, like crumbled feta, grated parmesan cheese, simple shredded cheddar cheese, or mozzarella cheese.
- Substitute the green onion for finely diced yellow onion.
Check out these other easy breakfast recipes:
Ingredients
- 8-12 eggs
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 cup turkey sausage or chopped meat of your choice
- 3 chopped green onions
- salt and pepper to taste
Instructions
- In a large bowl, beat together eggs and cream until well blended. Stir in all other ingredients. Spoon into a well-greased muffin tin, dividing evenly among the cups.8-12 eggs, 1/2 cup heavy cream, 1 cup shredded sharp cheddar cheese, 1 cup turkey sausage, 3 chopped green onions, salt and pepper to taste
- Bake at 350 for 20 minutes or until set in the center. Allow them to cool slightly before removing them from the muffin tin. Allow them to cool fully before placing them in a zipper-seal bag and storing them in the fridge. Eat within 5 days.
Nutrition
I just made these Gems. SO good! I added 3 tsps. of salsa and seasoned salt. These are perfect for my early a.m. breakfasts. Thanks for sharing!
Just made these little gems. SO good! I added 3 tsp. of salsa and some seasoned salt. Going to be perfect for my early a.m. breakfasts before work. Thanks for sharing!
Hey Christy, this looks good, in place of the green onion could I add maybe a tbl. of Pace salsa??? And got to change the ham to bacon. lol
These are so versatile. Use Italian sausage and sprinkle in some dried Italian seasoning. Or, along with your salsa, add a sprinkle of chili powder and/or cilantro and make them Mexican. These aren’t just for breakfast!
Thanks, Christy! These look easy, fast, and most of all- tasty. The low-carb part is just icing on the cake. (Except I guess sugar-free icing and cake.) And frittata, schmeemata: they look like muffin tin omelets to me 🙂 Will put them into rotation!
I wanted to enter for the White Lily giveaway but kept being redirected to Facebook. I don’t do Facebook and don’t desire to sign up for it. I couldn’t just leave a post like this one, so gave up. I keep getting things like this and also free iPhone messages that keep popping up on this and other blog sites. Guess it is just what you have to put up with. I enjoy your newsletters but not all the pop ups and redirections. Jane
Hey Jane! In this case the link was supposed to go to Facebook as it’s a Facebook giveaway so it’s all taking place there. I thought I had made that clear in the newsletter but now I see I didn’t. I apologize for that!
Also on the pop ups, these happen when folks are on their phone. Usually if you will completely shut down your phone and start it again it clears your phone cache and helps tremendously.
I would like to try recipe any suggestions on what heavy cream to use,
It is called Heavy Cream, Whipping Cream, or Heavy Whipping Cream but all of those are the same thing. Whatever brand you grab first is fine 🙂
We just made these and love them! My husband added chopped jalapeños to his and when reheated for breakfast this morning just had a big smile! Thanks for this delicious recipe and for ALL your low carb recipes!
Will the muffin recipe work if you use milk instead of heavy cream?
Absolutely. This is a very forgiving recipe. Hope you enjoy!
As far as what kind of heavy whipping cream…..whatever is on sale. I have been low carb for a couple of years now, and I don’t even want to thing about how much HWC have used in that time. I get super excited when it’s on sale. To the person asking about what brand, be prepared for sticker shock!!
If you have an Aldi’s they have a pint of heavy cream for $1.89 here in upstate NY. Sometimes they can be even less or a bit more in other areas.
I use half and half and they turn out beautifully.
I seldom have cream on hand. I use evaporated milk a lot in place of cream. It has worked out so far. I haven’t used it to make whipped cream though my grandmother said it worked.
Evaporated milk works well. Just be sure to refrigerate your glass mixing bowl (never use plastic) and beatersfor several hours before using … overnight would be better.
Late to the convo… sorry about the backlash about the name. It was perfect, though! It was exactly my search words!!
I make these with different meats, veggies and even salsa, depending on what each family member likes. One wants spinach, chicken, salsa and cheese. Another wants mushroom, onion, peppers and ham. After cooling, I place in ziplock freezer bags and mark each family’s name, then pop in the freezer. They can pull out and microwave about 1 1/2 minutes. One or two of these with some fruit makes a healthy breakfast. Sometimes I will make them with tater tots or hash browns in the bottom. They don’t stay in my freezer for very long before eaten!