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
When does you new cookbook come out?
And have you ever considered doing a gluten free/allergie friendly cookbook?
Hi Vera, the book officially comes out on November 4th, but is available for pre-order now!! Here is a link: https://amzn.to/3iA1MF0
I used 10 eggs and got 18 muffins out of the recipe. I made 1/2 of them ham and the other 1/2 sausage. Sprayed the muffin tins with Pam and did not have a problem with sticking. Heats up very easy. I topped the muffins today with salsa. So good and easy. Thanks Christy.
I am so glad to hear you liked them!!
Love,Love,Love your recipies, this one for the Muffin Tin Omelet is the best ever, made it this morning, did have somewhat of a probl getting a couple out of the pan tho, maybe I did not grease it good enough,will take care of that on the next go around. What do you grease your tins with
Thanks
I just use Pam spray in mine. I did have sticking problems with my old muffin tins. Tried papers, but the egg stuck to them too much. Went out and bought a new muffin tin that has Teflon coating at Bed, Bath & Beyond. Made two dozen yesterday. Not one problem with sticking!
Thanks so much, I will use PAM, I had a recipie once for a good pan greasing, it called for :
1 cup oil
1 cup flour
1 cup Crisco
Think I might go back to that, but,appreciate your reply.
I think the biggest difference can be made by switching up the muffin pan itself. I have one that is a bit thinner and they stick in it, but my nice thick ones don’t. Both of my muffin pans were bought at Wal Mart but one was about $5 more. Anytime I have a tricky cake that sticks or something like these omelets, I try to look at the pan first. Thicker pans are almost always better. 🙂
Wow, good timing, we got home late and these will make a great light supper, thanks.
Great idea, hope you enjoy!!
I was just checking my emails this morning and came upon this post, so glad I opened it. I had some ham that I was wanting to use up today, and was considering making an omelet. Lo and behold Christy to the rescue!
If your going to make an omelet, why not make enough for all week and stay on my low carb diet!
They are in the oven now, can’t wait for breakfast!
🙂 Hope you enjoy!!
The muffin tin omelets look good will try them. I would love to put name in the White Lily Drawing that you have on your facebook page, I do not do facebook. I love your recipes and encouraging comments.
I made these earlier today and they are delicious! I did have trouble cleaning the egg out of my muffin tin, so when I make them again, I will line the individual cups with aluminum foil, butter the foil and continue as directed. Thanks for another delicious recipe!