These easy omelette-like egg muffins are a delicious breakfast meal to prepare for the week ahead and grab as you’re walking out the door in the morning.
Deciding what to have for breakfast during the week has always been such a struggle for me. I found myself spending at least 10- 15 minutes either in a coffee shop or a supermarket trying to find breakfast. Now with these make ahead breakfast omelette muffins my mornings are less stressful and I get to start my day with a delicious breakfast. 
What I also love about these omelette is that you can load it with your favourites vegetables.
For mine I used a combination of white onions, yellow and green bell peppers and chopped vine tomatoes. Do not limit your vegetables to use. If you love mushrooms add some! Ham, turkey sausage, the additions are endless.
To start off add your chopped vegetables to some eggs and seasoned with some salt and black pepper. Whisk together to combine. Spray a 6-hole muffin tin with olive oil and fill with the whisked egg mixture. Top the egg mixture with some cooked bacon and sausages. Pop the muffin tray in a preheated oven and bake the omelette muffins for 18 to 20 minutes.
Leave the omelette muffin to cool and then pack then into airtight containers. These omelette muffins can be made the night before and keep for up to 4 days in the refrigerator. Simply warm the omelette muffins in the microwave for 10-15 seconds when you are ready to eat.
You can enjoy these omelette muffins on the own or with a slice of toast, bagel or hash browns.
Breakfast Egg Muffins for When You’re on the Go
- Total Time: 30 minutes
- Yield: 6 muffins 1x
Description
These easy omelette-like egg muffins are perfect for a quick breakfast on the go, loaded with your favorite vegetables and proteins.
Ingredients
- 6 eggs
- 1/2 of a green pepper, diced
- 1/2 of a yellow pepper, diced
- 1/2 an onion, diced
- 1 vine tomato, diced
- 31 g or 1 ounce grated cheddar cheese
- 2-3 cooked chipolata sausages or sausage of your choice, cooked and chopped
- 65 g pancetta, cooked and chopped
- Salt, to taste
- Black pepper, to taste
- Olive oil spray
Instructions
- Preheat your oven to 350°F (180°C).
- Lightly spray a 6-cup muffin tin with olive oil spray to prevent sticking.
- In a large bowl, crack the eggs and whisk them together until well combined. Season with salt and black pepper to taste.
- Add the diced green pepper, yellow pepper, onion, and vine tomato to the eggs. Stir to combine.
- Pour the egg and vegetable mixture evenly into the prepared muffin tin cups, filling each about 3/4 full.
- Top each muffin cup with the cooked and chopped sausages and pancetta.
- Sprinkle grated cheddar cheese over the top of each muffin.
- Bake in the preheated oven for 18 to 20 minutes, or until the egg muffins are set and lightly golden on top.
- Remove from the oven and allow to cool slightly before removing from the muffin tin.
Notes
These omelette muffins can be made the night before and stored in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave for 10-15 seconds before eating. Feel free to customize with your favorite vegetables or proteins like mushrooms or turkey sausage. Serve with toast, a bagel, or hash browns for a more complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1
- Sodium: 300
- Fat: 8
- Carbohydrates: 3
- Fiber: 1
- Protein: 10
- Cholesterol: 180
Frequently Asked Questions
What types of vegetables can I add to the egg muffins?
You can use a variety of vegetables such as white onions, yellow and green bell peppers, chopped vine tomatoes, or even mushrooms. Feel free to get creative with your favorites.
How should I store the egg muffins after baking?
After baking, let the egg muffins cool and then pack them into airtight containers. They can be stored in the refrigerator for up to 4 days.
What is the best way to reheat the egg muffins?
You can reheat the egg muffins in the microwave for 10-15 seconds when you’re ready to eat.
