Omelet Muffins

February 23, 2015Katie
Mini Quiche Crustless


I am not a huge breakfast bar, processed-food person, so I am always looking for things I can make ahead and take with me on the fly. These little Omelet Muffins (sometimes called mini frittatas or mini quiche)  are perfect for that and give you a huge punch of protein in the morning along with some veggies added in for an extra plus. And, they are so simple to make!

Photo Jan 30, 10 54 17 PM

I made 2 pans of these this weekend. One I left in the refrigerator, and the other dozen I flash-froze by placing them in a single layer on a cookie sheet. I put them in the freezer for about four hours and then popped them into a gallon baggie so I could remove them easily one at a time and microwave them when I wanted one at a later date.

If you’re watching your waistline, you can actually use a refrigerator egg white product like Egg Beaters (I recommend the Southwest ones!) or if you’re into whole food, just buy organic eggs and whip them up with a bit of milk or almond milk.  Add a sprinkle of cheese on top or leave it off, the possibilities are endless with these!

For the first pan, I sauteed 1/2 pound of turkey breakfast sausage and mixed it in with the eggs along with 1/2 cup of chopped green onions and 1/2 cup of chopped red peppers. The beauty of these little darlings is that you can add anything you want to the mix. Options could include switching the meat for ham or  adding chopped mushrooms, jalapenos for a kick, chopped asparagus or you even bump up the flavor with chopped fresh herbs like thyme, basil or rosemary- anything goes!

For the second pan, I microwaved 4 slices of turkey bacon until crisp, then chopped it into bits and added it along with chopped tomatoes and green onions.  This one was delicious and became my favorite.

Spray a muffin tin and fill each tin half full because when you bake them, they puff up and rise over the top like a souffle.

Let them cook for a minute or two then remove them quickly so they don’t stick to the pan.

mini quiche

My microwave is pretty strong so I only have to remove them from the refrigerator and microwave them for 30 seconds (for two).  From the freezer, I extend that time to one minute. These are great to have on hand for a quick breakfast, or even a late night snack!

Omelet Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 12
  • 12 eggs
  • ¼ c. milk or almond milk
  • ½ t. salt
  • ¼ t. pepper
  • 4 slices cooked turkey bacon, chopped
  • ½ c. chopped tomatoes
  • ¼ c. chopped green onions
  • ½ c. shredded swiss cheese (optional)
  • ½ pound turkey sausage, browned
  • ½ c. red pepper, chopped
  • ¼ c. green onion, chopped
  • ½ c. shredded swiss cheese (optional)
  1. Preheat oven to 350º
  2. Beat eggs and milk together with whisk
  3. Add remaining ingredients (pick one of the two options - if making both, double the number of eggs to 24).
  4. Mix well with large spoon then pour into sprayed or lined muffin pan cups filling only half full (i'm not crazy about using the liners)
  5. If using cheese, sprinkle some over each muffin evenly
  6. Bake for 18 minutes or until middles are no longer wet when you stick a fork in the largest one.
  7. Let cook 2 minutes then remove to a platter
  8. Allow to fully cool then store in air tight container in refrigerator

Muffin Tin Omelets - Dishin & Dishes


  • Stephanie

    February 23, 2015 at 10:32 am

    I've been wanting to make these for the longest time! Thanks for the inspiration.
    1. Katie

      February 23, 2015 at 11:15 am

      Stephanie - I know! I have to - I am a big fan now!
  • Tamara

    December 24, 2016 at 7:45 am

    This is going to be a big hit at my church's breakfast egg-travaganza! Thanks so very much!
    1. Katie

      January 1, 2017 at 4:45 pm

      Tamara so glad you're going to try it!!!

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