With busy mornings and the hustle and bustle of getting kids out the door, these Omelette Muffin Bites work every time.
Plus, you can make them ahead of time, freeze them, and use them later.
Grab the recipe below.
Easy recipe for Omelet Muffin Bites
Everyone knows eggs are packed with protein, right? But did you also know that when you use them in our Omelet Muffin Bites recipe, they make for a pretty good snack or energy boost?
You will also love how versatile this recipe is.
Like any omelet, you can choose the ingredients you like and need the most by adding a wide range of ingredients like chia, sunflower, pumpkin seeds, and various vegetables.
If you like spices, add chile, jalapeño, or habanero peppers.
Herbs also work well in egg-based foods too.
This recipe used sharp cheddar, Parmesan, green onion, diced tomatoes, parsley, and garlic.
I like to use fresh rosemary, cilantro, parsley, sage, or thyme.
Oh, and lots of crumbled and crispy thick-cut bacon. Because everyone knows bacon is just better.
Mix all of the omelet ingredients into a mixing bowl and whisk it real good!
This is an easy recipe; even the kids can make this easy egg recipe!
If you have picky kids, they can add their favorite ingredients to their muffin bites.
Ingredients needed for loaded Omelet Muffin Bites
Serving Size: 6
- 12 eggs, divided (6 eggs will be used to go into the omelet mixture, while the other six will be placed individually into the muffin pan)
- 1 small red tomato, diced
- 1 small red onion, diced
- 2 stalks green onion, sliced
- 1 small bunch of fresh parsley, minced
- 1/4 cup sharp cheddar and Parmesan shredded cheese mixture
- 2 strips thick-cut bacon, cooked and crumbled
- 2 tablespoons extra virgin olive oil
- sea salt to taste
- freshly cracked black peppercorns to taste
Directions:
- Preheat oven to 350 degrees.
- Use a baker’s brush and coat the inside of the muffin pan with a bit of EVVO.
- Crack a single egg into each muffin pan section. (a total of 6)
- Crack the remaining six eggs into a medium bowl, add the red tomato, red onion, green onion, parsley, shredded cheese mixture, and crumbled thick-cut bacon, and whisk together.
- Divide the egg mixture into the muffin pan sections and top with additional shredded cheese.
- Place the muffin pan on the middle rack in the oven.
- Back in the preheated oven for 15 minutes or until the eggs are cooked to your liking.
- Remove from the oven and serve.
Note on the cooking time: The cooking time may vary depending on the size of your muffin pan and your oven. Keep an eye on the eggs and adjust the cooking time accordingly.
Can I use a different type of cheese?
Yes, you can use other cheeses based on your preference.
Try Gouda, Feta, or Swiss Cheese as alternative options.
Are there alternatives for bacon for vegetarians or those with dietary restrictions?
Yes, you can use turkey bacon. Or, if you prefer, you can use vegetarian bacon, sautéed mushrooms, or diced bell peppers for added flavor and texture.
Can I add other vegetables or ingredients to this Omelet Muffin Bites Recipe?
What’s great about this recipe is its versatility.
You can use spinach, bell peppers, diced zucchini, etc.
Note: Be sure the veggies are diced or chopped finely.
What size should the muffin pan be?
This recipe uses a 6-cup muffin pan, but you can double it and use a standard 12-cup muffin pan.
If you use a mini muffin pan, adjust the cooking time to ensure the eggs are cooked.
Can I make these ahead of time for meal prep?
Another benefit of making these Omelet Muffin Bites is that you can make the egg muffins beforehand.
These egg muffins are great for meal prep. Once cooled, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a quick and convenient meal.
Lots of thick-cut bacon is never a bad thing.
Turkey bacon is also a popular substitute, or make a meatless one.
What will you put in your omelet muffins?
Find more easy breakfast ideas down below
Sweet Potato Hash-Brown Omelet
Easy recipe for Omelet Muffin Bites
Equipment
- Muffin Pan
Ingredients
- 12 eggs divided
- 1 small red tomato diced
- 1 small red onion diced
- 2 stalks green onion sliced
- 1 small bunch of fresh parsley minced
- 1/4 cup sharp cheddar and Parmesan shredded cheese mixture
- 2 strips thick-cut bacon cooked and crumbled
- 2 tablespoons extra virgin olive oil
- sea salt to taste
- freshly cracked black peppercorns to taste
Instructions
- Preheat oven to 350 degrees.
- Use a baker's brush and coat the inside of the muffin pan with a little EVVO.
- Crack a single egg into each muffin pan section. (a total of 6)
- Crack the remaining six eggs into a medium bowl, add the red tomato, red onion, green onion, parsley, shredded cheese mixture, and crumbled thick-cut bacon, and whisk together.
- Divide the egg mixture into the muffin pan sections and top with additional shredded cheese.
- Place the muffin pan on the middle rack in the oven.
- Back in the preheated oven for 15 minutes or until the eggs are cooked to your liking.
- Remove from the oven and serve.
Nutrition
Created 9/2018 | Updated 3/2024
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