Mini Breakfast Omelets are the perfect addition to any morning table! Fluffy, protein-packed eggs are cooked to perfection and paired with your favourite fillings in convenient single-serving portions. These adorable mini breakfast omelets are a total game-changer for busy mornings and weekend brunches alike. If you love these bite-sized beauties, you have to try my breakfast hash and fluffy pancakes, too!
MINI BREAKFAST OMELETS
The inspiration behind these amazing mini breakfast omelets came from my never-ending quest to make mornings easier for my family. We decided that baking these little gems in a muffin tin would be so much more convenient than standing over the stove flipping individual omelets. Unlike traditional stovetop versions, these mini breakfast omelets have perfectly portioned servings and stay warm longer, which was a major hit with everyone!
Mini Breakfast Omelets Recipe
Served alone, with buttered toast, or alongside crispy bacon, these Mini Breakfast Omelets are a sure-fire crowd-pleaser. The beauty of this dish is its incredible versatility – you can customize each little omelet with different fillings to please everyone at your table. I like to prep the ingredients ahead of time, making these perfect for meal planning throughout the week.
How to Make Mini Breakfast Omelets
I love a good, hearty breakfast that doesn’t take much to pull together. This is one of those meals! With a few simple tips, you’ll be enjoying these mini breakfast omelets at your own breakfast table.
Prep Your Muffin Tin
The key to perfect mini breakfast omelets starts with proper pan preparation. Generously butter or spray each muffin cup – this prevents sticking and makes removal so much easier. I’ve found that using a pastry brush to coat every surface works best. Don’t skip this step!
Whisk the Eggs
Your egg mixture is the foundation of these mini breakfast omelets. Beat the eggs until they’re completely smooth and slightly frothy. Add a splash of milk or cream for extra richness – this creates that fluffy, restaurant-quality texture we all love—season with salt and pepper to taste.
Add Your Fillings
This is where the magic happens! Layer your chosen fillings in the bottom of each muffin cup before adding the egg mixture. I love using diced ham, shredded cheese, bell peppers, and fresh herbs. After some trial and error, we found that pre-cooking vegetables like mushrooms and onions gives the best results – they release less moisture during baking.
Pour and Bake
Divide the egg mixture evenly among the muffin cups, filling each about ¾ full. The mini breakfast omelets will puff up beautifully in the oven! Bake until the centers are just set and the tops are lightly golden.
Perfect Every Time
These mini breakfast omelets are done when they spring back lightly when touched and pull slightly away from the sides. Let them cool for just a minute before removing from the pan – they’ll hold their shape perfectly!
INGREDIENTS
For the Omelets:
- 8 large eggs
- ¼ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese, divided
- ½ cup diced ham
- ⅓ cup bell peppers, finely diced
- 2 tablespoons fresh chives, chopped
- Butter for greasing
Optional Add-ins:
- ¼ cup mushrooms, sautéed
- 2 tablespoons sun-dried tomatoes
- ¼ cup spinach, wilted
- 2 strips bacon, crumbled
PREPARATION
- Preheat oven to 375°F and generously grease a 12-cup muffin tin with butter.
- Whisk together eggs, milk, salt, and pepper in a large bowl until smooth and well combined.
- Divide fillings evenly among muffin cups – add two tablespoons cheese, one tablespoon ham, diced peppers, and chives to each cup.
- Pour egg mixture over fillings, filling each cup about ¾ full.
- Top each omelet with the remaining cheese for that golden, bubbly finish.
- Bake for 18-22 minutes until centres are set and tops are lightly golden.
- Cool for 2-3 minutes before gently removing from the muffin tin with a spoon or small spatula.
Recipe Details:
- Cuisine: American
- Category: Breakfast
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Serves: 6 people (2 omelets each)
NUTRITION INFORMATION
- 145 calories per omelet
- 11g protein per omelet
- 2g carbs per omelet
- 10g fat per omelet
CONSEILS/SUGGESTIONS
Make these mini breakfast omelets your own by switching up the fillings based on what you have in your fridge! Leftover roasted vegetables, different cheese varieties, and various herbs all work beautifully. For meal prep, these store wonderfully in the refrigerator for up to 4 days and reheat perfectly in the microwave.
The key to fluffy mini breakfast omelets is not overmixing the eggs and not overbaking them. They’ll continue cooking slightly even after you remove them from the oven, so take them out when they’re just set.
FREQUENTLY ASKED QUESTIONS
Can I make these mini breakfast omelets ahead of time?
Yes! These mini breakfast omelets are perfect for meal prep. Store them in the refrigerator for up to 4 days in a covered container. To reheat, microwave for 30-45 seconds or warm in a 350°F oven for 5-7 minutes until heated through.
Why did my omelets stick to the muffin tin?
Sticking usually happens when the pan isn’t greased well enough. Make sure to generously butter every surface of each muffin cup, including the sides. You can also use paper liners, though they may not release quite as cleanly as a well-buttered tin.
Can I freeze these mini breakfast omelets?
Absolutely! Cool completely, wrap individually in plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as directed above. They’re perfect for grab-and-go breakfasts!
What’s the best way to customize the fillings?
The possibilities are endless! Just remember to keep wet ingredients (like tomatoes) well-drained and pre-cook vegetables that release moisture. Each mini breakfast omelet can hold about three tablespoons total filling, so adjust accordingly.
How do I know when they’re perfectly done?
Your mini breakfast omelets are ready when the centres spring back lightly when touched, and they’ve pulled slightly away from the sides of the muffin cups. They should be set but not rubbery – that’s the perfect texture!
Share Your Results!
I’d love to see your mini breakfast omelets creations! Share your photos on my Facebook page – I love seeing how you customise these little beauties. Tag me @OlyviaBestRecipes on Pinterest when you make them!
These Mini Breakfast Omelets have become a weekend staple in our house, and I know they’ll become a favorite in yours, too. Follow me on Facebook for more amazing breakfast recipes that make mornings easier and more delicious!
