18 Mar 2018

Recipe: Omelette Muffins

by | posted in: Gluten Free, Recipes | 19

This is a delicious way to have an omelette in muffin.  Delicious for breakfast, lunch or dinner and even a snack.

omelette muffins at craftygardener.ca

I use ingredients that are available and these change each time I make them.  This time I used

  • cubed ham
  • zucchini
  • mushrooms,
  • diced onion,
  • cheese,
  • milk
  • 6 eggs

I have also used bacon, tomato, peppers.  Make it your own by adding your favourite ingredients. Try using 3 whole eggs and 3 egg whites if you want it a bit healthier.

omelette muffins at craftygardener.ca

I lightly cook all the ingredients in a fry pan. You don’t have to do this but can mix the ingredients and share between the muffin cups. The egg mixture is what you would use for an omelette.  I use egg whites and one whole egg.  This time I made 6 omelette muffins so used 1 whole egg and 5 egg whites mixed with a small amount of milk (not even a quarter of a cup).  I never use added salt but you can add seasoning if you wish.seasoning if you wish.

omelette muffins at craftygardener.ca

The mixture was divided between 6 muffin cups, cheese was sprinkled on the top and then the egg mixture was poured into each one.  These were cooked in a 350F oven for about 15 to 18 minutes.  Each oven cooks differently so be sure to check before the end of the cooking time and when they are lightly browned they are done.

omelette muffins at craftygardener.ca

Eat on their own or serve with some oven/hash brown potatoes.

These store in the fridge, or freeze well. They defrost quickly and warm up in the microwave.

teacup line

My cooking is always gluten free. Find a yummy recipe to cook.

19 Responses

  1. Myrtle
    |

    These sound great Linda and yes you can put in what you would like. Looking like a good week ahead, about time.

  2. Beth F
    |

    I like the idea of these little bites. Kind of a combo omelette and crustless quiche.

  3. Margy
    |

    That would be a great thing to make ahead for a brunch party. – Margy

  5. Diane (bookchickdi)
    |

    I like to make these for my husband for breakfast. I pop them in the freezer and he takes them out when he wants one.

  6. Elaine
    |

    They look YUMMY ! Never thought of making them this way I will have to give them a try . Lots of sunshine for us this weekend here and for the most of the week with temps slowly warming up , oh I am soo looking forward to spring I know you are to .

    • Linda aka Crafty Gardener
      |

      It’s a lovely sunny Monday, still chilly though. Wishing spring weather arrives with spring, but that isn’t always the case, but as long as it’s sunny ?

  7. Yvette Chilcott
    |

    Great recipe, very similar to one I use regularly. These do freeze well as one of your readers wrote, and they make a great meal if you’re watching your portion size.

    • Linda aka Crafty Gardener
      |

      I don’t know why I’ve never froze them before, probably because I just make enough for the meal. I double recipes for lots of other items and freeze the extras. Next time I’ll do the same with my omelette muffins. Enjoy this sunny ? day.

  8. Linda
    |

    These look so yummy I could just eat one or two right now, have a great week. 🙂 x

  9. Jennifer Jilks
    |

    What a lovely idea! We just had the girls here, but that would have been fun. Hubby cannot have eggs…

  10. Margie
    |

    Your omelette muffins would make egg-cellent breakfast on the go!

  11. linda
    |

    I love these…like a western sandwich without the bread!
    Enjoy the rest of your week…
    Cheers!
    Linda :o)

  12. Marilyn M
    |

    I love finding new recipes to use eggs in! As I have my own farm fresh eggs, this recipe is perfect for having a quick snack ready to go in the morning! And it is fun that you can use different veggies or meats too, depending on what you have. I love the versatility of it. Blessings to you 🙂

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