This easy Mini Omelette Muffins recipe is perfect for breakfast, lunch or dinner. You can make a batch and keep them in the fridge for a quick breakfast, or send some to your kids in their lunches. I love to make Mini Omelette Muffins as a week night dinner served with a salad; I then send what’s left over in the kid’s lunches the next day. It takes minutes to prepare and to cook, it’s healthy and everyone will love them. No more trouble flipping omelettes, just place your ingredients in a muffin pan and bake.
Chopped red bell peppers
Chopped green onions
Chopped cherry tomatoes
1/3 cup of milk
Salt & freshly ground pepper to taste
A pinch of nutmeg (optional)
1 cup of grated mozzarella cheese
Preheat the oven to 350 degrees.
Spray a muffin pan (12 muffins) with non stick cooking spray.
In a bowl whisk together eggs, milk, salt, pepper and nutmeg.
Place your chopped ingredients at the bottom of the muffin pan, except for the cheese.
Pour the egg mixture on top of the chopped ingredients (see picture below).
Top with mozzarella cheese.
Cook for about 15 minutes, or until a knife inserted in the middle comes out clean.
Let the mini omelettes cool down for about 5 minutes before removing from muffin pan.
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