Tuesday, January 24, 2012

01.24.2012 - Mini Egg Omelet Muffins

I noticed a few entries on Pinterest that were little omelet muffins, so I decided to make my own version. Unfortunately my muffin pan is old and kinda crusty looking - even though it's clean, so I had to use paper lines. They turned out awesome, but I will buy a designated muffin tin just for these so I don't have to use liners next time.

Here's the recipe:


Minutes to Prepare: 15  |  Minutes to Cook: 30


3/4 C green onions
3/4 C diced ham
3/4 C diced cherry tomatoes
3/4 C shredded cheddar
1/4 C nonfat milk
12 large eggs


Preheat oven to 375 degree F. 

Dice tomatoes and slice onions. In a bowl, mix both with the diced ham. In a separate bowl, whisk eggs, milk and your choice of seasoning. I use dill, salt and pepper.

Spray a 12 muffin tin with oil or use liners. Place a spoonful of ham, onion & tomato mixture in each, distributing evenly. Add cheese to each, also divided evenly. Pour egg mixture up to the top of the muffin cup.

Bake for 30 minutes, remove from oven. Either cool the pan on a wire rack, or if you used liners, remove them from tin & cool on a wire rack.

Serving Size: Makes about 12 mini omelet muffins.

Number of Servings: 12

*I think these could probable be frozen, thawed and reheated in the microwave for 45 seconds or so.


  Servings Per Recipe: 12
  Serving Size: 1 serving

Amount Per Serving

  Calories 121.3
  Total Fat  8.3 g
     Saturated Fat 3.3 g
     Polyunsaturated Fat 1.2 g
     Monounsaturated Fat 3.1 g
  Cholesterol 197.2 mg
  Sodium 228.6 mg
  Potassium 149.7 mg
  Total Carbohydrate 1.9 g
     Dietary Fiber 0.3 g
     Sugars 0.2 g
  Protein 9.8 g


  1. These look so good! Thank you for sharing the recipe!:)

  2. These look so yummy and so fun! Great way to get kids to eat omelets, I'll bet!