These mini muffin tin omelets are my new heart song. Filled with eggs, cream, sharp cheddar cheese, turkey sausage, and green onion, they are low carb, protein-rich, filling, and delicious.
I’ve been making a pan of these mini muffin tin omelets every week for myself, one for the kids, and one for my husband. They cook up so quick and easy, completely hands off, and just pop right out of the muffin tin once cooled a bit. I then let these mini omelets cool completely and place them in a zipper seal bag in the fridge for quick and easy heat-up breakfasts. Being low-carb and protein-rich, these muffin tin omelets are the ideal filling grab-and-go breakfast option.
30 to 45 seconds in the microwave and they taste like they were just made! Keep in mind they can be frozen and reheated as well. Some might even venture to eat cold but I like mine nice and toasty warm. I find that having things like this handy helps me stay on track. Because I have a “good” snack to grab rather than a bad one so I am far more likely to make that “good” choice. These muffin omelets keep me from cravin’ sweets during the day.
You only need 5 ingredients for muffin tin omelets: eggs, heavy cream, turkey sausage, green onion, and shredded sharp cheddar cheese. Quickly beat the eggs and cream together, add the remaining ingredients, fill up your muffin tin, and bake for 20 minutes. Doesn’t get much easier or quicker than that!
Some of my friends mix up just the egg mixture and put that in the muffin tins, then allow their family to add their own toppings to each individual little omelet. An eggcellent idea if I ever heard one! Whether you call them muffin tin eggs, a mini frittata, Denver omelet muffins, or a muffin omelet, they taste delicious all the same. So let’s get cookin’.
- Heavy cream
- Sharp cheddar cheese
- Turkey sausage
- Green onion
- Salt and black pepper to taste
How To Make Muffin Tin Omelets
In a large bowl, beat together eggs and cream until well blended.
Stir in all other ingredients.
Grease a muffin tin with non-stick cooking spray and divide the omelet mixture evenly among the muffin cups.
Bake at 350 for 20 minutes or until set in the center.
Allow the egg muffins to cool slightly before removing them from the muffin tin.
- Once the omelets are fully cool, place them in a zipper-seal bag or an airtight container in the fridge for up to 5 days. Reheat in the microwave or air fryer.
- Here are the freezing instructions for muffin tin omelets:
- Line a rimmed baking sheet with wax paper or parchment paper.
- When the muffin tin omelets have cooled, place them on the prepared baking sheet and keep some space between ’em. Pop them into the freezer.
- When frozen, transfer the muffin omelets to a large storage bag or freezer-proof container then place them back in the freezer.
- Reheat in the microwave (about a minute but microwaves vary) or warm back up in the oven at 350 degrees on a baking sheet with some tin foil on top. Enjoy!
- This is my favorite combination. But there are so many variations on this baked omelet muffin recipe:
- Feel free to substitute the turkey sausage for any other cooked meat of your choice, like crumbled breakfast sausage, chicken sausage, crispy chopped bacon, chopped prosciutto, or even leftover diced ham.
- Add other vegetables, like 1 cup of finely diced bell peppers, 1/2 cup of diced tomatoes, 1/2 cup of finely chopped broccoli florets, 1/2 cup of sliced mushrooms, a handful of chopped Kalamata olives, or 1/2 cup of roughly chopped fresh spinach.
- Use milk or half and half instead of heavy cream.
- Add a different type of cheese, like crumbled feta, grated parmesan cheese, simple shredded cheddar cheese, or mozzarella cheese.
- Substitute the green onion for finely diced yellow onion.
Check out these other easy breakfast recipes:
- 8-12 eggs
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 cup turkey sausage or chopped meat of your choice
- 3 chopped green onions
- salt and pepper to taste
- In a large bowl, beat together eggs and cream until well blended. Stir in all other ingredients. Spoon into a well-greased muffin tin, dividing evenly among the cups.8-12 eggs, 1/2 cup heavy cream, 1 cup shredded sharp cheddar cheese, 1 cup turkey sausage, 3 chopped green onions, salt and pepper to taste
- Bake at 350 for 20 minutes or until set in the center. Allow them to cool slightly before removing them from the muffin tin. Allow them to cool fully before placing them in a zipper-seal bag and storing them in the fridge. Eat within 5 days.
I made these for my Sister and her Husband for their trip to Florida. They loved them! And they have requested many times since! Thank you!
Would one cup of cooked turkey sausage be a pound of uncooked?
One cup of cooked turkey is around 8 oz so about half of what a pound would be. So I would use 1 1/2 cup cooked turkey cooked. BUT the great thing with these muffins is you put what you want and how much you want in these little beauties so a little more or less turkey won’t impact things too much unless you LOVE or don’t like turkey 🙂
The recipe looks so yummy. I can hardly wait to try it; I can already taste them.
These are still a favorite to take camping and guess what I found out? Well, I may be the last to know, lol. But there is actually TURKEY HAM! Jennie O makes it and you get it by the pork hams. It’s perfect for dicing up and adding to omelets!
Sounds delicious Christy! Thanks for the tip and the rating 🙂
It’s nice to have something easy for a hearty breakfast on Christmas morning.
These sound so good and easy. I am going to try them. I have been making “egg bites” in my instant pot for a quick breakfast but I like this idea as they are bigger than the egg bites and can make a bigger batch all at once. Thanks for the idea!