These little muffin tin omelets are my new heart-song. They are low carb, protein rich, filling, and delicious.
I’ve been making a pan a week for myself, one of 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 muffin omelets cool completely and place in a zipper seal bag in the fridge for quick and easy heat up breakfasts.
Thirty to forty five seconds in the microwave and they taste like they were just made! 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.
Some of my friends mix up just the egg mixture and put that in the muffin tins, then allow their family to add in their own toppings to each individual little omelet – an eggcellent idea!
Is This a Muffin Omelet or a Mini Fritatta?
You say potato and I say potato 🙂 I took a poll at our house and we are going with muffin tin omelet. 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.
How To Make Muffin Tin Omelets
Ingredients
- 8-12 eggs
- 1/2 cup heavy cream
- 1 cup sharp cheddar cheese shredded
- 1 cup turkey sausage or chopped meat of choice
- 3 green onions chopped
- salt and pepper to taste
Instructions
- In large bowl, beat together eggs and cream until well blended. Stir in all other ingredients. Spoon into well greased muffin tin, dividing evenly among the cups.
- Bake at 350 for 20 minutes, or until set in the center. Allow to cool slightly before removing from muffin tin. Allow to cool fully before placing in zipper seal bag and storing in the fridge. Eat within 5 days.
Notes
Nutrition
Save Them For Later: How To Freeze Muffin Omelets
Freezing these mini omelets and reheating for a delicious meal or snack any time is easy.
- 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. 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. Place back in the freezer until use.
- Reheat in the microwave (about a minute but microwaves vary) or warm back up in the oven at 350 degrees on baking sheet with some tin foil on top.
- Enjoy!
Need another way to make omelets? Check out our Oven Omelets Recipe
I am lactose intolerant so would soya or oat milk work as a replacement for the heavy cream?
I have never used either soy or oatmilk but I would think that Yes you can use those. And I have made an oatmilk creamer before for a guest when they were lactose intolerant. I used Oatmilk and blended with some coconut oil to increase the richness to make more like a cream. That helps with the fluffiness of the combination. But any milk should work out fine.
What would be the difference between using the lower number of eggs vs higher number? Would you end up with an “egg-ier” muffin or just more concoction to make more muffins.