Muffin Tin Omelets

As an Amazon Associate I earn from qualifying purchases.

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.

muffin tin omelets on a plate.

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’.

Check out some of our other simple breakfast food recipes like Easy Omelet Baked in the Oven2-Minute English Muffin Breakfast Sandwich, and Easy Breakfast Quiche

Recipe Ingredients

  • Eggs
  • Heavy cream
  • Sharp cheddar cheese
  • Turkey sausage
  • Green onion
  • Salt and black pepper to taste

Helpful Kitchen Tools

How To Make Muffin Tin Omelets

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!

Recipe Notes

  • 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:

Make-Ahead Breakfast Quiche

Breakfast Casserole

Make-Ahead Breakfast Burritos

Easy Omelet Baked in the Oven

Crock Pot Oatmeal

Stuffed Cinnamon Toast Sticks

Muffin Tin Omelets

Filled with eggs, cream, sharp cheddar cheese, turkey sausage, and green onion, muffin tin omelets are low-carb, protein-rich, filling, and delicious.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
Keyword: muffins, omelet
Servings: 12 muffins
Calories: 146kcal


  • 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.


Calories: 146kcal | Carbohydrates: 1g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Sodium: 221mg | Fiber: 1g | Sugar: 1g
Tried this recipe?Mention @southernplate or tag #southernplate!


I love you quote southernplate

Similar Posts


  1. These will help with my early morning meals, but I am also curious about the possibility of freezing them. Have you frozen any and how did change?

      1. Hi Tricia, am sorry to hear of the trouble you were having. Without knowing your recipe it’s hard for me to comment on that but many things can cause sticking to a non stick surface. The age of the tray, how many times you have already used it but when cooking eggs one secret I learned over the years is cold water instead of warm water works better to clean eggs from surfaces. I would have to look up why again, LOL, but try that next time to see if it works. Wishing you all the best,
        Stacey Lynn

  2. I’m assuming based on the photograph, that this makes 12 muffin tins full, right? And how many servings do you think that would be?

  3. Muffins look Fantastic. I bet these would freeze well
    Saw your White Lily giveaway in my email newsletter but I don’t do facebook Sorry

  4. Thanks, Christy, these look great and they’re so flexible! Have you tried freezing them and then reheating in the microwave? Thank you in advance!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe or Post Rating