Muffin Tin Omelets

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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.

Storage

  • 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

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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!

 

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95 Comments

  1. Just made your muffin tin omelets as trial run for Christmas morning brunch. They were great. Am sure will have to make more than one recipe. Love your new cook book “Sweetness”.

    1. I’m afraid we don’t eat gluten free. While many of my recipes happen to be gluten free, I’m just not up to date enough on knowledge of that way of eating in order to section off a part of my site for it. There is lots here for ya, though!

    2. Since only 1% of our population has a gluten reaction, I can see why bloggers would find it difficult to devote space. On the other hand, folks with a gluten problem already know how to prepare their meals and remain comfortable with the results.
      To go on a gluten restricted diet without having a gluten problem is not wise as it robs you of important nutrients that are essential to a balanced diet. Don’t jump on this bandwagon unless your Dr tells you to do it. This fascination with non-gluten products is not a good fad for 99% of us.

      1. These worked so well for us! I did peppers onions onion and sausage in mine, I did the same for my boyfriend but added mushrooms and spinach to his! Breakfast for the week is done! So easy and delicious!

  2. I made these today and they are just great. I will try different fillings and hope they taste just as good. I am an elderly widow and it’s great to have something so tasty to take from the freezer and heat up. Bless you Christy.

  3. Made these today with just cheese and tomato. My wife was sceptical about them till she tasted them. I used milk instead of cream, as fat percentage is important to me.

    1. Sounds wonderful! I will have to try them with tomatoes, oh my what a wonderful idea! We are eating low carb so heavy cream doesn’t have carbs whereas milk does – the way we eat the more fat the more weight you lose. Isn’t it crazy how there are so many ways to eat that are complete opposite but work for everyone in the end? Hope you have a great day and thanks so much for letting me know, I’m inspired! (Wish I had one of yours right now).

  4. This is such a good idea and I’m glad you said they taste like just-made when you reheat them in the microwave! When my hens are done moulting are start laying again, I’ll try making these and freezing them. Heck, maybe I’ll buy a dozen eggs and try them this week!

  5. I have made something very similar in my muffin tins and froze them in 2’s in freezer bags. They are great to grab, heat and go.

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