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.
Christy, Love your recipes and that they are affordable for those of us on a budget. Asparagus is often on sale at this time of year and a few stalks of chopped asparagus is so good in these. I add a few chopped mudrooms also. Just an idea, thanks for the recipe! Betty
Thanks for sharing Betty, great tip!!!
Would it be ok to omit the onion? Would it be the same cooking time and etc. without the onion?
Sure thing. Same cooking time 🙂
I’d like to make these for Sunday school class. Are they still good eaten at room temp?
They sure are.
Hi Christy. Just wanted to finally comment on this recipe to let you know that I make these ALL the time now. I brown an 8 oz ham steak and dice it up. Also, I add about a cup or more of leftover sauteed spinach (with garlic, because that’s how we like it), and about a half cup of leftover sauteed mushrooms (with garlic). I’ve increased the eggs to 14 now, and last time I upped the cream to 3/4 cup. With all of that in the mix, I end up making 24 of them, which is great becasue we love them so much. My husband brought some to work a couple of months ago and I ended up sharing the recipe, and a link to your site, with several people. Thanks so much for this recipe, Christy! 🙂
Oh my goodness, thank you so much for letting me know these are a hit at your house!!! I love all the additions you have added!!
These were super yummy and a snap to make! Thanks for such a great recipe!
I am so glad to hear that you liked them!!
Do you have the nutritional information ( fat g, carbs etc) on these?
I don’t but there are several websites that can calculate it for you, just do a google search and it should lead you to one of them.
Christy, even though we all know that real men don’t eat quiche, I do make these for my wife and I. It’s basically a crustless quiche. I have a number of variations like diced country ham, or bacon or spinach, or whatever. My one major improvement is that instead of using my old commercial muffin tins, I use large silicone muffin cups. It’s even cooking, much easier getting the muffins out and cleanup is a breeze. Just make sure to spray the inside of the cups with a nonstick spray or rub the insides with oil.
Thank you. God bless
Great idea, thanks for sharing Chris!!!