Do you like having breakfast for dinner? We sure do. Freezer Friendly Egg Muffin Baked Omelette is perfect for breakfast, brunch or dinner.
Have you tried a baked omelette in a muffin tin? What a neat way to make this breakfast egg bake. Classic ingredients are baked into the perfect mini omlette. Perfect for grab and go breakfasts.
There are never too many ways to enjoy an egg. These omelette muffins are perfect for breakfast, lunch or dinner. Great to whip up for a single meal, or the perfect omelette recipe to feed a crowd.
They say breakfast is the most important meal of the day. Often “grab and go” is the only way you have time to eat it.
Make ahead options work well. Have you tried baked breakfast donuts? YES, you can eat donuts for breakfast, especially donuts that are packed with nutrition.
Life is so busy…ALL THE TIME. There are never enough hours in the day it seems to get everything done. Cooking nutritious meals can be a challenge.
Eggs are so nutritious, we enjoy them ALL day long. I always have hard-boiled eggs in the fridge for a quick snack.
We love having BREAKFAST FOR DINNER. Poached Eggs & Lentil Hash is a favourite around here.
Have you tried Egg Tacos? These are super easy to make. Perfect for lunch or dinner. Even the leftovers are great cold. Just like an upscale egg salad sandwich…but better!
Muffin tin omelettes are easy to make. They actually resemble a crustless quiche. Have you tried the egg white omelette bites at Starbucks? I will be making a version of those too.
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EGG MUFFIN BAKED OMELETTE INGREDIENTS
These super easy omelette cups use all the classic ingredients.
Omelette ingredients can include:
- milk or cream
- cheese (any flavour)
- sausage (any flavour)
- chicken (cooked)
- fresh or dried herbs
BEST WAY TO MAKE AN OMELETTE
In my opinion, the classic French method is king. Did you see that movie *The Hundred-Foot Journey with Helen Mirren? One of my favourite movies by far. You will know what I am talking about when you watch it.
If I am just cooking an omelette for 1 or 2 people, I will use the classic method. However, if I am cooking for a crowd, these egg muffin baked omelettes are the way to go.
- Get your pans ready.
- Preheat your oven.
- Fry the sausage in a skillet. You can drain any excess fat from the pan.
- Add some chopped onion and peppers.
- Once that is cooked, set it aside.
- In a measuring cup crack some eggs and whisk. Add some milk (or even cream) if you like, totally up to you.
- Depending on the size of tin you use (mine was a 12 cup), add about 1/4 cup meat mixture to each cup.
- Top with cheese, pour in some egg mixture and bake.
These egg muffin omelettes puff up so nicely. They look great on a platter for the brunch crowd.
BONUS POINTS you can freeze these baked egg omelettes! These muffin tin eggs are a true time-saver.
I am all about batch cooking. When life gets hectic, it is always nice to know I can pull something out of the freezer for dinner. Takeout is expensive, and usually not very nutritious either.
You know what I’m talking about. Those days when you have to be in 3 places at once. You have to take the kids to hockey, dancing, piano lessons, you have a dentist appointment…and oh yeah, you need to go buy a birthday gift for the party on the weekend. Sound familiar?
I pop these into freezer containers. Reheating these baked frozen omelets is so much better than takeout. Pop them in the microwave, and they are ready to eat in a minute or so.
Serve these alongside some hash browns, or even a salad. Great for little hands to hold onto. They would be great for dinner too.
Looking for more fun muffin tin recipes? I happen to have a link to a few.
Here you go:
- Chili Mac and Cheese Bites
- Grab and Go Breakfast Casserole
- Tex-Mex Egg Breakfast Muffins
- Tuna Melt Mini Quiches
- Muffin Tin Crispy Roast Potatoes
Freezer-Friendly Egg Muffin Baked Omelette for the win. Easy to make. Easy to freeze. Easy to customize. Easy to eat!
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Freezer Friendly Egg Muffin Baked Omelette
- 4 large chicken sausages (10-12 ounces) (diced)
- 6 large eggs
- 1 medium red pepper (diced)
- 1 medium onion (diced)
- 1 cup shredded cheese (any variety)
- 1/3 cup milk (or cream)
- salt & pepper (to taste)
- Preheat oven to 375º F. Generously spray a 12 cup muffin tin.
To cook the Meat Mixture:
- In a frying pan, cook the sausage. Drain any excess fat.
- Add the diced onion and cook for 5 minutes.
- Add the red pepper and cook for 1-2 minutes. Season with salt and pepper. Set aside.
For the Egg Mixture:
- Break eggs into a measuring cup (this makes it easier to pour).
- Using a wire whisk, whisk well. If you are adding milk or cream, add and mix well.
- Get your prepared muffin tin.
- Add approximately 1/4 cup of the meat mixture into each of the cups.
- Top with about a tablespoon or cheese.
- Pour in some egg mixture to fill the cup.
- Bake for approximately 20-25 minutes.
- Remove from oven. Let cool slightly. Loosen with a plastic knife or a spatula.