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Freezer Friendly Egg Muffin Baked Omelette

*Updated* / By: 316 Comments

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Freezer Friendly Egg Muffin Baked Omelette is perfect for breakfast, brunch, or dinner. This easy protein packed recipe can be cooked ahead of time. Reheat and eat.

Have you tried baked egg muffins? What a neat way to make this breakfast egg bake. Classic Denver omelet ingredients baked into the perfect mini egg cups. Perfect for grab and go breakfasts.

A pile of baked egg muffins on a plate.

A great egg recipe to whip up for a single meal, or the perfect muffin tin omelette to feed a crowd brunch on the weekend.

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.

Add these mini frittatas to your rotation. Having them ready in the freezer makes it easy and convenient.

RECIPE and INSTRUCTIONS for these loaded baked omelette muffins are at the bottom of this post.

On the weekends, Bacon & Egg Breakfast Biscuits are a hit. A close second is Smoked Salmon Egg in a Hole. Top of the list is bacon and eggs on the bbq!!

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. 

A pan with cooked peppers and onions, a muffin tin filled with this mixture.

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.

Omelette Ingredients

These easy omelette cups use all the classic ingredients. 

  • eggs
  • milk or cream
  • cheese (any flavour)
  • onions
  • peppers
  • bacon
  • sausage (any flavour)
  • chicken (cooked)
  • seasonings 
  • fresh or dried herbs

Egg muffins are easy to make. They actually resemble a crustless quiche. The perfect freezer omelette.

Have you tried Egg Tacos? Perfect for lunch or dinner. Even the leftovers are great cold. Just like an upscale egg salad sandwich…but better!

Close up shot of the muffin tin filled with the recipe mixture, topped with shredded cheese ready to go into the oven.

Best Way To Make An Omelette

In my opinion, the classic French method is king. Did you see that movie (affiliate)*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. 

I like to use (affiliate)*non-stick muffin tins for this recipe. I would recommend using some cooking spray as well, as they tend to stick otherwise. You can also use (affiliate)*silicone muffin tins.

Close up shot the egg mixture getting poured into the muffin tin before going into the oven.

How To Bake Muffin Tin Omelettes

  1. Get your pans ready.
  2. Preheat your oven.
  3. Fry the sausage in a skillet. You can drain any excess fat from the pan.
  4. Add some chopped onion and peppers.
  5. Once that is cooked, set it aside.
  6. In a measuring cup crack some eggs and whisk. Add some milk (or even cream) if you like, totally up to you.
  7. Depending on the size of tin you use (mine was a 12 cup), add about 1/4 cup meat mixture to each cup.
  8. 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.

Close up shot of the baked egg omelettes right out of the oven.

BONUS POINTS you can freeze these baked egg omelettes! 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.

Egg Muffin Baked Omelette getting put into a freezer container for storage.

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.

Baked Omelette Muffins on a plate.

Omelete cups for the win. Easy to make. Easy to freeze. Easy to customize. Easy to eat!

Flavoured Devilled Eggs with Bacon & Tomato are always a hit at parties. Hubby LOVES when I make my Easy Classic Pickled Eggs. There are so many ways to enjoy eggs. 

Looking for more fun muffin tin recipes? I happen to have a link to a few.

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Baked Egg Muffins Pin Image
Freezer Friendly Egg Muffin Baked Omelette is great for breakfast, brunch or dinner. An easy way to feed a crowd. Freezer friendly means less work on busy days. | homemadeandyummy.com

Freezer Friendly Egg Muffin Baked Omelette

Freezer Friendly Egg Muffin Baked Omelette is great for breakfast, brunch or dinner. An easy way to feed a crowd. Classic omelette ingredients are baked into the perfect “hand-sized” grab and go breakfast. 
5 from 113 votes
Print Rate Save
Course: Breakfast, Brunch/Lunch/Dinner
Cuisine: American, Canadian
Keyword: Easy, Freezer Friendly
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 servings
Calories: 127kcal
Author: Gloria Duggan | Homemade & Yummy

Ingredients

  • 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)
US Customary – Metric

Instructions

  • 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.

To assemble:

  • 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.
  • ENJOY!!

Nutrition Information

Calories: 127kcal | Carbohydrates: 3g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 383mg | Potassium: 80mg | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 13.8mg | Calcium: 69mg | Iron: 0.7mg

Notes

These are perfect for batch cooking. To freeze, place cooled muffins into a freezer container, seal and freeze. 
To reheat, place frozen muffins in a 325º F oven until warm, or you can reheat in the microwave.
 
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Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.

Reader Interactions

Comments

  1. Ramona

    I’ve made these omelet muffins once before and I have always wanted to try them again because now i have more time to make breakfast! They look so nice and golden. I love everything you added inside them, makes them even better! I can’t wait to try this recipe, thank you for sharing this recipe.

    Reply

  2. Natalie

    Great! Just what I needed. A grab and go breakfast for my son and perfect lunchbox meal too. I love it. I will definitely make this. Thanks for the recipe!

    Reply

  3. Jamie

    This is great for those busy mornings when I want something fast and filling! I made a big batch of this and have been having it for breakfast this week!

    Reply

  4. Eileen Kelly

    Made these for my family for our beach trip. We try and make all our meals and just reheat at the beach house. These muffins were so easy to make and transport. I will need a double batch next time.

    Reply

  5. Neha

    Sounds like a fantastic breakfast idea to me! And the fact that I can freeze them makes me want to whip some up right away.

    Reply

  6. Sophie

    Tried your veggie filled omelet muffins today and we all loved it. I added some chopped spinach too for a fair serving of iron. Thanks a lot for your recipe

    Reply

  7. Moop Brown

    Love how quick and easy this recipe is and how it can be kept frozen also. Such a time saver during those busy days!

    Reply

  8. Sharon

    These little omelets are great o cook up on Sundays and have on hand for the weekdays. Pop them in the microwave to reheat and you have breakfast!

    Reply

  9. Jenny

    Lovely breakfast, so practical too. We love eggs for breakfast and was running out of ideas. These egg muffins are delicious. Thanks so much for the recipe.

    Reply

  10. Marisa F. Stewart

    I made these muffins this week and they tasted so good. I froze them and they were just as good as good as when I first made them. They are going to be so convenient – I love them.

    Reply

  11. Sharon

    What a delicious meal prep idea! I love that these are freezer friendly too. Easy to customize and easy to eat. 😉

    Reply

  12. Kay

    Great breakfast idea i do love love a good omellete for breakfast and its brilliant that you can make a big batch and freeze for using during the week:)
    Thanks for sharing!!

    Reply

  13. Erika

    I love how simple these are to make. I love that they can be stored in the freezer because I always have an easy breakfast on hand for the kids!

    Reply

  15. Alexandra

    These make a great on the run breakfast! So delicious – we will have this on regular rotation in our household.

    Reply

  16. Jennifer

    Egg Muffins are one of my family’s favorites for breakfast. It’s so easy to make a batch of these, freeze them, and have a quick, easy breakfast each morning. I definitely keep these in the rotation.

    Reply

  19. Jeannette

    This is an INCREDIBLE idea. What a great way to get some vegetables in while still tasting amazing! Thanks for sharing such a versatile freezer-friendly recipe!

    Reply

  20. Sasha

    I’m always on the lookout for new breakfast ideas and these look perfect, especially as I tend to prefer savoury things in the morning! These will great for rushed mornings!

    Reply

  21. Debra

    Awesome to be able to serve a warm breakfast even on a rushed weekday morning. I love how easy these are to customize. Everyone gets JUST what they like in theirs. Perfect Sunday Healthy Meal Prep.

    Reply

  22. Trish Bozeman

    Gloria, these are perfect for busy school mornings with my son! Healthy, easy, and delicious. Love the idea of making a batch for breakfast for a crowd. Saving for our next family breakfast for sure. 🙂

    Reply

  23. Lisa

    Gloria, I actually have a whole package of chicken sausages and bell peppers in the fridge — not to mention eggs, so this is great timing. I love that you can freeze these muffin cups for a quick and healthy breakfast on a busy morning — so smart. My daughter usually skips breakfast because she can’t be “bothered” — but if it’s already made, it’s no bother and she will love it! Thank you.

    Reply

  24. Jenni LeBaron

    I love how simple and easy these baked omelets are! The fact that they are freezer-friendly makes them even better because I can prep them in advance for easy breakfasts. Great healthy bites for breakfast!

    Reply

  25. Marisa F. Stewart

    I’m making up several batches this weekend so I can have them during the busy holidays. I do love my egg breakfasts and frankly I can see me eating these for a quick lunch.

    Reply

  26. Dana

    Life IS busy! I thought this to be true before I had a baby. And now? Lol! I didn’t know busy before! I always try to make time to fuel myself with breakfast (and coffee), but having something like this as a quick grab would be amazing.

    Reply

  27. Tina

    This solves a huge problem, thank you so much! I love eggs for breakfast. I usually have it with toast but some mornings I have to leave so early, I can’t have my eggs. I know, first world problems. I love the ‘grab and go’ of this recipe. Definitely going to make this and have it as one of my to-go breakfasts. So much better than hitting the drive through. Thanks for this recipe!

    Reply

  30. Jolina

    We make muffin omelettes all the time. We make them on a Sunday and eat them all week long! We bought silicone muffin trays just for them, way easier to pop out.

    Reply

  33. Jo

    I can never have enough of egg muffins. Loaded with all goodness egg muffins are simply the best breakfast one can ever have!!

    Reply

  34. Dominique |

    I’m always looking for easy breakfast ideas and these fit the bill. I haven’t tried freezing baked omelette muffins before but I’m going to try because it is such a great idea for a quick breakfast on the go!

    Reply

  35. Charity

    I’ve been eating a lot of frozen and reheated muffins lately… this is a much healthier option for night owls like me! Mornings are not my jam, but somehow breakfast is lol! Can’t wait to give this method a try.

    Reply

  36. Chef Markus Mueller

    Do you find the egg muffins stick to the pan much when adding vegetables to it? I have a similar breakfast egg muffin recipe with three different flavor combos on the Earth, Food, and Fire website, but find that they stick quite bad when adding veg to the eggs. I’m assuming its due to the moisture content. I’m not a fan of pan spray and use butter to line my pans instead. I’ve also found that lining the muffin cups with a strip of bacon works quite well. Of course thats an issue if your vegetarian. Do you have any other tips?

    Reply

  37. michele

    Id love to have these in the freezer most mornings so I wasnt whipping a last minute shake up! The chicken sausage especially sound perfect in them!! Putting the ingredients on my list to give them a try!

    Reply

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