Food + Drink Recipes

Omelet Muffin Cups for Mornings on the Go

September 10, 2018

Bake a batch of these omelet muffin cups on Sunday, and you won’t have to think twice about breakfast when you’re running out the door.

By Kirsten Johnson

With school in full swing, it can be challenging to get everyone out the door on time, dressed, fed and armed with everything they need for the day. A quick breakfast that didn’t come out of a box is hard to come by. With a little preparation, you can whip up these omelet muffin cups, which can go from the freezer to out the door in about a minute.

These omelet cups are completely customizable — keep it simple with eggs and cheese, or get a little more creative with different cheeses and vegetables. You can even stir in a scoop of cooked quinoa for extra protein — a personal favorite of my daughter’s when she was a toddler.

Make sure you don’t use paper muffin tin liners because they will stick to the eggs and you’ll lose half of your breakfast. I always grease my mini muffin pan with cooking spray or coconut oil. For full-sized cups, I like to use zero-waste silicone baking cups — nothing sticks to them, and they’re really easy to clean. You also can find them in fun shapes like hearts and stars.

The omelet cups pictured have finely chopped red bell pepper, mushrooms, asparagus and green onion. Other delicious options are sun-dried tomatoes, zucchini, onion, chopped spinach and finely chopped broccoli. Kiddos not a fan of certain veggies? Zap eggs and spinach in a blender and you get fluorescent green eggs. Cheddar is a classic omelet cheese, but don’t be afraid to try salty parmesan or tangy feta. The bigger the egg to other ingredients ratio is, the taller and fluffier they will be.

Make up a big batch of these on Sunday night, and you can take one thing off your morning to-do list.

Omelet Muffin Cups

omelet muffin cupsKirsten Johnson for SEEN


Coconut or olive oil for greasing, or silicone muffin tin liners
8 eggs
1/4 cup milk (non-dairy milk or water if dairy-free)
½ cup red bell pepper, finely chopped
½ cup asparagus, finely chopped
½ cup mushrooms, finely chopped
¾ cup cheese (omit for dairy-free)
Salt and pepper, to taste


Heat oven to 350 degrees.

Grease muffin pan or place silicone cups on a baking sheet. If you don’t fill all the spots in your muffin pan, fill empty spots with 1 inch of water so they don’t scorch while baking.

Beat the eggs and milk well. Add vegetables and salt and pepper. Seasoning blends also are a great addition to this recipe.

Fill muffin cups about ¾ of the way. Place in oven and bake for 18-20 minutes, until puffy and no moisture appears in the center. Store cooled omelet cups in the refrigerator for one week or in the freezer for several weeks. When ready to enjoy, heat in microwave in 20-second increments until heated throughout, or heat in oven or toaster oven at 350 degrees for about 2 minutes or until heated throughout.

Kirsten Johnson moved to Metro Detroit 10 years ago and launched her personal chef business, Fresh Chef Detroit, three years later. She cooks for individuals and families throughout the metro area, including weekly personal chef services, dinner parties, small events and private dinner services. She also is available as a chef for those in Detroit for work, including business travelers, actors and other performers, as well as accompanying clients on their travels. While she cooks anything and everything from around the globe, she specializes in vegetarian, vegan and restricted diets. Find her on Facebook or Instagram @freshchefdetroit to check out what she’s cooking up for people this week.

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