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Mini Breakfast Omelets

Delicious bite-sized omelets made with fluffy eggs and fresh vegetables, perfect for breakfast or gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Breakfast, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 1/4 cup milk
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onion
  • 1/2 cup diced tomatoes
  • 1/2 cup shredded cheese (cheddar or your choice) For a melty finish
  • Salt and pepper to taste
  • Olive oil or cooking spray For greasing muffin tin

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease your muffin tin with olive oil or cooking spray.
  2. In a large mixing bowl, whisk together the eggs and milk. Add a pinch of salt and pepper to taste, stirring until fully combined.
  3. Gently fold in the diced bell peppers, onions, and tomatoes into the egg mixture.
  4. Pour the egg mixture into the prepared muffin tins, filling each cup about halfway.
  5. Sprinkle the shredded cheese on top of each filled muffin cup.
Cooking
  1. Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the egg is fully set and the cheese is bubbly and golden.
  2. Once baked, allow them to cool for a minute. Use a knife to gently loosen the edges and remove the omelets from the tin. Enjoy warm!

Notes

Feel free to swap out the bell peppers for any vegetables you prefer. Keep an eye on the muffins while baking, as ovens can vary. These can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.