Muffin Tin Omelettes Are Growing On Me

Muffin Pan Eggs with Spinach and Tomato

Last week I was feeling adventurous. I put my hear up in a bun, tied my flower print apron around my waist, and loaded up Pinterst on my iPad. That may not be exactly how it went down but it sure felt that way.

The truth is, I like to poke around on Pinterest for various hobbies. I’ve seen some really awesome DIY Workshop Projects listed there as well as dramatic landscape photos. There is a little something there for everyone. One day while poking around I came across a Pin on making eggs in a muffin tin.

The idea was that you could prepare mini-omelettes in a muffin tin, refrigerate them, then heat them up throughout the week for a quick breakfast. Being a person that gets up at 4:00am for work, a quick & easy breakfast sounded like an amazing idea.

In a few seconds I was able to search Pinterest, pull up the recipe, and begin prepping to cook a test batch. I followed the recipe as best I could, improvising for any ingredients I was missing. The end result was a half-dozen mini-omelettes that looked pretty good (not Pinterest good but better than I expected).

The following morning I heated up a mini-omelette and gave it a taste test. I wasn’t impressed. It wasn’t terrible but it severely lacked the light texture you get when making eggs on a stove top. The omlettes were too dense and didn’t taste nearly as good as they looked.

I took my frustration to Facebook and a friend suggested altering my ingredients. She suggested changing the type of cheese I was using as well as adding a bit of quality bacon. I followed her advice and went in on a full batch earlier this week.

  • One Dozen Eggs
  • 1/2 Cup Chopped Mushrooms
  • 1 Cup Chopped Spinach
  • 5 Pieces of Bacon – Rough Chopped
  • Sharp Cheddar Cheese as needed
  • Salt & Black Pepper to taste

Mini-Omlettes in a Muffin Pan - 1

I cracked and placed a dozen eggs into a large bowl, added a little milk, and began beating the eggs. Once they were well scrambled, I used a 1/3 Cup Measuring Cup and placed the egg mixture into each muffin section.

At this point I sprinkled each dry ingredient into the individual muffin sections. I did this bye eye and simply added what looked good. Once finished, I topped each section with some sharp cheddar cheese and placed the muffin tins in a 350 degree oven for 25 minutes.

Once finished, I used a knife to carefully remove each omelette and placed them on a rack to cool. Once cooled, I separated them into ziplock bags of two and popped them into the refrigerator. Before leaving for work I simply toss them in with my lunch and heat them up in the microwave when I arrive (about 45 seconds is all it takes).

I think the recipe could use a little more tweaking. Perhaps I’ll add some chopped tomato in the next batch (to make them a little less dry) but they are growing on me. In a mater of about forty-five minutes on a Sunday night I was able to prepare a healthy breakfast for the entire workweek.

Mini-Omlettes in a Muffin Pan - 2

For those interested, this is the nutritional information that MyFitnessPal spits out when all of the ingredients are added and portioned out over twelve servings.

Muffin Tin Omelette – One Serving

  • Calories: 136
  • Fat: 10g
  • Cholesterol: 200.7mg
  • Sodium: 216.2mg
  • Potassium: 160.5mg
  • Carbs: 1.1g
  • Protein: 10.3g

Do you have any tips for a quick & easy
breakfast that can be prepared in advance?

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