Omelette Muffins are a great make-ahead breakfast for overnight guests, treat for school lunches, or emergency backup for busy times.
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Do you sometimes have overnight guests and wonder what to serve them for a nice breakfast? Or maybe you’re “camping” with friends in an RV resort and it’s your turn to make breakfast. These gluten free omelette muffins are the answer! They would also make a nice lunch served with a salad.
The traditional bacon and egg breakfast can be tricky, because it’s difficult to get everyone’s eggs just right simultaneously. Pancakes are delicious, but they require standing over the stove for quite awhile if you’re serving a crowd. These individual servings of crustless quiche are quick and easy to prepare. Then, you just pop them into oven to bake while you set the table.
Recipe Development
You can certainly vary the protein and vegetable combination in your omelette muffins as long as you keep the total quantity the same.
I had some leftover ham in the fridge and had just picked up some fresh eggs from a local farm. Since spinach is great with eggs, I included that. Then, I chopped up red pepper for a nice colourful contrast to the spinach.
I found that if you let your little omelette muffins rest for the recommended five minutes after taking them out of the oven, they hold together quite well as you quickly remove them from the pan. With this pan that I ordered online, they popped out very easily.
So, brush melted butter into your muffin pan, toss in some chopped protein and veggies, pour the egg mixture over them, pop them into the oven, and you’re good to go! It’s a nice breakfast or lunch treat to eat alone or to share!
Save time in the morning by chopping up your ham and veggies and shredding the cheese the night before.
What are the benefits of eating eggs?
Eggs are an inexpensive source of high-quality protein. In fact, they are considered to be a complete protein, because they contain all nine essential amino acids. Iron, Vitamins A, D, E, B12, folate, selenium, lutein, zeaxanthin, and choline are also packed into these nutritious, little capsules!
How to Make Omelette Muffins
Preheat oven to 350F. Assemble your ingredients. Brush melted butter into empty muffin cups. Divide chopped ham among them.
Add chopped spinach, red pepper, and green onion.
Whisk together eggs, cream, sun-dried tomato, salt, and pepper. Pour egg mixture over meat and vegetables in pan. Bake for 20 minutes.
Top with grated cheese. Return to oven for a minute or two until cheese is melted. Remove from oven, and let rest for 5 minutes before removing from pan. Serve right away, or let them cool. Then you can refrigerate or freeze them.
Can omelette muffins be frozen?
Yes, you can freeze your omelette muffins, so you always have some on hand. Once they've cooled, place them in a single layer in a freezer bag, squeeze out as much air as possible, and seal the bag. Label and freeze.
How long will omelette muffins keep in the refrigerator?
You can keep your omelette muffins for about three days in the refrigerator, if they're sealed in an airtight container.
Can you reheat omelette muffins?
If you use a microwave oven, these little morsels will heat through in a minute.
Personally, I prefer a toaster oven. I would heat them in an ovenproof dish with a lid at 350°F for about 10 minutes.
More Gluten Free Hearty Breakfast/Lunch Recipes
- Omelette Muffins
- Gluten Free Avocado Toast with Poached Egg
- Almond Teff Pancakes
- Breakfast Baked Potatoes
Recipe
Omelette Muffins
Ingredients
- 2 tablespoon butter melted
- ½ cup cooked ham diced
- 1 cup packed spinach coarsely chopped
- ½ red pepper diced
- 1 green onion chopped
- 7 eggs
- ⅓ cup cream
- 1 tablespoon sun-dried tomato finely chopped
- salt and pepper to taste
- ½ cup cheddar cheese grated
Instructions
- Preheat oven to 350F.
- Brush melted butter into empty muffin cups. Divide chopped ham among them.
- Add chopped spinach, red pepper, and green onion to the muffin cups.
- Whisk together eggs, cream, sun-dried tomato, salt, and pepper.
- Pour egg mixture over meat and vegetables in pan. Bake for 20 minutes.
- Top with grated cheese. Return to oven for a minute or two until cheese is melted. Remove from oven, and let rest for 5 minutes before removing from pan.
- Serve right away, or cool to refrigerate or freeze.
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