Breakfast egg “omelet” muffins recipe

eggs, oamc, recipes, tips | August 9, 2009 | By

A dozen eggs (hey, they ‘are’ called egg muffins)
2 – 4 Tbs. milk, half and half, etc (whatever you have is fine…it just stretches the eggs a bit further)
1 1/2 – 2 cups “fillings” (sausage, ham, green onions, peppers, tomatoes….again, use what you have on hand or make up new combinations of your own)
1 1/2 – 2 cups cheese
Seasonings of your choice (I usually just add a bit of salt, but I’ve seen some people mention using Spike seasoning in these…about 1-2 tsp.)

Preheat your oven to 375F. Spray a regular 12 cup muffin tin with nonstick spray or use liners.

Chop all your fillings and place a bit of each, including the cheese, into the bottom of the cups. Fill them about 2/3-3/4 of the way full. Beat eggs with the milk (you can skip the milk if you prefer not to mix down your eggs), and season to your liking. Pour egg mixture into each cup, level with the pan edge.

Bake 25-30 minutes. Muffins will puff up a little bit and brown around the edges. Cool before removing from muffin tin.

These are perfect for freezing. I usually make a double batch, freeze them, and then use them for easy breakfasts that the kids can handle themselves. Just microwave for a minute or two, depending on how many you are reheating, and they’re good to go. You simply can’t beat the simplicity, the kids love them, and they’re not that bad for you either! They’re nice for an afternoon or midnight snack, too.

Ever whisked two dozen eggs before? Talk about a workout!

Tip: Use canned diced tomatoes that have spicy onions and peppers already in them. Drain the liquid completely so it doesn’t make your muffins soggy. Adding these gives the muffins a salsa-y kick.


  1. Leave a Reply

    A Diary of Life
    August 10, 2009

    I really love this idea!! But since it is just the two of us not practical. I will save this idea; however, for when I have company.


  2. Leave a Reply

    August 20, 2009

    Actually, it’s really practical for two! They freeze amazingly well, so doing a single batch is perfect for grabbing breakfasts on the go or midnight snacks in individual portions.

  3. Leave a Reply

    September 10, 2009

    I love this idea. Will have to try it soon. Will definitely save time in the mornings.

  4. Leave a Reply

    March 20, 2010

    I shudderd when I saw “a dozen eggs” … but there looks to be 12 muffins made – so only one egg per serving! Right?

    Thanks for the recipe,
    janeyknitting (AT) yahoo (DOT) ca
    (Change bracketed caps to symbols and lose the spaces.)

  5. Leave a Reply

    March 24, 2010

    Right! It makes 12 muffins, so it works out to one egg per muffin. :)

  6. Leave a Reply

    December 10, 2011

    Found this link while looking for ways to feed 30 high school swimmers for “hot breakfast Fridays” after early morning practice. Just tested it at home this morning on my family – this is an amazing idea!! It IS as easy as it sounds. I used finely shredded cheese and Hormel bacon bits (put some leftover saute’ed mushrooms in one). It was pretty easy to pour the eggs in. They come out of a sprayed semi-nonstick cupcake pan pretty easy after cooling for 2 min. My boys each ate 3 and all said they were really good! EASY EASY EASY!

  7. Leave a Reply

    Quirky Jessi
    December 10, 2011

    Yay! I’m glad it was a success for you, too. My little sister is in high school and her and all her friends (the guys included, especially if there’s meat) love them, so I’m sure the swimmers will love it. And hey, bacon is always a hit, right?

  8. Leave a Reply

    January 25, 2012

    I just found this on pinterest and made them for my older boys who have to get up so early! 6am is just too early for me to cook, so they always just have cereal. THANK you so much for this. I used ham, green peppers and cheddar cheese and I used Egg Beaters egg whites to make them healthier. SO good!

  9. Leave a Reply

    Courtney Salem
    April 19, 2012

    Has anyone tried freezing and then reheating them in the microwave? Do they taste okay? Also, should I preheat any precooked sausages before putting them in the oven? Or will they burn?

  10. Leave a Reply

    Quirky Jessi
    April 20, 2012

    We freeze and reheat them in the microwave. They don’t taste -identical- to being fresh, but pretty close. I’ve never noticed much change in consistency.

    And you don’t have to preheat it, no, so long as it’s already cooked. If you already have it heated from breakfast, though, then it’s not going to burn if you put it right into the mix either. :)

  11. Leave a Reply

    June 22, 2012

    How long are you able to freeze these for?

  12. Leave a Reply

    Quirky Jessi
    June 22, 2012

    They should last in the freezer a normal amount of time that other similar egg products would. I personally wouldn’t push it past 6 months usually, although we end up eating them long before that, so I’ve never tested it.

  13. Leave a Reply

    June 23, 2012

    Thanks I was just making sure one week was ok because I don’t think they’ll last longer than that.

  14. Leave a Reply

    Quirky Jessi
    June 23, 2012

    Oh, yeah, a week is fine! A month is fine even. Once they’re frozen, the texture doesn’t really change. It’s just like any other frozen egg dish you’d buy from the store. They’ll last a while. :)

  15. Leave a Reply

    July 11, 2012

    I want to try these, what do you wrap them in to put in the freezer?

  16. Leave a Reply

    Quirky Jessi
    July 11, 2012

    I don’t wrap them. I lay them flat in a ziploc bag. If you want to put a whole bunch in the bag, just flash freeze them first (put them on a cookie sheet in the freezer, let them harden for an hour or two, and then transfer them to the bag) so they don’t stick together. :)

  17. Leave a Reply

    soft serve ice cream machine
    July 31, 2012

    I took the time to read all the comments, but I really liked the article. It proved to be very helpful to me, and I believe all the critics here! Always good when you can not just be told.

  18. Leave a Reply

    September 23, 2012


    Egg-cellent recipe. I used 4 egg whites, 2 whole eggs, capsicum, cheese, onions, tomatoes, turmeric powder, cumin powder, pepper and salt. Also added about half a cup rolled oats. Then used a round, non-stick baking tray and baked at 220C for 22 mins. Turned out to be yummy!

  19. Leave a Reply

    Quirky Jessi
    September 26, 2012

    That sounds delicious, Shan.

    I’m not so sure about the rolled oats. I’m not sure how that would taste or feel with the other ingredients, but it could be yummy!

  20. Leave a Reply

    September 29, 2012

    Thanks Jessi, my wife saw this over my shoulder and I’m pretty sure she’s writing out a shopping list for me now. S’ok, though, I’m looking forward to trying these.

  21. Leave a Reply

    December 4, 2012

    I make a brunch casserole that has potatoes in it….think this cld be made with diced potatoes?

  22. Leave a Reply

    Quirky Jessi
    December 4, 2012


    Just make sure that you cook the potatoes first. They won’t completely cook in this amount of time, I don’t think.

  23. Leave a Reply

    January 1, 2013

    One of my cyber friends from another website told us about your recipe. I can hardly wait to try it. I know my sweet husband is going to love them.

  24. Leave a Reply

    Doc Eason
    January 3, 2013

    These are fabulous. A week long supply (2 per morning) Every batch has been a bit different. I put a round of thin sliced bread in the bottom. Precooked sausage is the ticket. I saute the peppers and onions. Microwaving is fine. I add grated cheese and a dollop of salsa. Simply divine. and oh so simple.

  25. Leave a Reply

    Quirky Jessi
    January 4, 2013

    “Every batch has been a bit different.” That’s actually one of my favorite things about this recipe. I love how you can change up the ingredients and keep the dish ‘fresh’, so to speak.

  26. Leave a Reply

    January 12, 2013

    I just made these and they are yummy. I used a ratio of 1/3 eggs and 2/3 egg whites – I loved them. I also accidentally forgot the cheese but again thought they were good. Also added onions, green and red peppers. I’m excited to have a quick, healthy option for breakfast during the week.

  27. Leave a Reply

    February 13, 2013

    Do you know what the nutritional factor on these?

  28. Leave a Reply

    March 22, 2013

    Thank you for sharing… I added potatoes O’Brien… yummy!!

  29. Leave a Reply

    March 24, 2013

    Has anyone made them in the cupcake papers instead of greasing the muffin pan? Just curious if it would work.

  30. Leave a Reply

    Traci Little
    June 22, 2013

    how many do these make? I want to try them for church tomorrow.

    Thanks, Traci

    curly2880 at yahoo dot com

  31. Leave a Reply

    Quirky Jessi
    June 22, 2013

    Depending on how many extra fillings you have, it makes roughly a dozen. So it’s about one egg per muffin…but the size of muffin can vary if you have a whole bunch of peppers, sausage, etc.

  32. Leave a Reply

    Jessica Murray
    July 6, 2013

    Just wanted to say thanks for such an awesome idea! I’m 3 weeks away from having my third child and have been on the lookout for make ahead meals (especially breakfasts). My other two kiddos love, love, love eggs so these are gonna be perfect! Thank you, thank you, thank you!

  33. Leave a Reply

    January 8, 2014

    Just made these minus all the meat, made 24 with 18 eggs and a little skin milk and lots of vegetable..Amazing

  34. Leave a Reply

    April 7, 2014

    I am making these right now. Easiest way instead of whisking two dozen eggs? Throw in a blender with the milk and blend for about a minute. Works like a charm

  35. Leave a Reply

    June 1, 2014

    Red pepper, purple onion, baby spinach, olives with crumbled feta cheese = Mini greek egg omelettes! OMG so good…

    • Leave a Reply

      June 1, 2014

      I also put a bit of mediterranean turkey sandwich meat in each fir an extra bit of protein…mmm.

  36. Leave a Reply

    June 9, 2014

    Thanks for this! I was looking for something like this (specifically that was freezable)… :)

  37. Leave a Reply

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    July 14, 2014

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  39. Leave a Reply

    TamiraK Ranch
    September 2, 2014

    Can’t wait to try this. We live on a farm and at certain times of year we have an abundace of eggs. This should use them up nicely cause I hate to waste food of any kind.

  40. Leave a Reply

    September 28, 2014

    Will the eggs STICK to the cupcake liners after to baking ????

  41. Leave a Reply

    Quirky Jessi
    September 28, 2014

    I don’t use cupcake liners. Just spray the pan and put them directly in the muffin tin. You could also use silicone liners and those won’t stick. I have no idea about paper ones, though.

  42. Leave a Reply

    September 29, 2014

    Do you defrost these before reheating or reheat from frozen?
    There cooking now they smell awesome I used peppers green onion bacon and cheese!

  43. Leave a Reply

    Quirky Jessi
    September 29, 2014

    I reheat them from frozen. You can also let them thaw overnight in the fridge and reheat in the morning.

  44. Leave a Reply

    September 29, 2014

    Well They taste awesome but stuck really bad,I sprayed my pan well with cooking spray,Any tips to prevent the sticking?…Taste awesome look very sad lol!

  45. Leave a Reply

    Quirky Jessi
    September 29, 2014

    Oh no!

    I don’t usually have trouble with them sticking, but you might want to try those silicone liners in the future.

    Did the egg itself stick? Or is it the fillings (like the veggies) that stuck to the pan?

  46. Leave a Reply

    September 29, 2014

    The egg itself stuck,Its a newer pan ill try double spraying the pan next time lol,they taste really good ty for the idea!

  47. Leave a Reply

    Quirky Jessi
    September 29, 2014

    I’m glad they taste good at least!

    Double spraying might help…or the new pan might just take some time to break in. I love buying new pans, but hate the waiting period it always seems to take before I get used to them and they’re thoroughly “broke in.”

  48. Leave a Reply

    September 29, 2014

    Ty for the help I will play around with it and fiqure it out,I cooked them 25 min maybe next time ill check at 20 min,I agree love new pans but sometimes a pain in the butt lol,Have a great day!

  49. Leave a Reply

    October 9, 2014

    I’m making these right now! But what happeded: I filled the egg to the edge of the pan, and it puffed up so much that some egg jumped ship and landed on the bottom of the stove. I’m not giving up, though. Next time, I won’t fill them so high…which will give me more muffins! Now, got any tips for cleaning egg off the bottom of the stove? ;)

  50. Leave a Reply

    Quirky Jessi
    October 9, 2014

    Lol! Oops!

    Unfortunately, I don’t have any great tips there. I usually just scrap off whatever hits the bottom, wipe it with a sponge, and then let the rest burn off when I’m cooking later on, ha.

  51. Leave a Reply

    October 9, 2014

    That’s pretty much just what I did! I’ve been laughing about it all day :) I tasted a couple, amd they turned out pretty well! Froze the rest for the family to try :)

  52. Leave a Reply
    February 26, 2015

    Hi! This is exactly what I was looking for. Thanks for sharing this great Information! That is very interesting smile I love reading and I am always searching for informative information like this! You are bookmarked!

  53. Leave a Reply
    February 26, 2015

    Hey great stuff, thank you for sharing this useful information and i will let know my friends as well.

  54. Leave a Reply

    March 7, 2015

    How do you reheat in microwave? Do you wrap in cling wrap or press and seal wrap or just on a plate? How long do you microwave if frozen and how long if not frozen? Thank you in advance and thank you for this fabulous recipe!!!!!

  55. Leave a Reply

    May 23, 2016

    Can you use the paper muffin liners?

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