Mini Breakfast Omelets
Quick and easy mini omelets perfect for a grab-and-go breakfast or a light snack.
Servings: 4
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 10 minutes
Total: 25 minutes
Ingredients
Main Ingredients
- 6 large eggs eggs
- 0.125 cup milk any kind
- 0.25 cup shredded cheese cheddar or Monterey Jack
- 0.25 cup chopped bell pepper any color
- 0.25 cup chopped onion
- salt to taste
- black pepper to taste
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin well.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
- Stir in the shredded cheese, chopped bell pepper, and chopped onion.
- Pour the egg mixture evenly into the prepared mini muffin cups, filling each about two-thirds full.
- Bake for 12-15 minutes, or until the omelets are set and lightly golden brown around the edges.
- Let the omelets cool slightly in the tin before carefully removing them. Serve warm.
Notes
These mini omelets can be made ahead of time and reheated. They are also great for meal prep.