Western Omelette Muffins

Western Omelette Muffins

Author: Stephanie Kay

These Western Omelette Muffins are a simple breakfast recipe that everyone will love. I find pre-cooking the vegetables helps make them a little more tender once the omelette muffins are cooked, and you can truly add any vegetables you like.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baked
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  1. Preheat the oven to 375°F.
  2. In a skillet on medium heat, cook the bacon until crispy. Once cooked, remove from pan and set aside on paper towel to remove any excess oil.
  3. In the same pan, add the diced bell peppers and onion and cook until soft and tender, about 5 minutes. Once soft, remove from the heat and set aside.
  4. While the vegetables are cooking, prepare the eggs. Crack the eggs into a large bowl or measuring cup, season with salt and pepper, and whisk to combine. If you are adding milk, combine and whisk it with the eggs at this point.
  5. Grease the muffin tin. Add a very small amount of butter or olive oil to each muffin cup, just enough to ensure the egg muffins don’t stick once they are cooked. You can also use muffins liner if you wish.
  6. Spread the vegetable mixture evening across all 12 muffin cups. Roughly chop cooked bacon into bite size pieces and portion across muffin cups as well.
  7. Give the eggs another good whisk and pour the egg mixture evenly into each muffin tin.
  8. Transfer the muffin tray to the oven and bake for 20 minutes, or until muffins are cooked all the way thru.
  9. Once cooked, remove muffins from the oven and allow to cool. Once cooled, removed muffins from their tins.
  10. The omelette muffins can be stored in the fridge for 3-5 days.
  11. Serve warm or cold, and enjoy!