Baked Egg & Veggie Muffin Cup Omelets
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 6 Eggs
  • 1 ½ Cups chopped vegetables of your choice
  • (Peppers, onions, cherry tomatoes, spinach and mushrooms)
  • ½ tsp. salt
  • ¼ tsp pepper
  • Optional: ½ cup shredded sharp cheddar cheese
  • ¼ cup shredded mozzarella cheese
  1. Beat eggs in a large bowl.
  2. Add in chopped vegetables and seasoning. Stir well. If you are adding cheese, add now and blend well.
  3. Line a 12 cup muffin pan with muffin papers, spray the papers with non stick spray.
  4. Pour the egg omelet mixture into each cup, a little more than ⅔ full.
  5. I inserted a single cherry tomato into the center of each omelet just before putting in the oven.
  6. Bake in preheated 350° oven for about 15-20 minutes. (Oven temps vary, may take longer or less time depending on your oven).
  7. Serve and enjoy!
  8. Note: If you are making less and you have empty spots in your muffin pan, be sure to put some water into those empty spots prior to baking which will prevent your pan from warping.
Recipe by Intelligent Domestications at