Description
Mini Breakfast Omelets are a quick, customizable breakfast solution that’s perfect for meal prep. Made with eggs, sausage, vegetables, and cheese, these muffin-sized omelets are portable, protein-packed, and freezer-friendly.
Ingredients
Scale
Protein Base:
- 4 large chicken sausages (10–12 ounces), diced
Egg Mixture:
- 6 large eggs
- ⅓ cup milk or cream
Vegetables:
- 1 medium red pepper, diced
- 1 medium onion, diced
Cheese:
- 1 cup shredded cheese (any variety)
Seasoning:
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat to 375°F (190°C). Spray a 12-cup muffin tin generously with nonstick cooking spray.
- Cook Sausage: In a frying pan, cook diced chicken sausage. Drain any excess fat.
- Sauté Vegetables: Add diced onion to the pan and cook for 5 minutes. Add red pepper and cook for another 1–2 minutes. Season with salt and pepper. Set aside.
- Prepare Egg Mixture: In a mixing bowl or measuring cup, whisk together eggs and milk until smooth.
- Assemble the Omelets: Divide the sausage mixture evenly among the muffin cups. Top with 1 tablespoon of shredded cheese per cup. Pour the egg mixture into each cup, filling just below the rim.
- Bake: Bake in the preheated oven for 20–25 minutes, or until the centers are set and the tops are slightly golden.
- Cool and Remove: Let the omelets cool for a few minutes before loosening them with a plastic knife or spatula.
Notes
- To freeze: Cool omelets completely and store in an airtight container or freezer bag.
- Reheating: Microwave for 30–45 seconds or warm in a 325°F oven until heated through.
- Add-ins: Customize with your favorite vegetables, meats, or cheeses.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini omelet
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 9g
- Cholesterol: 120mg