Omelette muffins baked in the oven are a super fast and simple, make ahead breakfast idea for busy families on the go!
I’m about to level with you. My family doesn’t always enjoy my couponing efforts. Crazy right? They may sometimes have a reason to be annoyed with my extreme couponing efforts. Like last week we ran out of cereal. And since I haven’t been able to find it at my stock up price I’ve been getting creative as far as breakfast goes. So far we’ve had breakfast burritos using my Easy Homemade Tortillas and my yummy Homemade Nutella Poptarts.
Eggs are always a great, easy, and filling breakfast staple but who gets up early enough to actually make breakfast? Oh, you do? Well, uh don’t come by my house because we are all doing the 30 second flight of the bumblebee to get out the door and to work and school on time. Every. Single. Morning. Which is why I’m not the most popular non-cereal buyer in the house right now. Make ahead breakfasts have been the key to my survival popularity in the house right now. Enter these super simple and customizable egg muffins!
Anything you’d add into an omelette will work in these easy muffins! I used some shredded cheese, salsa, and lunch meat cut into pieces. You could also use crumbled bacon, mushrooms, spinach, cubed ham, sausage, the list goes on and on! Make them bite sized in mini muffin tins or regular sized for an easy on the go breakfast your family will love!
Mmmmm an omelette in a bite! I’m not an egg eater. But these got rave reviews from the peanut gallery! And hopefully I’m in a little bit less trouble for letting us go so long without cereal! On the bright side, our lack of cereal is giving me a reason to be a little bit more creative! And eggs are so much healthier than Frosted Flakes. Even though Frosted Flakes are delicious!
What are your go to breakfast ideas when you’re out of your favorite cereal or other on the go breakfast staple?

Easy Omelette Muffins
Ingredients
- 6 large eggs
- 3 Tbs milk
- Salt and pepper to taste
- Your favorite omelette add ins!
Instructions
- Preheat oven to 350 degrees and prep the ingredients you'll be adding into your muffins.
- Scramble eggs and milk in a small bowl and pour into your muffin cups.
- Add in your ingredients of choice and bake for 18 minutes or until just set.
Marie Beausoleil
Wednesday 5th of August 2015
You know those little tart shells you can buy in the frozen section? Put this mixture in those and they're even better. :) I used to make them all the time.
Meaghan
Wednesday 5th of August 2015
Mini quiche! How perfect :) I'll have to try that next time I make these for my family!
~Meaghan
Sam // DIY JUST CUZ
Tuesday 4th of August 2015
Omg these are amazing...I am always rushing out of the home in the morning but I love the protein eggs provide..these are perfect. Pinning for sure & making these tonight for the morning!
Meaghan
Tuesday 4th of August 2015
I cannot drag myself out of bed early enough to eat breakfast so a make ahead grab and go that is also healthy is always a plus in my book! Enjoy!
~Meaghan
Erlene
Monday 3rd of August 2015
This is great. I'm already stocking my freezer up with bts breakfasts and this would be a great addition.
Meaghan
Tuesday 4th of August 2015
I love making these in advance for a super fast but nutritious breakfast! Enjoy!
~Meaghan
Nicole @little Blog on tHe homestead
Sunday 22nd of February 2015
Glad I'm not the only one running out the door every morning! I'm so bad I actually stock breakfast burritos at work and have breakfast there!! These look like a great option for me and Dustin to have something we can both customize to our preferences!
Meaghan
Monday 23rd of February 2015
I'm getting creative with breakfasts my family can take to school and heat up there so they don't end up running by McDonald's on the way! Enjoy!
~Meaghan
David Ryan
Tuesday 17th of February 2015
Oooooh! I love love egg muffins!