Tuesday, March 13, 2012

Omelette Muffins

These little morsels of yumminess are full of flavour and easy to make ahead of time and then reheat for breakfast, brunch or snack! And of course you can mix it up and try different fillings if you like!

Prep Time: 10 Minutes | Cook Time: 30 Minutes | Makes: 12 Muffins

1 medium onion, diced
1 cup diced ham (or sausage)
1 tablespoon margarine
1 cup diced peppers (red, green, yellow)
3/4 cup cheese, grated
9 eggs
20-25 vegetable crackers, crumbled (or Ritz crackers)

- Line muffin tin with liners.
- In saucepan, fry onion and ham with margarine. Add in peppers.
- Add a spoonful of filling into each muffin paper using about 3/4 of filling. Save some for top.
- Add 3/4 of the cheese. Save some for top.
- Beat eggs together, adding in crumbled crackers. 
- Fill each muffin paper with egg mixture, then top with remaining filling and cheese.
- Bake @ 350° for 30 minutes.


  1. Oh what a wonderful idea. I just love this and I know my husband and son are going to enjoy popping these in their mouths. I will pin this. Thanks for sharing.

    1. I like making these and taking a tray to the lake! Perfect cabin breakfast!

  2. I'm definitely going to have to bake up a batch of these. I'm always looking for different ways to use eggs, we have 35 hens so we get lots of eggs everyday.
    Thanks for sharing~

  3. This is such a great idea! I love your omelette muffins - they sound so healthy too. Thank you for sharing them with us at the Hearth and Soul hop :)

  4. Oh my, your omelet muffins are making me hungry! They look absolutely delicious.

  5. Oh delish!!! I am making these. Hugs!

  6. Would it be the same if I used Kashi Snack Crackers TLC Fire Roasted Vegetable? Trying to use whole grains.

  7. I'm having a brunch soon with more people than I can seat at my table. Will serve these as part of a pick up meal. Sounds delicious!

  8. Leave out the crackers completely and you have a wonderful high protein low carb dish! Excellent.