Muffin Pan Omelettes.

I came across a new concept a few weeks ago – making regular food in muffin pans.  This is a great recipe for breakfast.  It seems small, but it’s just enough to get me to eat a little something in the morning without being overly full (which is what usually happens if I stop at McDonald’s).


  • 2 pieces bread
  • 8 eggs
  • 1/2 cup milk
  • salt and pepper to taste
  • 4 ounces grated cheese
  • 1/2 pound cooked and crumbled bacon or breakfast sausage
  • Preheat oven to 350 degrees.
  • Place 12 foil muffin cups into a muffin baking pan (the original recipe says not to use regular paper ones.) – or spray all cups thoroughly with Pam.
  • Cut bread into 1/2 inch squares and evenly distribute between the muffin cups.
  • In a mixing bowl or large measuring cup that has a pour spout, thoroughly whisk together eggs and milk (adding salt and pepper if desired).
  • Evenly distribute egg mixture into each muffin cup.
  • Sprinkle an even amount of cheese and meat into each cup on top of the egg mixture.
  • Bake for 15 minutes or until eggs are set.
  • Can eat fresh or freeze for another day (reheats well in about 30-45 seconds in the microwave).


These freeze really well!  Makes it really easy to set up a few pans on a weekend, freeze each individual serving, and then snag out of the freezer on the way to work in the morning.  One of my favorite finds so far.


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