Our New Favorite Brunch Recipe


The OMG Omelet Muffin!

There’s nothing better than sharing a delicious Sunday brunch with family or friends.  So, when Brandi’s sister-in-law Megan forwarded us a recipe for “Omelet Muffins” – from the fabulous blog Quirky Cookery – it quickly dawned on us this has to be one of the most Fab & Fru recipes we’ve seen to date!

Here’s the deal: make personal mini omelets in an old muffin tin – you can eat them on the spot, make them in advance, or freeze ‘em for next time…

Not only are Omelet Muffins a very elegant dish to serve, they are also totally frugal.  Like a traditional omelet, you can throw in whatever leftover ingredients you have on hand – a great way to make sure you’re not wasting valuable produce and meats.  The recipe makes 12 muffins, so there’s room to customize each one to please everyone in the family.  And because they freeze perfectly, these bad boys are also an easy hot and homemade breakfast to serve your kids any day of the week!

Omelet Muffin Recipe by Jessi from  Quirky Cookery

  • A dozen eggs
  • 2 – 4 Tbs. milk, half and half, etc (whatever you have is fine…it just stretches the eggs a bit further)
  • 1 1/2 – 2 cups “fillings” (sausage, ham, green onions, peppers, tomatoes, kale….again, use what you have on hand)
  • 1 1/2 – 2 cups cheese of choice
  • Season to taste

Preheat your oven to 375F.  Grease a regular 12 cup muffin tin muffin pan with butter, spray with nonstick spray, or use liners.

Chop all your fillings and place a bit of each, including the cheese, into the bottom of the cups. Fill them about 2/3-3/4 of the way full. Beat eggs with the milk (you can skip the milk if you prefer not to mix down your eggs), and season to your liking. Pour egg mixture into each cup, level with the pan edge.

Bake 25-30 minutes. Muffins will puff up a little bit and brown around the edges. Cool before removing from muffin tin.

*Jessi’s Ingredient Tip: If you don’t have fresh veggies on hand, use canned diced tomatoes that have spicy onions and peppers already in them. Drain the liquid completely so it doesn’t make your muffins soggy. Adding these gives the muffins a salsa-y kick.

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5 Responses to “Our New Favorite Brunch Recipe”

  1. Kris says:

    Sounds delish!!

  2. Lucy says:

    Sounds great for school-day breakfast. What’s best way to heat from frozen state–defrost first, then nuke; nuke frozen; place in pre-heated oven frozen?

  3. brandi says:

    Jessi from Quirky Cookery suggests microwaving for 1-2 minutes depending on how many mini omelets you are heating up. But if you prefer to heat them up in the oven or toaster oven, plan on about 10 minutes or so at 375 degrees.

  4. Leslie says:

    Help! I made these the first time and didn’t use enough non stick stray … so they stuck. And then as they cooled, they colapsed. Then the second time I tried this I used the muffin cup liners and they stuck to liners! And they also colapsed / shrunk. It seemed like the liners sucked all of the juice / moisture out of the egg muffins. Now, granted, I NEVER cook. And have NEVER used cup liners. But what did I do wrong? Wrong kind of cup liners? Also, the liners were different colors and I notices the dye from them was on the pan when I took out the muffins. What in the world? Thanks!

    • brandi says:

      Hi Leslie,
      Sorry you’re having trouble! When making this recipe, we typically use cooking spray or grease the muffin pan. If cooking spray isn’t doing the trick for you, try greasing your muffin pan with a little oil or good old fashioned butter. A good non-stick muffin pan will really help too!

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