Egg-Omelet Cups


(Note: ANY toppings that you enjoy in your omelet will work for this recipe. Specific amounts will vary depending on the item, but this recipe is very forgiving)


  • 6 eggs (approximately one egg per muffin cup)
  • 1/2 cup of shredded cheddar cheese
  • Diced vegetables per preference – between 1/2–1 cup each. (I use green pepper, red pepper, spinach, and red onion) — If using meat for a toping, make sure it is cooked before you add it to this recipe.
  • Seasonings to taste: recommendations – pepper, basil, and oregano, Italian seasoning


  1. Preheat oven to 350 degrees. Grease or line a muffin tin, and set aside.
  2. Individually crack each egg into a large bowl. Whisk eggs together for approximately 30 seconds.
  3. Add all omelet toppings and seasonings (except for the cheese) to the bowl containing the eggs. Mix the toppings and seasonings in to ensure the mixture is even.
  4. Use a liquid measuring cup to transfer the egg mixture evenly into the cavities of the muffin tin. Evenly sprinkle the  1/2 cup of cheese over each omelet cup.
  5. Bake for approximately 20-25 minutes, or until eggs are set. You can check if they are done by inserting a toothpick into the middle of the omelet cup; if it comes out clean and is not covered in egg liquid, they are done.
  6. Serve, or save and freeze for later!

These make a great breakfast item for days when you are in a hurry, or on-the-go. They keep well in the freezer, and only take about 30-45 seconds to heat up in the microwave.


Nutrition Facts:

Per 1 omelette cup, using the suggested vegetable ingredients listed above: 

Calories: 122

Total Fat: 8 grams
Saturated Fat: 2 g
Monounsaturated Fat: 2 g
Polyunsaturated Fat: 1 g
Trans Fat: 0 g

Sodium: 134 mg

Potassium: 204 mg

Total Carbohydrates: 4 g
Dietary Fiber: 1 g
Sugar: 2 g

Protein: 9 g

Vitamin A: 35% DV

Vitamin C: 89% DV

Calcium: 11% DV

Iron: 7% DV