Best 5 Easy Baked Mini Omelets Recipes
Omelets are a versatile and delicious breakfast, brunch, or lunch option. They can be made with a variety of fillings and flavors, making them a great way to use up leftovers or to create a quick and easy meal. This article features a collection of easy-to-follow recipes for baked mini omelets. These individual omelets are perfect for meal prep or for serving a crowd. With just a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will love. From classic cheese and ham omelets to more creative fillings like spinach and feta or sun-dried tomatoes and pesto, these recipes offer something for everyone. So gather your ingredients, preheat your oven, and get ready to enjoy a delicious and easy baked mini omelet!
Check out the recipes below so you can choose the best recipe for yourself!
OVEN BAKED MINI OMELETTES
Oven Baked Mini Omelettes are quick to make and sensationally delicious. Eat them immediately, or freeze them for later! Plus you can use whatever vegetables and meats you have on hand, so come up with your own combination of flavours - give it a go!
Provided by One Pot Chef Show
Categories Healthy Quick and Easy Budget-Friendly Comfort Food Easy Shellfish-Free Beginner Gluten-Free Soy-Free Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Classic Tomato-Free Oven Stove
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Got one Yellow Onion (to taste) which is just diced up and a handful of shredded Ham (to taste). Cook them over a medium heat in lightly greased fry pan until the onions are lightly brown and ham is heated through.
- Lightly grease a muffin pan with some Oil (as needed) and divide the ham and onion mixture between each of the holes.
- Add Salt (to taste), Baking Powder (1/2 teaspoon), Ground Black Pepper (to taste) and Milk (1/4 cup) in a mixing jug. Season with some Egg (8) and Oil (1/2 teaspoon). Then whisk everything together.
- Top the onion and ham mixture with a little bit Cheese (to taste), then divide the egg mixture between each of the holes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Cook them for 20-25 minutes or just until they've golden and puffed up.
- Leave them in the pan for 5 minutes. Serve and enjoy!
Nutrition Facts : Calories 154 calories, Protein 12.9 g, Fat 10.2 g, Carbohydrate 1.6 g, Fiber 0 g, Sugar 1.2 g, Sodium 198.5 mg, SaturatedFat 3.3 g, TransFat 0.0 g, Cholesterol 366.0 mg, UnsaturatedFat 6.0 g
OVEN BAKED OMELET
Yummy, fluffy eggs made in the oven.
Provided by sarigal
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
- Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish.
- Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.
Nutrition Facts : Calories 185 calories, Carbohydrate 2.8 g, Cholesterol 295.8 mg, Fat 14.1 g, Fiber 0.1 g, Protein 12 g, SaturatedFat 6.5 g, Sodium 545.9 mg, Sugar 1.7 g
EASY BAKED OMELETS
Saw the inspiration for this on Mommy Hates Cooking. Very good, and easy and filling. The night before you can cook your sausage and chop your vegetables, making it is super quick the next morning to throw the eggs in the pan then adding your toppings. They can bake while you are getting ready or fixing other breakfast items. I love that you can change it up in so many ways by omitting/adding these or other ingredients according to your liking. If you have any left, you can freeze them for later.
Provided by Queen Puff
Categories Breakfast
Time 45m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Spray muffin tin with non-stick cooking spray.
- Add one cracked egg to each tin and whisk the yolk.
- Add your toppings, saving the cheese for last.
- Bake 30 minutes or until eggs are completely cooked.
- Cool and serve.
Nutrition Facts : Calories 252, Fat 19.7, SaturatedFat 8, Cholesterol 197.7, Sodium 590.1, Carbohydrate 4.1, Fiber 0.4, Sugar 0.9, Protein 14
EASY BAKED MINI-OMELETS
Found this on Facebook. NOTE: Use your imagination regarding what veggies you want to include in this recipe, just remember they have to be pre-cooked. NOTE: These little muffins stay warm for quite a while, and they reheat VERY well in the microwave. They would be a fantastic addition to any brunch table because they are tasty at room temperature as well !! NOTE: When I make these for just the two of us, I cut the recipe in half, which gives us 2 mini-omelets each and a couple to snack on later.
Provided by internetnut
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 and spray cupcake pan with vegetable spray.
- Whisk the eggs, milk or cream, oil, baking powder and salt and pepper together until smooth.
- Divide meat and vegetables evenly between the 12 greased cupcake wells; top with a little cheese. Pour enough egg mixture in each well to come to the top.
- Bake in preheated 375 oven for 15-20 minutes (my oven took 22 minutes). During this time, they will REALLY dome up like a real cupcake, but they will flatten back down as they cool.
- Remove from oven and garnish with a pinch of cheese (I topped them with cheddar). Let the mini-omelets rest in the pan for 5 minutes before you take them out (they will easily lift out after 5 minutes).
EASY BAKED OMELET
Add to your brunch menu with our Easy Baked Omelet recipe and some whole wheat toast! You only need five minutes of prep time to make this baked omelet.
Provided by My Food and Family
Categories Holiday 2006
Time 36m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Heat dressing in small ovenproof nonstick skillet on medium-high heat. Add onions and asparagus; cook 3 min., stirring occasionally.
- Meanwhile, beat eggs lightly in medium bowl. Stir in tomatoes, ham and 1/4 cup of the cheese. Pour into skillet; cook, without stirring, 3 to 4 min. or until edges begin to set. Sprinkle with remaining 1/4 cup cheese.
- Bake in skillet, uncovered, 20 min. until center is set. Let stand 5 min.; cut into wedges to serve. Sprinkle with chopped fresh parsley, if desired.
Nutrition Facts : Calories 320, Fat 22 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 405 mg, Sodium 630 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 3 g, Protein 23 g
Tips:
- Use a well-seasoned cast iron skillet for the best results. Cast iron retains heat evenly and prevents sticking.
- Make sure your eggs are at room temperature before cooking. This will help them cook evenly.
- Don't overcrowd the skillet. Cook the omelets in batches if necessary.
- Be patient when cooking the omelets. Don't rush the process or they will not cook through.
- Use a variety of fillings to create different flavor combinations. Some popular fillings include cheese, vegetables, meat, and herbs.
- Serve the omelets immediately with your favorite sides, such as toast, fruit, or salad.
Conclusion:
Easy baked mini omelets are a quick and easy breakfast or brunch recipe that is perfect for busy mornings. They can be customized with a variety of fillings to suit your taste, and they are a great way to get a healthy start to your day.
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