A muffin that’s an omelette? Or, an omelette that’s a muffin. Yes, whichever way you think about it, these omelette muffins are a top treat. Muffins are distinctly moreish, while omelette is a protein, vitamin and mineral-packed food.
These baked omelette muffins will have everyone crowding round the breakfast table, but we reckon you’d be missing a trick if you only served them for the first meal of the day. They make a brilliant nibble with a drink as well, a fact we can definitely vouch for. A combination of spring onions, cherry tomatoes, baby spinach, red pepper, and cheese, along with the eggs makes them taste-packed plus they look great on a serving plate.
Get the full recipe below, and take at look at our instructions for how to make an omelette (the traditional way) if that's whetted your appetite. Our food hub has more unmissable recipe ideas and inspiration, too.
- Special thanks to Aldi for sharing this recipe with us
Baked omelette muffins
- 8 medium free range eggs
- 2 spring onions, finely sliced
- 1 red pepper, diced
- Handful of washed baby spinach
- 50g extra mature Cheddar cheese, grated
- Butter, for greasing
- 6 Piccolo cherry tomatoes, halved
- 1tsp oregano
- Salt and pepper
1. Preheat the oven to 180ºC.
2. Crack the eggs into a bowl, then lightly beat until combined. Season with salt and pepper.
3. To the eggs add the spring onions, red pepper, baby spinach and 25g of the Cheddar cheese, and stir to combine. Lightly grease a six slot muffin tray, then pour the mixture into each slot, filling to two-thirds height.
4. Top each muffin with two of the tomato halves, then divide the rest of the cheese between them, and sprinkle them with oregano. Bake in the oven for around 15 to 20 minutes. They should rise and turn golden.