The Best Omelet Popper Recipe (Mini Omelet Muffins)
I love breakfast! I love eating out and going to other people’s houses for breakfast even more. As a mostly stay at home mom, mornings start with washing, chopping, preparing. I crave for someone to wash, chop, and prepare things for me in the morning!
The reality is unless I’m on vacation or it’s Mother’s Day, I’m the one makin’ breakfast. Never fear, the Best Omelete Poppers are here! These mini omelets are easy to make, good for you, and super tasty.
Recently, my super awesome trainer, Angie Mercado of Fit2Beat celebrated the end of a specialized fitness training series with a fabulous home cooked meal in her home . She was sweet enough to send all her students home with a big bag of colorful produce. I went home and filled basket full of veggies in a rainbow of colors. Bell peppers, huge tomatoes, avocados, red onions, and zucchini adorned our kitchen island.
So let’s get to it! How to Make the Best Omelet Poppers!
- 6 eggs
- 1/3 cup Milk
- 1 t. Baking Powder
- 1 Large Tomato
- 1 Avocado
- ¼ of a Green Bell Pepper
- ¼ of a Red Bell Pepper
- ¼ of a Red Bell Pepper
- ½ of a Yellow Onion
- ¼ of a Large Red Onion
- Shredded Mozzarella Cheese
- Garlic Powder
- Onion Powder
- Smoked Paprika
- This recipe makes 3-dozen mini muffin sized omelet poppers, Or, just under 2 dozen regular muffin sized omelet poppers.Preheat oven to 375 degrees F. Spray muffin tins or mini muffin tins with spray oil liberally
- Wash all the produce. Chop the onions finely. Sautee the in spray oil on low while you continue to chop the rest of the veggies. After a few minutes add the red onions to sauté with the yellow onions. The sautéed onions really make these omelet poppers super tasty so be sure to take the extra minute to grill those onions up – mmm, mmm, I can smell them already.
- Mix the eggs in a large 2-cup glass-measuring cup with a fork. Add the milk. Stir in the baking powder until it is completely dissolved. Add the salt, pepper, garlic and onion powders, and the paprika to the egg mixture.
- Chop the bell peppers, tomatoes, and avocado.
- Fill the muffin tins with all the ingredients. I like to start with the sautéed onions on the bottom. Next the chopped bell peppers. You may need to gently push down the peppers to make room for all the other ingredients. I add tomatoes next, then avocado. Again you may need to gently push down the ingredients.
- Final step is to slowly pour the egg mixture into the muffin tins that are now filled with all the colorful veggies. Pour slowly – fill until you can just start to see the liquid a little as they will rise.
- Bake in the preheated oven. The mini muffin sized omelet bites take about 15 minutes to cook and rise up. The full sized muffin omelets take about 26 minutes to cook.
- It may be necessary to run a knife along the outside of the egg muffins to loosen them out of the tin. Allow them to cool 5-7 minutes. Turn the tins upside down on a cutting board or gently lift them out with a knife and your fingers.
- The omelet poppers are best when they are still warm. If you are making them ahead you can heat them up in the microwave and they are just as good.
- That is what to do with a half a dozen eggs and a basket full of produce! Let me know if you try making the best omelet poppers around in the comments. Hope you have fun in your kitch.
Use spray oil in muffin tins even if they are non-stick
The omelet poppers are best when they are still warm. If you are making them ahead you can heat them up in the microwave and they are just as good.
Let me know if you try making the best omelet poppers around in the comments!
Find heart healthy recipes like:
- Spiced Apple Beet Salad
- Healthy Persian Sliders
- Fall Harvest Cherry Cranberry Quinoa Salad
- Easy Peasy Bow Ties with Cheese