We love eggs for breakfast in our house. We have a huge roster of egg recipes that we cycle through for family breakfasts, and scrambled eggs have always been a popular choice - but they have recently been superseded by these omelette muffins!
These egg muffins are an easy breakfast option for busy mornings, because you don’t have to stand over the pan like you do with scrambled eggs. You can bake many at the same time, so that you’ve got breakfasts to go all week (they work great in a lunchbox too!), and you can totally vary the stuffings dependent on your tastes - try our three suggestions, and then go wild! Think bacon, spinach, courgette, herbs….the breakfast world is your oyster!
Pour an equal amount of egg mixture into each muffin cup (do not over fill so there is room for the fillings).
Add in each muffin cup salt and your favourite fillings. Remember to slice your fillings in small pieces so they spread inside each muffin.
Get creative and use what ever you have available in your fridge to create your ideal omelette muffin flavour (i.e. bacon, mushrooms, onions broccoli etc.).