Quick and Easy Muffin Tin Omelettes
If you’re as busy a Mom as I am, you’ll love this quick and easy meal idea- perfect for breakfast, lunch or dinner. Give these muffin tin omelettes a go!
These muffin tin omelettes are perfect for baby-led weaning
Everything is more fun when it’s made in a muffin tin, right?! I know any kid would agree! Not only that, what I love about these muffin tin omelettes is that they are chock-full of nutrition and they’re perfect for baby-led weaning. This recipe is one that babies can pick up and eat themselves starting at six months of age. As a mom and a dietitian, I love that eggs have six grams of high-quality protein and 14 essential nutrients. They are one of natures few complete protein foods, meaning they contain all 9 essential amino acids (protein building blocks) that are important for proper growth and repair of muscles, skin, organs, hair and other body tissues. They are also a natural source of choline, a nutrient that plays an important role in brain development.
Not only are eggs one of the most nutritious foods, they are also extremely versatile, economical, and easy to prepare. They have a mild texture and taste that babies love and they are easy for them to self-feed, chew and digest. Eggs, in fact, are an excellent, yet largely overlooked first food option for babies.
When my kids were babies, we would often make baked poached eggs (crack whole eggs into greased or non-stick muffin tins and bake at 375F until hard boiled) because they made for such an easy, nutritious meal or snack.
These muffin tin omelettes are a nutritious on-the-go snack
These muffin tin omelettes have staying power to fuel busy, active (and growing) bodies! Protein helps to slow down the absorption of food, which helps to keep energy levels up longer, keep hunger at bay and keep blood sugar levels stable (so that your kids aren’t hungry every half an hour). Not only are eggs high in protein, but they are also high in Iron, Vitamins A, D, E and B12, Folate, Selenium, Lutein, Zeaxanthin, and Choline, all important nutrients for optimal health.
I hope you enjoy this versatile recipe as much as my family does!
Muffin Tin Omelettes
Ingredients
- 6 large eggs
- 3-4 thin slices of nitrate free deli ham bacon or turkey
- 1/3 cup milk
- 1 tomato chopped finely
- 2 mushrooms chopped finely
- 1/2 bell pepper chopped finely
- 2 tbsp green onion or chives chopped finely
- 1/4 tsp salt
- 1 tsp pepper
- 1/2 cup grated cheddar cheese
Instructions
- Preheat oven to 400 F and grease a 12 cup muffin tin
- In a large bowl whisk together eggs, milk, salt and pepper
- Add chopped veggies and meat to egg mixture and stir.
- Using a 1/2 cup measuring cup, scoop egg mixture into a greased muffin tin until dispersed evenly
- Add 1 tbsp of grated cheese on top of each omelette
- Fill empty muffin molds with 2 tbsp of water
- Cook Omelettes at 400 F for approximately 15 minutes or until eggs are cooked the way you like them
- Allow to cool for 3-5 minutes, remove from muffin molds and serve on top of whole grain toast
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Sarah Remmer, RD, is a registered dietitian and mom of three, specializing in family and pediatric nutrition. She’s the founder of Centred Nutrition Collective and has nearly 20 years of experience helping families feel confident about feeding their kids.
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Fabulous Recipe Sarah – going to make this on the week-end! Thanks!
So glad you like it! Super easy and yummy!
Hi Sarah – just made these for dinner. I added some garlic and sautéed the veggies & ham first before combining the mixture. Turned out wonderfully! Thank you so much for the recipe 🙂
So glad you liked it!! xo
Is there an error in the amount of salt? Just made them and they are yummy but super salty!
Just changed- thanks for the heads up!