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Freezer Friendly Western Omelet Egg Muffins, delicious, easy and the perfect snack or breakfast on the go!

Squeezing in a workout, packing school bags, and getting yourself (plus a family) ready to head out the door in the morning can mean a hectic start to the day and, worse yet, a less-than-stellar breakfast.

A close up of egg muffins on a wooden surface

This is a sponsored post written by me on behalf of the happy egg co.. All opinions are 100% mine.

Let’s admit it right off the bat — we all have those days where we hand the kids a granola bar and send them on their way because it’s all that we have the time, energy, or desire to deal with on a crazy Monday morning.

But it doesn’t have to be that way! With 10 minutes of prep on the weekend, these Freezer-Friendly Western Omelet Egg Muffins are an easy and delicious make-ahead breakfast or snack to nourish your family — even when you hardly have time for coffee!

Seriously, is there anything better than a grab-and-go breakfast? I honestly find myself eyeing the packaged donuts and Pop Tarts at the grocery store on a regular basis — not because I think they taste particularly good or because I think they’re good for my kids — but just because they’re easy.

I yearn for those calm mornings when I don’t have to think about a meal, when I don’t have to nag my boys to sit and eat their breakfast, and when I don’t have to wash dishes before dashing out the door.

A close up of egg muffins in muffin cases

And while I {usually} pass by the Pop Tarts and donuts without purchasing them, I rarely manage to serve eggs during the week because I have some mental hurdle when it comes to heating a pan, washing an extra bowl, or standing at the stove. But I really love eggs, and I really love the way that they make me feel.

There just aren’t many other breakfasts that satisfy me for the rest of the day in quite the same way. I’m sure that nutritionists or scientists have some concrete explanation for this (the protein? the fat?)…I just know that they taste delicious and they make me (and my family) happy!

A close up of eggs in a yellow carton used to make egg muffins

That’s why I decided to take one of my favorite egg recipes — a Western Omelet — and package it into a simple, prep-ahead option that we can enjoy all week long. Thanks to these muffins, eggs don’t have to be reserved for Sunday brunch anymore! Instead, you can whip up a batch of egg muffins and keep them stashed in your freezer or refrigerator to be reheated on a moment’s notice. No extra dishes, no scrambling, and heck…no plate necessary!

To start, you will combine a dozen eggs with milk and seasoned salt in a large bowl.

Cream and eggs in a large mixing bowl on a wooden surface used for making egg muffins

I love to use eggs from the happy egg co. in my egg muffins because these particular eggs are the gold standard in hen welfare — they are the first commercial free range egg producer in the United States to be certified by the American Humane Association™.

The happy egg co. never uses hormones and the delicious, brown-shelled eggs are produced by hens that are free to roam on family-run free-range farms. Raising their hens humanely isn’t simply a marketing tactic or a misleading mantra! And can you see the beautiful golden color of the yolks?! The fresh taste of these eggs is the #1 reason that you’re going to fall in love with this company!

A carton of eggs on a wooden surface used for making egg muffins

Once your eggs are whisked with the milk and seasoned salt, you can go ahead and add the ham, peppers, onion, and cheese. So much flavor in every bite!

A bowl filled with an egg mixture used for making egg muffins

I like to use an ice cream scoop to evenly portion the egg mixture between 18 prepared muffin cups (a 1/4-cup scoop also works well for this job).

An overhead shot of egg muffins in a muffin tray

After about 20-25 minutes in the oven, you will have perfectly fluffy, golden egg muffins that are crispy on the outside and tender on the inside.

A close up of egg muffins on a small plate with a carton of eggs in the background

You can grab these from the fridge, reheat them and run…OR you can slice them in half horizontally and make an egg sandwich on an English muffin or toast. They’re even tasty at room temp (in lunch boxes?!) or as a mid-morning snack.

A close up of omelet egg muffins on a wooden surface

No matter how you choose to enjoy the Western Omelet Egg Muffins, I can guarantee that this breakfast will make your crazy weekday mornings a little bit less chaotic and a lot more delicious!

Cooking for a Smaller Family? You can easily cut this recipe in half if you only want to make 9 muffins. For a more filling meal, I would suggest serving at least 2 or 3 muffins per person.

Want to Prep Ahead? You can bake the muffins, allow them to cool, and then wrap them tightly to store in the freezer for up to 3 months. They also keep in the refrigerator for about a week. When you’re ready to enjoy the muffins, you can reheat them in the microwave or in the toaster oven. I prefer the toaster oven because they get nice and crispy on the outside again — just like a regular omelet or frittata!

If you’ve tried these Western Omelet Egg Muffins or any other recipe on The Seasoned Mom then don’t forget to rate the recipe and leave me a comment below! You can also follow me on Facebook, Twitter, Instagram and Pinterest to see what I’m getting up to.

A close up of egg muffins in muffin cases

Freezer-Friendly Western Omelet Egg Muffins

4.75 from 4 votes
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings 18
Calories 113 kcal
These freezer friendly egg muffins are easy, delicious and the perfect breakfast or snack on the go.

Ingredients
  

  • 12 large eggs
  • ¾ cup whole milk
  • ½ teaspoon seasoned salt
  • 6 ounces about 1 cup diced cooked ham
  • 1 ½ cups shredded cheddar cheese
  • ½ cup finely chopped onion
  • ½ cup finely chopped green bell pepper
  • ½ cup finely chopped red bell pepper

Instructions

  • Preheat oven to 375°F/190°C.
  • Spray 18 muffin cups with cooking spray or line with silicone liners. Set aside.
  • In a large bowl, whisk together eggs, milk, and seasoned salt.
  • Stir in the ham, 1 cup of the cheese, the onion, and the bell peppers.
  • Use an ice cream scoop or a ¼-cup measure to scoop the egg mixture into the prepared muffin cups.
  • Sprinkle remaining cheese on top.
  • Bake for 20-25 minutes, or until egg is cooked through and cheese is golden brown on top.
  • Allow muffins to cool in the pan for about 5-10 minutes before removing from the muffin tin.
  • Once the muffins are completely cool, you can store them in an airtight container in the refrigerator for several days; or you can wrap each muffin individually in plastic wrap and foil and freeze. To reheat, simply microwave for about 30 seconds or reheat in a toaster oven.

Nutrition

Calories: 113kcalCarbohydrates: 1gProtein: 8gFat: 7gSaturated Fat: 3gCholesterol: 125mgSodium: 281mgPotassium: 114mgSugar: 1gVitamin A: 530IUVitamin C: 10.9mgCalcium: 97mgIron: 0.7mg
Keyword: healthy muffins
Course: Breakfast
Cuisine: American
Author: The Seasoned Mom

The happy egg co. offers both Free Range on Pasture and Organic Free Range on Pasture eggs. They are available nationwide at grocers like Safeway, Albertson’s, Kroger, Sams and Walmart. To find your local retailer, use the happy egg co. store locator: https://thehappyeggco.com/store-locator/. Enjoy, friends!

 

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blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. My mornings can be hectic without kids, so I can only imagine how busy it must be for you and other moms! These egg muffins look perfect, Blair! I’ve made something similar a few years ago, so I definitely need to try this. I love all of the ingredients in here! Sounds perfect for a grab-n-go breakfast!

  2. I am all about make ahead breakfasts and this sounds perfect for a savory make ahead breakfast and healthy too!!

        1. Hi, Gerda! Those little cups are just silicone muffin liners. You can use paper muffin cups if that’s what you have, or you can just grease a muffin tin really well and not use any liners at all. I think that the silicone liners + a little spray work best for the eggs, though. I bought these on Amazon, but I have also purchased some at Walmart and at my regular grocery store. They’re pretty readily available if you keep your eye out for them. 🙂 Enjoy!

  3. 5 stars
    All though this western omelet egg muffins breakfast looks delicious. But the best part which I like the prep time of it. Easy to make, I just loved it.

  4. I’m all about freezer friendly recipes! Egg bakes are always a favourite of ours but I haven’t made any in a few months so that needs to change!

  5. i’m so with you on the mid week egg hurdle. BUt these would solve it, pan free! and love happy eggs. They are delicious!!

  6. These would also be fab for those nights when I just KNOW I’m not going to be able to face making supper. Thanks for the great idea!

  7. Do you freeze and reheat in the silicone liner? I think my husband will love to grab these and go in the morning as he’s heading out the door for work!

    1. Hi, Stephanie! No, I don’t keep them in the silicone liner. I keep them in an airtight container that’s lined with paper towels in the refrigerator or freezer. The paper towels absorb some of the excess liquid that’s naturally in the eggs, and I find that they’re best reheated in the toaster oven so that they’re not soggy. 🙂

      1. How long do you reheat in the toaster oven (or regular oven) (from fresh, not frozen)? I would love to make these for brunch. My mom and my boyfriend’s parents are meeting for the first time. These would be great and easy to make beforehand!

        1. Hi, Kelli! That’s great — I’m so glad that you might try these for your guests. If you’re reheating fresh egg muffins, you should only need to pop them in the oven at 350 degrees for about 5-10 minutes.

          If you want an easy make-ahead egg dish that’s very similar, but maybe even easier, you might try my Baked Western Omelet or my Baked Ham and Cheese Omelet. I often prepare these for brunch parties or guests, and they can be served at room temperature or warm. Here are those links in case you’re interested:

          https://www.theseasonedmom.com/baked-western-omelet/

          https://www.theseasonedmom.com/baked-ham-cheese-omelet/

  8. Absolutely amazing! I just started a keto diet and needed a quick and easy breakfast that fit the diet’s strict rules and these are perfect! They taste just like a denver omelette, and they cooked exactly as they recipe said they would. I swapped the ham for turkey bacon and it works really well!

  9. Hi Blair!
    I googled frozen egg dish and this recipe was the first to come up! Thank you! I love it! I changed it up because of what I had in my fridge and didn’t have the motivation to go to the store with three little ones. Thanks girl!

    1. Hiiiii! I love that it popped up for you on Google, and that you could make it for the kiddos with what you had on hand. Hope you’re doing well! xoxo

  10. Well Blair, here we are in early 2019 and this recipe was at he top of the Google search with 5 stars and a great blog name: The Seasoned Mom. Excellent work! I’m a Realtor in TN so I am envious of your exposure! Since I probably can’t ride the coattails of your advertising, I am very much enjoying trying your recipes. This is sooo good! We don’t have pepper and onion fans here so we subbed spinach and bacon pieces. My middle child is in law school but living at home to ve money and my youngest is in middle school and always has a 4-H animal project in the barn. Since we have chickens, we always have eggs so this is a great, healthy solution in more ways than I can count! Looking forward to trying more from your posts and learning your marketing secrets. ; -)

    1. Hi, Jo Ann! I use the standard size cupcake tins. You can certainly use larger muffin tins if you like, but you’ll need to increase the baking time. Enjoy!

    1. Yes! The sausage would be perfect. Just brown the sausage in a skillet before adding it to the muffins. Enjoy! 🙂

  11. 5 stars
    So yummy!!! Even better fast to make the kods love them and they are so easy to store in the freezer so I can make a double even triple batch. Thank you so much. I am so happy to have stumbled acrossed this recipe.

    1. That’s awesome, Amanda! I’m so glad that you and the kids love them. Thanks for taking the time to leave me a note!

  12. 4 stars
    I love this recipe, and have made some similar egg muffins with various ingredients on other occasions. I have never used the milk before though. I did find that as soon as I pulled the muffins out of the oven (after 20 minutes) they went from looking very poofy and full, to instantly deflating and shriveling up inside their little cups. The flavors are still great, and texture wise they are perfect. Just wondering what could have made them deflate so quickly and drastically… Any ideas?

    1. Hi, Kira! The deflating/shrinking is natural for egg muffins and frittatas, because there’s no flour or starch in these “muffins.” When you bake regular muffins, the flour and starch help them hold their shape. Here, the egg expands during baking and shrinks back as it cools. In short, you didn’t do anything wrong — that’s just the nature of the ingredients used. 🙂

    1. Hi, Jean! The paper liners make me a little nervous. If you go that route, I would suggest spraying the paper cups with cooking spray as well — extra protection to prevent sticking! 🙂

  13. Hi. Just made them for the first time today and loved it. Will be freezing them and sending them to college with my kids.
    How long do you microwave them if frozen, or if thawed overnight in fridge? I dont think my kids will have access to toaster oven in dorm.

    1. I’m not sure on the exact timing in the microwave — it will depend on the specific microwave, too. I would start with about 30-60 seconds and check them. You can always add more time in increments, as necessary. So glad that they’re a hit! 🙂